natural herbs
Cirsium pectinellum
Herb latin name: Cirsium pectinellum
Family: Compositae
Edible parts of Cirsium pectinellum:
Root - cooked. The root is slender with scarcely developed rhizomes. 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. Young plant - cooked.Description of the plant:
Plant:
PerennialHeight:
150 cm(5 feet)
Flowering:
July toAugust
Habitat of the herb:
In wet sunny grasslands and along streams of the basal zones or sometimes in xeric serpentine slopes, from near sea level to elevations of 300 metres.Other uses of Cirsium pectinellum:
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 pectinellum:
In wet sunny grasslands and along streams of the basal zones or sometimes in xeric serpentine slopes, from near sea level to elevations of 300 metres.Medicinal use of the herb:
None knownKnown hazards of Cirsium pectinellum:
None knownPlant information taken from the Plants For A Future.