Herb: Slender Scurfy Pea

Latin name: Psoralea tenuiflora

Synonyms: Psoralidium tenuiflorum

Family: Leguminosae

Edible parts of Slender Scurfy Pea:

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

Description of the plant:


100 cm
(3 1/4 foot)

Habitat of the herb:

Dry prairies, open woods and rocky banks.

Other uses of Slender Scurfy Pea:

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 Slender Scurfy Pea:

Dry prairies, open woods and rocky banks.

Medicinal use of the herb:

None known

Known hazards of Psoralea tenuiflora:

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. The plant is said t be poisonous to livestock.

Plant information taken from the Plants For A Future.