Acorus calamus Sweet flag (Araceae)

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Acorus calamus
Sweet flag
(1 Page of 5)

The Acorus calamus plant species is found in Europe, Asia and N. America. Naturalized in Britain[17]. It is a member of the Araceae family. Common gardeners may know the plant as Sweet flag.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Acorus calamus
Common Name:  Sweet flag
Family:  Araceae
Author:  L.

Known Hazards:  The fresh root can be poisonous[7]. When using the plant medicinally, the isolated essential oil should not be used[165]. The essential oil in the roots of some populations of this plant contains the compound asarone. This has tranquilising and antibiotic activity, but is also potentially toxic and carcinogenic[218, 238]. It seems that these compounds are found in the triploid form of the species (found in Asia) whilst the diploid form (found in N. America and Siberia) is free of the compounds[218, 238]. However, the root (but not the isolated essential oil) has been used in India for thousands of years without reports of cancer which suggests that using the whole herb is completely safe, though more research is needed[254].

Mature Height:  1   Mature Width:  1

Habitat:  Found in moist soils and shallow water in ditches, marshes, river edges and ponds[1, 100, 187, 244].

Edible Uses: The rhizome is candied and made into a sweetmeat[2, 4, 13, 55, 62, 115, 183]. It can be peeled and washed to remove the bitterness and then eaten raw like a fruit[106, 179]. It makes a palatable vegetable when roasted[192] and can also be used as a flavouring[61]. Rich in starch, the root contains about 1% of an essential oil that is used as a food flavouring[1, 13, 57]. The root also contains a bitter glucoside[179]. Some caution is advised, see the notes above on toxicity. The dried and powdered rhizome has a spicy flavour and is used as a substitute for ginger, cinnamon and nutmeg[4, 55, 142, 177, 183]. The young and tender inflorescence is often eaten by children for its sweetness[4]. Young leaves - cooked[55]. The fresh leaves contain 0.078% oxalic acid[240]. The leaves can be used to flavour custards in the same way as vanilla pods[244]. The inner portion of young stems is eaten raw[62]. It makes a very palatable salad[183].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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