natural herbs
Cirsium schantarense
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:
PerennialHeight:
100 cm(3 1/4 foot)
Flowering:
June toSeptember
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 knownKnown hazards of Cirsium schantarense:
None knownPlant information taken from the Plants For A Future.