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:
Perennial


Height:
90 cm
(2 feet)

Flowering:
August to
October

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 20C. 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 known

Known hazards of Cirsium sieboldii:

None known

Plant information taken from the Plants For A Future.