natural herbs
Cirsium serratuloides
Herb latin name: Cirsium serratuloides
Synonyms: Carduus serratuloides, Cnicus serratuloides
Family: Compositae
Edible parts of Cirsium serratuloides:
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.Description of the plant:
Plant:
PerennialHeight:
120 cm(4 feet)
Flowering:
July toOctober
Habitat of the herb:
Forests, by rivers, by water at elvations of 1200 - 1400 metres in Tibet.Other uses of Cirsium serratuloides:
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 serratuloides:
Forests, by rivers, by water at elvations of 1200 - 1400 metres in Tibet.Medicinal use of the herb:
None knownKnown hazards of Cirsium serratuloides:
None knownPlant information taken from the Plants For A Future.