Cynanchum caudatum
| Cynanchum caudatum | |
| Light: |   |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Blooms: | Mid Summer-Late Summer |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Cynanchum caudatum
Propagation: Seed - sow spring in the greenhouse. 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 in spring.
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. It probably does not have any special cultivation requirements and will probably succeed in most soils in a sunny position[K].
Range: E. Asia - China, Japan.
Habitat: Climbs up shrubs and trees in China[1], Edges of deciduous forests at elevations of 600 - 1700 metres in central and northern Japan[2].
Edibility: Root - cooked to remove the bitterness[3][4]. The root must be thoroughly leeched in order to rid it of toxins[5].
Medicinal: The rhizome is diuretic[1]. A decoction is used in the treatment of liver cirrhosis, ascots, poor digestion, 'accumulation' stoppage caused abdominal pain, gonorrhoea and leucorrhoea[1].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Known Hazards: The root is toxic[5].
Links
References
- ↑ 1.0 1.1 1.2 Revolutionary Health Committee of Hunan Province. A Barefoot Doctors Manual. Running Press.
- ↑ Flora of Japan.
- ↑ Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.
- ↑ 5.0 5.1 Read, Bernard. Famine Foods Listed in the Chiu Huang Pen Ts'ao. Taipei Southern Materials Centre, 1977.