Herb latin name: Scirpus subterminalis

Family: Cyperaceae (Sedge Family)

Edible parts of Scirpus subterminalis:

Root - raw or cooked. Rich in starch. Stem. Peeled and eaten raw or cooked. Stem base - raw or cooked. Pollen. Rich in protein, it can be added to flour when making bread, cakes etc. Seed. A nutty flavour. The seed is rather small and fiddly to harvest and utilize.

Description of the plant:


60 cm
(2 feet)

Habitat of the herb:

Quite shallow water from 15 - 60cm deep.

Propagation of Scirpus subterminalis:

Seed - sow in a cold frame as soon as it is ripe in a pot standing in 3cm of water. Only just cover the seed with soil. The seed usually germinates fairly quickly. Prick out the plants when large enough to handle and plant out in their permanent positions in early summer. Division in spring. Very easy, larger divisions can be planted out direct into their permanent positions. We have found it best to pot up the smaller divisions and grow them on in a lightly shaded position in a cold frame, planting them out once they are well established in the summer.

Cultivation of the herb:

Quite shallow water from 15 - 60cm deep.

Medicinal use of Scirpus subterminalis:

None known

Known hazards of Scirpus subterminalis:

None known

Plant information taken from the Plants For A Future.