Athamantha sicula
| Athamantha sicula | |
| Light: |  |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Athamantha sicula
Propagation: Seed - sow spring in a cold frame[1]. Germination usually takes place within 3 - 6 weeks at 13°c[2]. 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.
The seed can also be sown in situ as soon as the soil is workable in the spring[2].
Division in spring, with care[3].
Cultivation: We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in many parts of this country. The following notes are based on the general needs of the genus.
Succeeds in most soils[1]. Prefers a well-drained soil in full sun[3].
The long tap root is susceptible to rot in wet winters[3].
Range: Europe - C. and S. Italy.
Edibility: Root - raw or cooked. Somewhat celery-like[4][5][6].
Pollinators: Insects
Soil: Can grow in light and medium soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Also Known As: Tinguara sicula.
Links
References
- ↑ 1.0 1.1 Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 2.0 2.1 Rice, Graham. Growing from Seed Volume 2. Thompson and Morgan, 1988.
- ↑ 3.0 3.1 3.2 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.