Glyceria acutiflora
| Glyceria acutiflora | |
| Light: |  |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Height: | 2' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Glyceria acutiflora
Propagation: Seed - sow spring in a greenhouse in a pot standing in 3 - 5cm of water. Surface sow the seed, or only just cover it. Germination should take place within 3 weeks. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in early summer.
Division in spring. Very easy, larger clumps can be replanted direct into their permanent positions, though it is best to pot up smaller clumps and grow them on in a cold frame until they are rooting well. Plant them out in the spring.
Cultivation: We have very little information on this species and do not know if it will be hardy in Britain. It will require wet conditions or shallow water.
Range: E. Asia - China, Japan. Eastern N. America.
Habitat: Ponds and paddy fields in C. and S. Japan.
Edibility: Seed - cooked[1]. Ground into a flour and used as a cereal. An emergency food, used when all else fails[2]. The seed is very small and fiddly to harvest[K].
Pollinators: Wind
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Links
References
- ↑ Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.