Herb latin name: Lewisia brachycalyx


Family: Portulacaceae (Purslane Family)



Edible parts of Lewisia brachycalyx:

Root - cooked. Steeped and boiled. Said to be extremely nutritious. It is easiest to use when the plant is in flower because the outer layer of the root (which is very bitter) slips off easily at this time of the year. The root has a good taste though a decided bitter flavour develops afterwards.

Description of the plant:



Plant:
Perennial


Height:
15 cm
(6 inches)

Flowering:
May

Habitat of the herb:

Wet meadows, 1300 - 2200 metres in California.

Propagation of Lewisia brachycalyx:

Seed - best sown as soon as it is ripe in a cold frame in a very freely draining soil. Sow stored seed as soon as possible in a cold frame. One months cold stratification should improve germination, though this is still likely to be very slow. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first two winters. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division in March/April. Very difficult.

Cultivation of the herb:

Wet meadows, 1300 - 2200 metres in California.

Medicinal use of Lewisia brachycalyx:

None known

Known hazards of Lewisia brachycalyx:

None known

Plant information taken from the Plants For A Future.