natural herbs
Cirsium spinosum
Herb latin name: Cirsium spinosum
Family: Compositae
Edible parts of Cirsium spinosum:
Root - peeled and cooked. The root is stout wih scarcely 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. Leaves - cooked.Description of the plant:
Plant:
PerennialHeight:
30 cm(11 3/4 inch)
Flowering:
Septemberto October
Habitat of the herb:
In maritime rocky and grassy slopes from sea level to 100 metres.Other uses of Cirsium spinosum:
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 spinosum:
In maritime rocky and grassy slopes from sea level to 100 metres.Medicinal use of the herb:
None knownKnown hazards of Cirsium spinosum:
None knownPlant information taken from the Plants For A Future.