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:
Perennial


Height:
150 cm
(5 feet)

Flowering:
July to
August

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 20C. 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 known

Known hazards of Cirsium pectinellum:

None known

Plant information taken from the Plants For A Future.