Herb: Alkali Sakaton
Latin name: Sporobolus airoides
Family: Gramineae (Grass Family)
Edible parts of Alkali Sakaton:Seed - raw or cooked. It can be parched, ground into a flour and eaten dry or made into a mush. The grain falls free from the chaff when it is fully ripe. This seed is used in quantity by the Hopi Indians, especially in times of famine. A famine food, it is only used when all else fails.
Description of the plant:
Habitat of the herb:Saline flats, prairies and sands. Meadows and valleys, especially in moderately saline soils.
Propagation of Alkali Sakaton:Seed - sow spring in a greenhouse and only just cover the seed. Germination should take place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer if they have grown sufficiently. Otherwise, grow them on in a greenhouse for their first winter and plant them out in late spring of the following year. Division in spring. 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:Saline flats, prairies and sands. Meadows and valleys, especially in moderately saline soils.
Medicinal use of Alkali Sakaton:None known
Known hazards of Sporobolus airoides:None known
Plant information taken from the Plants For A Future.