Pringlea antiscorbutica
Jump to navigation
Jump to search
| Pringlea antiscorbutica | |
| Light: |   |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
 | |
Pringlea antiscorbutica
Propagation: Seed
Cultivation: Not known
Range: Antarctic regions.
Edibility: Leaves - raw or cooked[1][2][3][4].
The root can be used as a horseradish (Armoracia rusticana) substitute[1]. Horseradish is used as follows:- The grated root is used to make the condiment 'Horseradish sauce'[1][5][6][7][8][9][10][11], this has a hot mustard-like flavour[12]. The sauce is best used uncooked or gently warmed, heating it will destroy the volatile oils that are responsible for its pungency[13].
Medicinal: The leaves are antiscorbutic[2].
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 1.2 Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ 2.0 2.1 Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
- ↑ Usher, George. A Dictionary of Plants Used by Man. Constable, 1974.
- ↑ Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ Launert, Edmund. Edible and Medicinal Plants. Hamlyn, 1981.
- ↑ Triska, Jan. Encyclopaedia of Plants. Hamlyn, 1975.
- ↑ Hylton, Josie and William Holtom. Complete Guide to Herbs. Rodale Press, 1979.
- ↑ Vilmorin-Andrieux. The Vegetable Garden. Ten Speed Press.
- ↑ Organ, John. Rare Vegetables for Garden and Table. Faber, 1960.
- ↑ Nicholson, Barbara and Stephen Harrison. The Oxford Book of Food Plants. Oxford University Press, 1975.
- ↑ Larkcom, Joy. Salads all the Year Round. Hamlyn, 1980.
- ↑ Polunin, Oleg. Flowers of Europe. Oxford University Press, 1969.
- ↑ Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.