Herb: Cream Peavine

Latin name: Lathyrus ochroleucas

Family: Leguminosae

Medicinal use of Cream Peavine:

The plant has been used in the treatment of stomach aches.

Description of the plant:


100 cm
(3 1/4 foot)

Habitat of the herb:

Dry or moist woods, slopes and rocky banks.

Edible parts of Cream Peavine:

Seed - cooked. Some caution is advised, see the notes above on toxicity. Root - cooked. Used like potatoes, they can be stored in pits in the garden.

Propagation of the herb:

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 Cream Peavine:

Dry or moist woods, slopes and rocky banks.

Known hazards of Lathyrus ochroleucas:

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.