Herb latin name: Redmaids,Redmaids Extract

Latin name: Calandrinia ciliata menziesii

Synonyms: Calandrinia menziesiiCalandrinia menziesii

Family: Portulacaceae (Purslane Family)

Habitat of the herb: the herb: Open grassy places and cultivated fields. Propagation of Redmaids: Seed - best sown in situ in spring since it strongly resents

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Habitat of the herb: the herb: Open grassy places and cultivated fields.

Propagation of Redmaids: 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: Open grassy places and cultivated fields.

Medicinal use of Redmaids: None known

Known hazards of Calandrinia ciliata menziesii: 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: Redmaids,Redmaids Extract

Latin name: Calandrinia ciliata menziesii

Synonyms: Calandrinia menziesiiCalandrinia menziesii

Family: Portulacaceae (Purslane Family)

Habitat of the herb: the herb: Open grassy places and cultivated fields. Propagation of Redmaids: Seed - best sown in situ in spring since it strongly resents

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Habitat of the herb: the herb: Open grassy places and cultivated fields.

Propagation of Redmaids: 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: Open grassy places and cultivated fields.

Medicinal use of Redmaids: None known

Known hazards of Calandrinia ciliata menziesii: 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.