Atriplex maximowicziana
| Atriplex maximowicziana | |
| Light: |  |
| Moisture: |   |
| Soil pH: | 5.6-8.4 |
| Height: | 2' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Atriplex maximowicziana
Propagation: Seed - sow mid to late spring in situ. Germination is usually rapid.
Cultivation: We have very little information on this species and do not know if it will be hardy in Britain, though it should be possible to grow it as a spring-sown annual. The following notes are based on the general needs of the genus.
Succeeds in full sun in any well-drained but not too fertile soil[1]. Most species in this genus tolerate saline and very alkaline soils[1].
Range: E. Asia - China, Japan.
Habitat: Beaches by the sea in Fujian Province, China[2].
Edibility: Leaves - cooked[3].
Seed - cooked[3]. Used in piñole or ground into a meal and used as a thickener in making bread or mixed with flour in making bread.
Pollinators: Wind
Soil: Can grow in light and medium soils.
Drainage: Prefers well drained soil.
Flower Type: Monoecious
Known Hazards: No member of this genus contains any toxins, all have more or less edible leaves. However, if grown with artificial fertilizers, they may concentrate harmful amounts of nitrates in their leaves.
Links
References
- ↑ 1.0 1.1 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Flora of China. 1994.
- ↑ 3.0 3.1 Harrington, Harold. Edible Native Plants of the Rocky Mountains. University of New Mexico Press, 1967.