Herb latin name: Helianthus doronicoides
Edible parts of Helianthus doronicoides:Tubers - cooked. A similar taste to Jerusalem artichokes but less productive because the tubers are very thin.
Description of the plant:
Habitat of the herb:Dry woods, thickets and clearings.
Propagation of Helianthus doronicoides:Seed - sow spring in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for 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. 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. Basal cuttings in spring. Harvest the shoots when they are about 10 - 15cm long with plenty of underground stem. Pot them up into individual pots and keep them in light shade in a cold frame or greenhouse until they are rooting well. Plant them out in the summer.
Cultivation of the herb:Dry woods, thickets and clearings.
Medicinal use of Helianthus doronicoides:None known
Known hazards of Helianthus doronicoides:None known
Plant information taken from the Plants For A Future.