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Cautleya spicata is a perennial plant that can grow up to 1.00 metres tall.
It is harvested from the wild for local use as a food and medicine
E. Asia - Himalayas.
Moist shady places at elevations of 1000 - 2600 metres in Nepal[
Requires a sheltered sunny position in a well-drained soil.
This species is not very cold hardy, tolerating temperatures down to about -5°c[
]. It can succeed outdoors in the milder areas of Britain, especially if given the protection of a south or west facing wall.
The pith of the stem is eaten as a vegetable[
The juice of the rhizome is used in the treatment of stomach disorders[
Seed - best sown as soon as it is ripe in a warm greenhouse at 18°c[
]. Prick out the seedlings into individual pots when they are large enough to handle and grow them on for at least their first winter in the greenhouse. Plant out in late spring after the last expected frosts.
Division as growth commences in the spring[
]. Dig up the clump and divide it with a sharp spade or knife, making sure that each division has a growing shoot. Larger clumps can be planted out direct into their permanent positions, but it is best to pot up the smaller divisions and grow them on in a greenhouse until they are established. Plant them out in the summer or late in the following spring.