Herb: Spignel

Latin name: Meum athamanticum

Family: Umbelliferae

Medicinal use of Spignel:

The herb is diuretic, emmenagogue and stomachic.

Description of the plant:


45 cm
(1 foot)

to July


Habitat of the herb:

Grassy places in mountainous districts, usually on limestone soils.

Edible parts of Spignel:

Root - cooked. Used like parsnips. Leaves - used as a condiment in soups, stews and vegetable dishes. They add a subtle sweetish flavour.

Propagation of the herb:

Seed - best sown as soon as it is ripe in a cold frame. Stored seed should be sown as early in the year as possible in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer or the following spring. Division in autumn. Large divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.

Cultivation of Spignel:

Grassy places in mountainous districts, usually on limestone soils.

Known hazards of Meum athamanticum:

None known

Plant information taken from the Plants For A Future.