Herb latin name: Osmorhiza obtusa
Edible parts of Osmorhiza obtusa:Root - raw or cooked. At its mildest early in the season, it has a parsnip-like flavour. It is also used as a flavouring, imparting an anise-like flavour. Seed - raw or used as a flavouring.
Description of the plant:
(3 1/4 foot)
Habitat of the herb:Shady or partly shady areas, often on slopes and in valleys, from Alaska to California.
Propagation of Osmorhiza obtusa:Seed - we have no information on this species but suggest sowing the seed in a cold frame as soon as it is ripe if this is possible, otherwise sow it in early spring. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts.
Cultivation of the herb:Shady or partly shady areas, often on slopes and in valleys, from Alaska to California.
Medicinal use of Osmorhiza obtusa:None known
Known hazards of Osmorhiza obtusa:None known
Plant information taken from the Plants For A Future.