Herb latin name: Cirsium pectinellum
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:
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 known
Known hazards of Cirsium pectinellum:None known
Plant information taken from the Plants For A Future.