natural herbs
Tsukushi-Azami
Cirsium suffultum
Herb: Tsukushi-Azami
Latin name: Cirsium suffultum
Synonyms: Cnicus suffultus
Family: Compositae
Edible parts of Tsukushi-Azami:
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:
100 cm(3 1/4 foot)
Habitat of the herb:
In sunny grasslands of temperate zones at elevations of 600 - 1700 metres.Other uses of Tsukushi-Azami:
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 Tsukushi-Azami:
In sunny grasslands of temperate zones at elevations of 600 - 1700 metres.Medicinal use of the herb:
None knownKnown hazards of Cirsium suffultum:
None knownPlant information taken from the Plants For A Future.