Herb: Spanish Nut


Latin name: Gynandriris sisyrinchium


Synonyms: Iris sisyrinchium


Family: Iridaceae (Iris Family)



Edible parts of Spanish Nut:

The root is edible raw or cooked and is also used as a spice. Some caution is advised, see the notes above on toxicity.

Description of the plant:



Plant:
Perennial


Height:
20 cm
(7 3/4 inch)

Flowering:
May to
June

Habitat of the herb:

Dry places near the coast and up to 2,000 metres.

Propagation of Spanish Nut:

Seed - best sown in a cold frame as soon as it is ripe. Stored seed should be sown as soon as possible in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division.

Cultivation of the herb:

Dry places near the coast and up to 2,000 metres.

Medicinal use of Spanish Nut:

None known

Known hazards of Gynandriris sisyrinchium:

Possibly poisonous.

Plant information taken from the Plants For A Future.