Herb latin name: Psoralea lanceolata

Family: Leguminosae

Edible parts of Psoralea lanceolata:

Root - raw or cooked. The root can also be dried, ground into a powder and used in soups or with cereals for making bread etc. One report says that the root of this species is not tuberous.

Description of the plant:


60 cm
(2 feet)

Habitat of the herb:

Dry prairies and hills.

Other uses of Psoralea lanceolata:

The plant is a good soil stabilizer in its natural environment.

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 lanceolata:

Dry prairies and hills.

Medicinal use of the herb:

None known

Known hazards of Psoralea lanceolata:

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.