natural herbs
Cirsium dipsacolepis
Herb latin name: Cirsium dipsacolepis
Synonyms: Cnicus dipsacolepis
Family: Compositae
Edible parts of Cirsium dipsacolepis:
Root - cooked. The root is thickened and carrot-shaped. It is likely to be rich in inulin, a starch that cannot be digested by humans. This starch thus passes straight through the digestive system and, in some people, ferments to produce flatulence.Description of the plant:
Plant:
PerennialHeight:
100 cm(3 1/4 foot)
Flowering:
Septemberto November
Habitat of the herb:
Lowlands, C. and S. Japan. In sunny, xeric herbal stands of the temperate zones at elevations of 200 - 1000 metres.Other uses of Cirsium dipsacolepis:
The seed of all species of thistles yields a good oil by expression. No details of potential yields etc are given.Propagation of the herb:
Seed - sow early spring or autumn in situ. Germination usually takes place within 2 - 8 weeks at 20°C. Division in spring or autumn.Cultivation of Cirsium dipsacolepis:
Lowlands, C. and S. Japan. In sunny, xeric herbal stands of the temperate zones at elevations of 200 - 1000 metres.Medicinal use of the herb:
None knownKnown hazards of Cirsium dipsacolepis:
None knownPlant information taken from the Plants For A Future.