Herb latin name: Lathyrus davidii

Family: Leguminosae

Edible parts of Lathyrus davidii:

Seed - cooked. Some caution is advised, see the notes above on toxicity. Young seedpod - cooked. Young plant, including the inflorescence - cooked and used as a potherb or added to soups etc.

Description of the plant:


120 cm
(4 feet)

July to

Habitat of the herb:

Woods and thickets all over Japan.

Propagation of Lathyrus davidii:

Pre-soak the seed for 24 hours in warm water and then sow in early spring in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer. If you have sufficient seed, then it can also be sown in situ in mid spring. Division in spring. It may not transplant well so care should be taken.

Cultivation of the herb:

Woods and thickets all over Japan.

Medicinal use of Lathyrus davidii:

None known

Known hazards of Lathyrus davidii:

Although no records of toxicity have been found for this plant, the seed of some species in this genus contain a toxic amino acid that can cause a severe disease of the nervous system known as 'lathyrism' if they are eaten in large amounts (although small quantities are said to be nutritious). Great caution is advised.

Plant information taken from the Plants For A Future.