Herb latin name: Polygonum pubescens
Synonyms: Persicaria pubescens
Family: Polygonaceae (Buckwheat Family)
Edible parts of Polygonum pubescens:Leaves - raw or cooked. Used as a potherb and as a seasoning. Seed - raw or cooked. It is rather small and fiddly to utilize.
Description of the plant:
Habitat of the herb:Wet places in C. and S. Japan. Moist ground at elevations of 800 - 2100 metres in Nepal.
Propagation of Polygonum pubescens:Seed - sow spring in a cold frame. Germination is usually free and easy. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer if they have reached sufficient size. If not, overwinter them in a cold frame and plant them out the following spring after the last expected frosts.
Cultivation of the herb:Wet places in C. and S. Japan. Moist ground at elevations of 800 - 2100 metres in Nepal.
Medicinal use of Polygonum pubescens:None known
Known hazards of Polygonum pubescens:Although no specific mention has been made for this species, there have been reports that some members of this genus can cause photosensitivity in susceptible people. Many species also contain oxalic acid (the distinctive lemony flavour of sorrel) - whilst not toxic this substance can bind up other minerals making them unavailable to the body and leading to mineral deficiency. Having said that, a number of common foods such as sorrel and rhubarb contain oxalic acid and the leaves of most members of this genus are nutritious and beneficial to eat in moderate quantities. Cooking the leaves will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.
Plant information taken from the Plants For A Future.