natural herbs
Cirsium sieboldii
Herb latin name: Cirsium sieboldii
Family: Compositae
Edible parts of Cirsium sieboldii:
Root - cooked. The root is stout with well 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:
Plant:
PerennialHeight:
90 cm(2 feet)
Flowering:
August toOctober
Habitat of the herb:
Wet places in lowland by rivers and streams, C. and S. Japan. In moors and along streams in sunny grasslands at elevations of 5 - 1800 metres.Other uses of Cirsium sieboldii:
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 sieboldii:
Wet places in lowland by rivers and streams, C. and S. Japan. In moors and along streams in sunny grasslands at elevations of 5 - 1800 metres.Medicinal use of the herb:
None knownKnown hazards of Cirsium sieboldii:
None knownPlant information taken from the Plants For A Future.