Herb latin name: Cirsium schantarense


Family: Compositae



Edible parts of Cirsium schantarense:

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 and young plant - cooked.

Description of the plant:



Plant:
Perennial


Height:
100 cm
(3 1/4 foot)

Flowering:
June to
September

Habitat of the herb:

Forests, forest margins, along rivers and in meadows at elevations of 1500 - 2000 metres in Heilongjiang, Jilin and Liaoning provinces of China.

Other uses of Cirsium schantarense:

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 schantarense:

Forests, forest margins, along rivers and in meadows at elevations of 1500 - 2000 metres in Heilongjiang, Jilin and Liaoning provinces of China.

Medicinal use of the herb:

None known

Known hazards of Cirsium schantarense:

None known

Plant information taken from the Plants For A Future.