Redmaids
Calandrinia ciliata menziesii

Family: Portulacaceae

What it is like

Calandrinia ciliata menziesii is a ANNUAL growing to 0.1 m (0ft 4in) by 0.2 m (0ft 8in). It is frost tender. It is in flower from July to September, and the seeds ripen from August to October. 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. It cannot grow in the shade. It prefers dry or moist soil and can tolerate drought.

Height (m): 0.1

Where it is found

Open grassy places and cultivated fields.

South-western N. America - California.

Conservation Status:

Countries/locations it is found in

How it is used

Food

Rating: 2

Leaves and young shoots - raw, cooked or used as a garnish. 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 can also be cooked as a piñole. The seed is very small and fiddly to harvest, especially since it ripens intermittently over a period of several weeks. However, it is rich in oil and was often collected in large quantities by native North American Indian tribes.

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. Plants are intolerant of root disturbance, they are best treated as half-hardy annuals and sown in situ.

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

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.

Its other names

Local names

Synonyms

C. menziesii. Torr.&Gray.