Caltha palustris

From WikiMD's Wellness Encyclopedia

(Redirected from Marsh marigold)

Caltha palustris, commonly known as marsh-marigold or kingcup, is a perennial herbaceous plant of the family Ranunculaceae. It is native to marshes, fens, ditches, and wet woodland in temperate regions of the Northern Hemisphere.

Description[edit]

Caltha palustris grows to a height of 30–60 cm. The leaves are rounded to kidney-shaped, 3–20 cm across, with a bluntly serrated margin and a thick, waxy texture. The flowers are yellow, 2–5 cm in diameter, with 4-9 (most often 5) petal-like sepals and many yellow stamens. The flowering period is from April to August, depending on the location.

Habitat[edit]

Caltha palustris thrives in wet, boggy conditions and is commonly found in marshes, fens, ditches, and wet woodlands. It prefers full sun to partial shade and can tolerate a range of soil types, provided they are consistently moist.

Distribution[edit]

Caltha palustris is widely distributed across the temperate regions of the Northern Hemisphere, including parts of North America, Europe, and Asia. It is particularly common in the United Kingdom, where it is often found in wet meadows and along the edges of streams and ponds.

Ecology[edit]

The plant provides an important early source of nectar and pollen for bees and other pollinators. The seeds are dispersed by water, allowing the plant to colonize new areas along waterways.

Uses[edit]

Historically, Caltha palustris has been used in traditional medicine, although all parts of the plant are toxic if ingested raw. The young leaves and flower buds can be cooked and eaten as a vegetable, but they must be thoroughly boiled to remove toxins.

Cultivation[edit]

Caltha palustris is cultivated as an ornamental plant in gardens, particularly in water gardens and bog gardens. It is valued for its bright yellow flowers and its ability to thrive in wet conditions where few other plants can grow.

Toxicity[edit]

All parts of Caltha palustris are toxic if ingested raw, containing protoanemonin, which can cause irritation and blistering of the skin and mucous membranes. Proper cooking can render the plant safe to eat.

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