Herb latin name: Filipendula kamtschatica


Family: Rosaceae (Rose Family)



Edible parts of Filipendula kamtschatica:

Young shoots - raw. Leaves - cooked. Root - raw or cooked.

Description of the plant:



Plant:
Perennial


Height:
2 m
(6 1/2 foot)

Flowering:
July


Scent:
Scented
Perennial

Habitat of the herb:

High grass meadows along streams in the mountains.

Propagation of Filipendula kamtschatica:

Seed - best sown in the autumn in a cold frame. The seed can also be sown in a cold frame in spring, germinating best at a temperature of 10 - 13C. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer if they have grown enough. If not, keep them in a cold frame for the winter and plant them out in late spring. Division in autumn or winter. Very easy, larger clumps can be replanted direct into their permanent positions, though it is best to pot up smaller clumps and grow them on in a cold frame until they are rooting well. Plant them out in the spring.

Cultivation of the herb:

High grass meadows along streams in the mountains.

Medicinal use of Filipendula kamtschatica:

None known

Known hazards of Filipendula kamtschatica:

None known

Plant information taken from the Plants For A Future.