Herb latin name: Artemisia montana


Family: Compositae



Edible parts of Artemisia montana:

Young leaves - cooked. A tea is made from the leaves.

Description of the plant:



Plant:
Perennial


Height:
180 cm
(6 feet)

Flowering:
August to
September

Habitat of the herb:

Woods and grassy fields in mountains, C. and N. Japan. Roadsides, shrublands, forest margins, wet meadows and riverside forests at elevations of 300 - 2800 metres in China.

Propagation of Artemisia montana:

Seed - surface sow from late winter to early summer in a greenhouse, making sure that the compost does not dry out. When large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant out in late spring or early summer. Division in spring or autumn. Basal cuttings in late spring. Harvest the young shoots when about10 - 15cm long, pot up in a lightly shaded position in a greenhouse or cold frame and plant them out when well rooted. Very easy.

Cultivation of the herb:

Woods and grassy fields in mountains, C. and N. Japan. Roadsides, shrublands, forest margins, wet meadows and riverside forests at elevations of 300 - 2800 metres in China.

Medicinal use of Artemisia montana:

None known

Known hazards of Artemisia montana:

Although no reports of toxicity have been seen for this species, skin contact with some members of this genus can cause dermatitis or other allergic reactions in some people.

Plant information taken from the Plants For A Future.