Osmorhiza obtusa
| Osmorhiza obtusa | |
| Light: |   |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Height: | 3' |
| Open Woods Forest | |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Osmorhiza obtusa
Propagation: Seed - we have no information on this species but suggest sowing the seed in a cold frame as soon as it is ripe if this is possible, otherwise sow it in early spring. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts.
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 most parts of this country. The following notes are based on the general needs of the genus.
Succeeds in any deep moisture-retentive soil in sun or dappled shade[1].
Well suited to naturalistic plantings in a woodland or wild garden[1]. A sweetly aromatic plant[1].
Range: N. America - Newfoundland and Labrador to New Brunswick and Quebec, south to California and Arizona.
Habitat: Shady or partly shady areas, often on slopes and in valleys, from Alaska to California[2][3].
Edibility: Root - raw or cooked. At its mildest early in the season, it has a parsnip-like flavour[3]. It is also used as a flavouring, imparting an anise-like flavour[3].
Seed - raw or used as a flavouring[3].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 1.2 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Lyndon, Merritt. Gray's Manual of Botany. American Book Co, 1950.
- ↑ 3.0 3.1 3.2 3.3 Harrington, Harold. Edible Native Plants of the Rocky Mountains. University of New Mexico Press, 1967.