Herb: Mesa Dropseed


Latin name: Sporobolus flexuosus


Family: Gramineae (Grass Family)



Edible parts of Mesa Dropseed:

Seed - raw or cooked. It can be ground into a flour and used as a gruel or can be mixed with cereal flours when making bread, biscuits etc. The grain falls free from the chaff when it is fully ripe. The seed is very small and fiddly to utilize. A famine food, it is normally only used when other foods are in short supply.

Description of the plant:



Plant:
Perennial

Habitat of the herb:

Deserts below 1200 metres in California.

Propagation of Mesa Dropseed:

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:

Deserts below 1200 metres in California.

Medicinal use of Mesa Dropseed:

None known

Known hazards of Sporobolus flexuosus:

None known

Plant information taken from the Plants For A Future.