Herb latin name: Astragalus hamosus,Astragalus hamosus Extract

Latin name: Astragalus hamosus

Family: Leguminosae

Medicinal use of Astragalus hamosus: The plant is demulcent, emollient, galactogogue and laxative. It is useful in treating irritation of the mucous membranes, nervous affections and catarrh.

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Habitat of the herb: the herb: Dry grassland. Semidesert areas in foothills and the low montane belt, on clay, loess, sand and rock debris.

Edible parts of Astragalus hamosus: Young seedpods - cooked. They quickly become tough and fibrous. The young seedpods are also used in salads. They have only a mediocre taste, but look very much like certain worms and so are used mainly for their novelty value.

Propagation of the herb: Seed - sow late winter in a greenhouse. Pre-soak the seed for 24 hours in warm water. If any seed does not swell up in this time then carefully prick it with a needle making sure that you do not damage the embryo, and re-soak for a further 24 hours. Germination usually takes place within 3 - 6 weeks at 13℃. As soon as it is large enough to handle, prick the seedlings out into individual pots and plant them out in early summer.

Cultivation of Astragalus hamosus: Dry grassland. Semidesert areas in foothills and the low montane belt, on clay, loess, sand and rock debris.

Known hazards of Astragalus hamosus: Many members of this genus contain toxic glycosides. All species with edible seedpods can be distinguished by their fleshy round or oval seedpod that looks somewhat like a greengage. A number of species can also accumulate toxic levels of selenium when grown in soils that are relatively rich in that element.

Herb latin name: Astragalus hamosus,Astragalus hamosus Extract

Latin name: Astragalus hamosus

Family: Leguminosae

Medicinal use of Astragalus hamosus: The plant is demulcent, emollient, galactogogue and laxative. It is useful in treating irritation of the mucous membranes, nervous affections and catarrh.

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Habitat of the herb: the herb: Dry grassland. Semidesert areas in foothills and the low montane belt, on clay, loess, sand and rock debris.

Edible parts of Astragalus hamosus: Young seedpods - cooked. They quickly become tough and fibrous. The young seedpods are also used in salads. They have only a mediocre taste, but look very much like certain worms and so are used mainly for their novelty value.

Propagation of the herb: Seed - sow late winter in a greenhouse. Pre-soak the seed for 24 hours in warm water. If any seed does not swell up in this time then carefully prick it with a needle making sure that you do not damage the embryo, and re-soak for a further 24 hours. Germination usually takes place within 3 - 6 weeks at 13℃. As soon as it is large enough to handle, prick the seedlings out into individual pots and plant them out in early summer.

Cultivation of Astragalus hamosus: Dry grassland. Semidesert areas in foothills and the low montane belt, on clay, loess, sand and rock debris.

Known hazards of Astragalus hamosus: Many members of this genus contain toxic glycosides. All species with edible seedpods can be distinguished by their fleshy round or oval seedpod that looks somewhat like a greengage. A number of species can also accumulate toxic levels of selenium when grown in soils that are relatively rich in that element.