Herb latin name: Himalayacalamus brevinodus
Family: Gramineae (Grass Family)
Edible parts of Himalayacalamus brevinodus:Stems - cooked. Used as a vegetable. The stems are up to 25mm in diameter.
Description of the plant:
Habitat of the herb:Cool broad-leaved forests, 1800 - 2200 metres.
Other uses of Himalayacalamus brevinodus:The older stems are harvested and then split for weaving into baskets and mats. They are not considered to be of the best quality because of the relatively short length between nodes.
Propagation of the herb:Seed - surface sow as soon as it is ripe in a greenhouse at about 20°C. Do not allow the compost to dry out. There is a degree of dormancy in the seed and it can take 1 - 8 months to germinate at 20 - 25°C, a cold pre-treatment might shorten this time. Grow on in a lightly shaded place in the greenhouse until large enough to plant out. Seed is rarely available. Division in spring as new growth commences. Take divisions with at least three canes in the clump, trying to cause as little root disturbance to the main plant as possible. Grow them on in light shade in a greenhouse in pots of a high fertility sandy medium. Mist the foliage regularly until plants are established. Plant them out into their permanent positions when a good root system has developed, which can take a year or more. Basal cane cuttings.
Cultivation of Himalayacalamus brevinodus:Cool broad-leaved forests, 1800 - 2200 metres.
Medicinal use of the herb:None known
Known hazards of Himalayacalamus brevinodus:None known
Plant information taken from the Plants For A Future.