Herb latin name: Cirsium maritimum


Family: Compositae



Edible parts of Cirsium maritimum:

Root - raw or 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.

Description of the plant:



Plant:
Perennial


Height:
40 cm
(1 foot)

Flowering:
August to
October

Habitat of the herb:

Near seashores, C. Japan. In maritime rocky and grassy slopes from sea level to elevations of 20 metres.

Other uses of Cirsium maritimum:

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 maritimum:

Near seashores, C. Japan. In maritime rocky and grassy slopes from sea level to elevations of 20 metres.

Medicinal use of the herb:

None known

Known hazards of Cirsium maritimum:

None known

Plant information taken from the Plants For A Future.