Herb latin name: Trapa incisa
Family: Trapaceae (Water Chestnut Family)
Edible parts of Trapa incisa:Seed - cooked. Boiled. Some caution is advised, see the notes above on toxicity.
Description of the plant:
Habitat of the herb:Lakes and ponds in central and southern Japan.
Propagation of Trapa incisa:Seed - harvest in late summer and store overwinter in a jar of water in a cold but frost-free place. The seed quickly loses its vitality if it is allowed to become dry. Sow in spring, placing one seed in each pot and submerging them under a few centimetres of water.
Cultivation of the herb:Lakes and ponds in central and southern Japan.
Medicinal use of Trapa incisa:None known
Known hazards of Trapa incisa:We have no specific information for this species, but the raw seed of several members of this genus contains toxins. However, these are destroyed in the cooking process.
Plant information taken from the Plants For A Future.