Herb latin name: Cirsium schantarense
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:
(3 1/4 foot)
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 20°C. 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.