Ligusticum scoticum
Ligusticum scoticum | |
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Ligusticum scoticum on a beach in Iceland | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Asterids |
Order: | Apiales |
Family: | Apiaceae |
Genus: | Ligusticum |
Species: | L. scoticum
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Binomial name | |
Ligusticum scoticum | |
Synonyms [2] | |
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Ligusticum scoticum, known as Scots lovage,[3] or Scottish licorice-root,[4] is a perennial flowering plant in the celery family Apiaceae (previously Umbelliferae) found near the coasts of northern Europe and north-eastern North America. It grows up to 60 centimetres (24 in) tall and is found in rock crevices and cliff-top grassland. It is closely related to, and possibly conspecific with, Ligusticum hultenii from the coast of the northern Pacific Ocean. The plant is edible and contains the compound sotolon, which is also present in fenugreek.[5] The leaves have a flavour similar to parsley or celery, while the seeds taste similar to fenugreek or cumin.[5]
Description
Ligusticum scoticum is a
Ligusticum scoticum tastes and smells like parsley[2] or celery.[6]
Distribution
Ligusticum scoticum is primarily an Arctic plant, with a disjunct range extending from northern Norway to the more northerly shores of the British Isles, and from western Greenland to New England.[7] A related species, Ligusticum hultenii, which was described by Merritt Lyndon Fernald in 1930[8] and may be better treated as a subspecies of L. scoticum, occurs around the northern Pacific Ocean, from Japan to Alaska.[3] The southernmost occurrence of L. scoticum is at Ballyhalbert in Northern Ireland.[3]
Ecology
Within the British Isles, Ligusticum scoticum is only found on coasts where the mean July temperature is below 15 °C (59 °F), and this bound is likely also to apply in other parts of the species' range. Towards the southern end of its range, the plant performs poorly on south-facing sites. It grows in fissures in rocks, where it may be the only vascular plant, and also in cliff-top grassland communities dominated by Festuca rubra and Plantago maritima.[2]
Ligusticum scoticum cannot tolerate
Taxonomy
Ligusticum scoticum was first described by
Uses
The plant was formerly widely eaten in western Britain, both for nutrition and to combat scurvy.[6] The leaves and stalks are edible before the flowers appear, and contain vitamin A and C.[10] They can be consumed raw or cooked like celery. Additionally, the young shoots can be candied.[10]
References
- . Retrieved 19 November 2021.
- ^ JSTOR 2260580.
- ^ a b c Hackney, Paul. "Ligusticum scoticum – scots lovage". Northern Ireland Priority Species. National Museums Northern Ireland. Retrieved October 18, 2013.
- ^ USDA, NRCS (n.d.). "Ligusticum scoticum". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 2 June 2015.
- ^ a b "Wild Spices of the UK". Galloway Wild Foods. Retrieved 12 July 2022.
- ^ ISBN 9780080546025.
- ISBN 9781139469296.
- S2CID 249086302.
- ^ "Plant Name Details−Apiaceae Ligusticum scoticum L." International Plant Names Index. Retrieved 7 November 2012.
- ^ OCLC 799792.
External links
- Media related to Ligusticum scoticum at Wikimedia Commons