Herb latin name: Calandrinia remota,Calandrinia remota Extract

Latin name: Calandrinia remota

Family: Portulacaceae (Purslane Family)

Habitat of the herb: the herb: Arid areas, often around salt lakes. Propagation of Calandrinia remota: Seed - best sown in situ in spring since it strongly res

---

Habitat of the herb: the herb: Arid areas, often around salt lakes.

Propagation of Calandrinia remota: Seed - best sown in situ in spring since it strongly resents root disturbance. Germination usually takes place within 1 - 3 weeks at 20℃.

Cultivation of the herb: Arid areas, often around salt lakes.

Medicinal use of Calandrinia remota: None known

Known hazards of Calandrinia remota: The plant contains oxalic acid, so it should only be used in moderation. Oxalic acid can lock up certain of the nutrients in food and, if eaten in excess, can lead to nutritional deficiencies. It is, however, perfectly safe in small amounts and its acid taste adds a nice flavour to salads. Cooking the plant will reduce the quantity of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.

Herb latin name: Calandrinia remota,Calandrinia remota Extract

Latin name: Calandrinia remota

Family: Portulacaceae (Purslane Family)

Habitat of the herb: the herb: Arid areas, often around salt lakes. Propagation of Calandrinia remota: Seed - best sown in situ in spring since it strongly res

---

Habitat of the herb: the herb: Arid areas, often around salt lakes.

Propagation of Calandrinia remota: Seed - best sown in situ in spring since it strongly resents root disturbance. Germination usually takes place within 1 - 3 weeks at 20℃.

Cultivation of the herb: Arid areas, often around salt lakes.

Medicinal use of Calandrinia remota: None known

Known hazards of Calandrinia remota: The plant contains oxalic acid, so it should only be used in moderation. Oxalic acid can lock up certain of the nutrients in food and, if eaten in excess, can lead to nutritional deficiencies. It is, however, perfectly safe in small amounts and its acid taste adds a nice flavour to salads. Cooking the plant will reduce the quantity of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.