natural herbs
Stanleya elata
Herb latin name: Stanleya elata
Family: Cruciferae
Edible parts of Stanleya elata:
Seed - cooked. It is used as a piäole. Young leaves and stems - cooked. A rather bitter flavour, they are washed with cold and boiling water several times before being eaten in order to reduce this bitterness. This treatment will also remove many of the vitamins and minerals.Description of the plant:
Plant:
PerennialHeight:
150 cm(5 feet)
Flowering:
JuneHabitat of the herb:
Desert washes and slopes, especially in seleniferous soils, 1300 - 2200 metres in California.Propagation of Stanleya elata:
Seed - sow spring in a greenhouse. Germination should take place within 3 weeks. Pot up into individual pots as soon as the plants are big enough to handle in order to preserve the root system. Plant out in summer. Division in spring?Cultivation of the herb:
Desert washes and slopes, especially in seleniferous soils, 1300 - 2200 metres in California.Medicinal use of Stanleya elata:
None knownKnown hazards of Stanleya elata:
None knownPlant information taken from the Plants For A Future.