Alpine French Honeysuckle
Herb: Alpine French Honeysuckle
Latin name: Hedysarum hedysaroides
Synonyms: Hedysarum caucasicum, Hedysarum obscurum
Edible parts of Alpine French Honeysuckle:Root - raw or cooked. Sweet and highly nutritious. Harvested from late autumn to spring, it is sweetened by frost.
Description of the plant:
Habitat of the herb:Gravel river bars, roadsides, rocky hills and meadows, 1200 - 2500 metres in the Alps.
Propagation of Alpine French Honeysuckle:Seed - sow in a cold frame as soon as it is ripe or in the spring. Stored seed should be pre-soaked for 24 hours in warm water. Prick out the seedlings into individual pots as soon as they are large enough to handle and plant them out into their permanent positions in the summer. Division in spring. Great care is needed since the plant dislikes root disturbance.
Cultivation of the herb:Gravel river bars, roadsides, rocky hills and meadows, 1200 - 2500 metres in the Alps.
Medicinal use of Alpine French Honeysuckle:None known
Known hazards of Hedysarum hedysaroides:None known
Plant information taken from the Plants For A Future.