Herb: Caspian Locust

Latin name: Gleditsia caspica

Family: Leguminosae

Edible parts of Caspian Locust:

The seed of several species can be eaten raw or cooked. This species often crops well in this country and so some research into its potential edibility would be desirable.

Description of the plant:


12 m
(39 feet)

to May

Habitat of the herb:

Broad-leaved forests in the low montane belt.

Other uses of Caspian Locust:

The closely related G. sinensis has a saponaceous pulp inside the seed pod that can be used as a soap substitute. It is quite probable that this species can be similarly used. Wood - strong, durable, coarse-grained.

Propagation of the herb:

Seed - pre-soak for 24 hours in warm water and then sow in spring in a greenhouse. The seed should have swollen up, in which case it can be sown, if it has not swollen then soak it for another 24 hours in warm water. If this does not work then file away some of the seed coat but be careful not to damage the embryo. Further soaking should then cause the seed to swell. One it has swollen, the seed should germinate within 2 - 4 weeks at 20C. As soon as they are large enough to handle, prick the seedlings out into individual deep pots and plant them out into their permanent positions in the summer. Give the plants some protection from the cold for their first few winters outdoors.

Cultivation of Caspian Locust:

Broad-leaved forests in the low montane belt.

Medicinal use of the herb:

None known

Known hazards of Gleditsia caspica:

None known

Plant information taken from the Plants For A Future.