natural herbs
Cirsium kamtschaticum
Herb latin name: Cirsium kamtschaticum
Synonyms: Cirsium boreale, Cirsium weyrichii
Family: Compositae
Edible parts of Cirsium kamtschaticum:
Root - cooked. The root 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. Leaves - cooked.Description of the plant:
Plant:
PerennialHeight:
180 cm(6 feet)
Flowering:
July toSeptember
Habitat of the herb:
In sunny grasslands and along forest margins from sea level to 2000 metres.Other uses of Cirsium kamtschaticum:
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 kamtschaticum:
In sunny grasslands and along forest margins from sea level to 2000 metres.Medicinal use of the herb:
None knownKnown hazards of Cirsium kamtschaticum:
None knownPlant information taken from the Plants For A Future.