Common Name:

General Information

Polygonum microcephalum is a herbaceous perennial plant growing from a stout rhizome; it produces a cluster of erect or decumbent, branched stems from 40 - 60cm tall[].
The plant is harvested from the wild for local use as a food.

Known Hazards

Although no specific mention has been made for this species, there have been reports that some members of this genus can cause photosensitivity in susceptible people.
Many species also contain oxalic acid (the distinctive lemony flavour of sorrel) - whilst not toxic this substance can bind up other minerals making them unavailable to the body and leading to mineral deficiency. Having said that, a number of common foods such as sorrel and rhubarb contain oxalic acid and the leaves of most members of this genus are nutritious and beneficial to eat in moderate quantities. Cooking the leaves will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[].

Botanical References

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Range

E. Asia - Nepal, northeast India, northern Bangladesh, southern China

Habitat

Moist open places; at elevations from 1,200 - 1,800 metres in Nepal[]. Mixed forests on mountain slopes, grassy places in valleys, grassy slopes; at elevations from 500 - 3,200 metres[].

Properties

Edibility Rating
Habit	Perennial
Height	0.50 m
Pollinators	Insects
Cultivation Status	Wild

Cultivation Details

Persicaria microcephala is a plant of warm temperate to subtropical climates, being found at low to high elevations in the Himalayas, and sometimes growing above 3,000 metres in southern China. It has also been found naturalized in the maritime temperate climate of Britain.
Succeeds in an ordinary garden soil[] but prefers a moisture retentive not too fertile soil in sun or part shade[]. Repays generous treatment[].
Plants seem to be immune to the predations of rabbits[].

Edible Uses

Young shoots - cooked as a vegetable[]. Used as a condiment[].

We have no specific information for this species, but the seed of most, if not all, members of the genus is edible both raw and cooked, and is potentially a good source of amino acids. Unfortunately the seed is also usually rather small and fiddly to utilize[].

Medicinal

None known

Other Uses

None known

Propagation

Seed - sow spring in a cold frame. Germination is usually free and easy. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer if they have reached sufficient size. If not, overwinter them in a cold frame and plant them out the following spring after the last expected frosts.