Herb latin name: Psoralea castorea


Family: Leguminosae



Edible parts of Psoralea castorea:

Root - raw or cooked. A good size. The root can also be dried and ground into a powder then used in soups or with cereals for making bread etc.

Description of the plant:



Plant:
Perennial


Height:
50 cm
(1 foot)

Habitat of the herb:

Sandy flats and washes, 500 - 900 metres in California.

Other uses of Psoralea castorea:

The plant is valuable under natural conditions as a soil stabilizer.

Propagation of the herb:

Pre-soak the seed for 24 hours in warm water and then sow in early to mid spring in a greenhouse. Either sow the seed in individual pots or pot up the young seedlings as soon as possible in order to avoid root disturbance. Grow them on in the pots until planting out in their final positions. It is usually impossible to transplant this species without fatal damage to the root. Division in spring. With great care since the plant resents root disturbance. It is virtually impossible to divide this species successfully.

Cultivation of Psoralea castorea:

Sandy flats and washes, 500 - 900 metres in California.

Medicinal use of the herb:

None known

Known hazards of Psoralea castorea:

Although no specific mention of toxicity for this species has been found, at least some members of this genus contain furanocoumarins, these substances can cause photosensitivity in some people.

Plant information taken from the Plants For A Future.