Calandrinia remota
Family: Portulacaceae
What it is like
Calandrinia remota is a ANNUAL/PERENNIAL growing to 0.1 m (0ft 4in). It is frost tender. The species is hermaphrodite (has both male and female organs). Suitable for: light (sandy) soils, prefers well-drained soil and can grow in nutritionally poor soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in saline soils. It cannot grow in the shade. It prefers dry or moist soil and can tolerate drought.
Height (m): 0.1
Where it is found
Sandy soils. Arid areas, often around salt lakes.
Australia.
Conservation Status:
Countries/locations it is found in
How it is used
Food
Rating: 2
Leaves - raw. The leaves contain oxalic acid and so some caution is advised, see the notes above on toxicity. Seed - raw or ground into a meal. The seed is very small and fiddly to harvest, especially since it ripens intermittently over a period of several weeks. Root - raw or cooked.
Root: includes bulbs, corms, tubers, rhizomes etc.
Seed: includes nuts, cereals, peas and beans.
Medicine
Rating: 0
Other
Rating:
How it is grown
Prefers a hot sunny situation on a poor dry sandy soil. This species is not very hardy in Britain, but it should be possible to grow it as a tender annual in this country. Plants are intolerant of root disturbance, they are best treated as half-hardy annuals and sown in situ in late spring. In frosty climates this species can become a self-sowing annual, the seed germinating in spring.
Propagating it: Seed - best sown in situ in spring since it strongly resents root disturbance. Germination usually takes place within 1 - 3 weeks at 20°c.
Best place to grow: Cultivated Beds;
Habit: Annual/Perennial
Hardiness:
Growth:
Soil: Light (sandy)
Shade: No shade
Moisture: Dry, moist
Things to keep in mind
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.