Herb latin name: Calandrinia polyandra

Family: Portulacaceae (Purslane Family)

Edible parts of Calandrinia polyandra:

Leaves - raw. The leaves contain oxalic acid and so some caution is advised, see the notes above on toxicity. Seed - raw or ground into a meal. The seed is very small and fiddly to harvest, especially since it ripens intermittently over a period of several weeks. Root - raw or cooked.

Description of the plant:


10 cm
(4 inches)

July to

Habitat of the herb:

Arid areas, often around salt lakes.

Propagation of Calandrinia polyandra:

Seed - best sown in situ in spring since it strongly resents root disturbance. Germination usually takes place within 1 - 3 weeks at 20C.

Cultivation of the herb:

Arid areas, often around salt lakes.

Medicinal use of Calandrinia polyandra:

None known

Known hazards of Calandrinia polyandra:

The plant contains oxalic acid, so it should only be used in moderation. Oxalic acid can lock up certain of the nutrients in food and, if eaten in excess, can lead to nutritional deficiencies. It is, however, perfectly safe in small amounts and its acid taste adds a nice flavour to salads. Cooking the plant will reduce the quantity of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.

Plant information taken from the Plants For A Future.