Athamanta sicula
L.
Spignel
Wikimedia Commons - Krzysztof Ziarnek, Kenraiz
(c) Norbert Sauberer, some rights reserved (CC BY-NC), uploaded by Norbert Sauberer
(c) Brenda Black, some rights reserved (CC BY), uploaded by Brenda Black
What to Eat
Edible parts: Root
Edible Parts: Root Edible Uses: Root - raw or cooked. Somewhat celery-like.
Where to Find It
It is a temperate plant.
Europe, Italy, Mediterranean,
How to Identify
A temperate herb in the Apiaceae family with edible roots.
How to Grow
Propagation: Seed - sow spring in a cold frame. Germination usually takes place within 3 - 6 weeks at 13°c. 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. The seed can also be sown in situ as soon as the soil is workable in the spring. Division in spring, with care.
Medicinal Uses
None known
Other Uses
None known Special Uses
Notes
There are 15 Athamantha species.
Names & Synonyms
Spaccapietre
References (3)
- Facciola, 1990,
- Lim, T. K., 2015, Edible Medicinal and Non Medicinal Plants. Volume 9, Modified Stems, Roots, Bulbs. Springer p 14
- Plants for a Future database, The Field, Penpol, Lostwithiel, Cornwall, PL22 0NG, UK. http://www.scs.leeds.ac.uk/pfaf/
