Herb latin name: Hypericum attenuatum
Family: Hypericaceae (St. John's Wort Family)
Edible parts of Hypericum attenuatum:Leaves - cooked. A famine herb, only used when all else fails.
Description of the plant:
Habitat of the herb:Dry woods and shrub thickets. Fields, pastures, steppes, grassy and dry stony slopes, pebble shores, forest margins and clearings from sea level to 2000 metres.
Propagation of Hypericum attenuatum:Seed - sow spring in a greenhouse and only just cover the seed. Germination usually takes place within 1 - 3 months at 10°C. 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. 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:Dry woods and shrub thickets. Fields, pastures, steppes, grassy and dry stony slopes, pebble shores, forest margins and clearings from sea level to 2000 metres.
Medicinal use of Hypericum attenuatum:None known
Known hazards of Hypericum attenuatum:None known
Plant information taken from the Plants For A Future.