Herb: Bur-Reed


Latin name: Sparganium americanum


Family: Sparganiaceae (Bur-reed Family)



Edible parts of Bur-Reed:

Root - cooked. Stem base - cooked.

Description of the plant:



Plant:
Perennial


Height:
100 cm
(3 1/4 foot)

Flovering:
June to
August

Habitat of the herb:

Muddy or peaty shores and shallow water.

Propagation of Bur-Reed:

Seed - best sown as soon as it is ripe in a pot in the greenhouse. Stand the pots in 2 - 3cm of water. Prick out the seedlings into individual pots when they are large enough to handle and gradually increase the depth of water as the plants grow until it is about level with the tops of the pots. Plant them out in the summer if they have grown sufficiently, otherwise plant them out in the following spring. Division in spring or autumn. 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:

Muddy or peaty shores and shallow water.

Medicinal use of Bur-Reed:

None known

Known hazards of Sparganium americanum:

None known

Plant information taken from the Plants For A Future.