Herb: Fendler's Springparsley
Latin name: Cymopterus fendleri
Synonyms: Cymopterus acaulis fendleri
Edible parts of Fendler's Springparsley:Leaves - cooked. The plant has a particularly strong and pleasant odour, it is used as a flavouring in soups and stews. Root - raw or cooked. Used as a flavouring. An aromatic flavour.
Description of the plant:
Habitat of the herb:Found at an altitude of 1500 - 1800 metres in Arizona.
Propagation of Fendler's Springparsley:Seed - we have no information on this species but suggest sowing the seed in a cold frame as soon as it is ripe if this is possible. Sow stored seed as early in the year as possible in a greenhouse. As soon as they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division in spring or autumn might be possible.
Cultivation of the herb:Found at an altitude of 1500 - 1800 metres in Arizona.
Medicinal use of Fendler's Springparsley:None known
Known hazards of Cymopterus fendleri:None known
Plant information taken from the Plants For A Future.