Herb latin name: Nepeta raphanorrhiza


Family: Labiatae



Edible parts of Nepeta raphanorrhiza:

Root - cooked. An almond flavour.

Description of the plant:



Plant:
Perennial


Height:
50 cm
(1 foot)

Habitat of the herb:

Locally common on open dry slopes, 1700 - 2000 metres in Kashmir.

Propagation of Nepeta raphanorrhiza:

Seed - best sown as soon as it is ripe in a cold frame in the autumn. The germination of spring sown seed can be erratic, it is best sown in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out into their permanent positions in the summer. If you have sufficient freshly ripe seed then it is well worth trying a sowing outdoors in situ in the autumn. Division in spring or autumn. Very easy, 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. Basal cuttings in late spring or early summer. Harvest the shoots with plenty of underground stem when they are about 8 - 10cm above the ground. Pot them up into individual pots and keep them in light shade in a cold frame or greenhouse until they are rooting well. Plant them out in the summer.

Cultivation of the herb:

Locally common on open dry slopes, 1700 - 2000 metres in Kashmir.

Medicinal use of Nepeta raphanorrhiza:

None known

Known hazards of Nepeta raphanorrhiza:

None known

Plant information taken from the Plants For A Future.