Herb latin name: Phlomis tuberosa
Edible parts of Phlomis tuberosa:Root - cooked. Rich in starch but with a somewhat bitter flavour.
Description of the plant:
Habitat of the herb:Dry rocky ground amongst herbaceous vegetation. Wet grasslands and valleys at elevations of 1200 - 2100 metres in northern China.
Propagation of Phlomis tuberosa:Seed - sow spring in a greenhouse and only just cover the seed. The seed germinates quickly, prick out the seedlings into individual pots when they are large enough to handle and grow them on for their first year in a greenhouse. Plant them out in early summer. Division of the tubers in spring or autumn. Be careful not to damage the tubers. If dividing in the autumn, it is best to store the tubers in a cool but frost-free place over the winter, planting them out in the spring. Spring divisions can be planted out straight away into their permanent positions.
Cultivation of the herb:Dry rocky ground amongst herbaceous vegetation. Wet grasslands and valleys at elevations of 1200 - 2100 metres in northern China.
Medicinal use of Phlomis tuberosa:None known
Known hazards of Phlomis tuberosa:None known
Plant information taken from the Plants For A Future.