Herb latin name: Polygonatum lasianthum

Family: Convallariaceae

Edible parts of Polygonatum lasianthum:

Young shoots - cooked. They can be used as an asparagus substitute. Root - cooked. The roots are used as a source of starch, though they can also be eaten cooked after soaking them to remove the bitterness.

Description of the plant:


60 cm
(2 feet)

Habitat of the herb:

Thin woods in low mountains and hills.

Propagation of Polygonatum lasianthum:

Seed - best sown as soon as it is ripe in early autumn in a shady part of a cold greenhouse. Sow stored seed as early in the year as possible. Germination can be slow, they may not come true to type and it takes a few years for them to reach a good size. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in a shady position in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division in March or October. Larger 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 the herb:

Thin woods in low mountains and hills.

Medicinal use of Polygonatum lasianthum:

None known

Known hazards of Polygonatum lasianthum:

Although no reports of toxicity have been seen for this species, some members of this genus have poisonous fruits and seeds.

Plant information taken from the Plants For A Future.