Acorus calamus
Sweet Flag, Calamus
Explore the size, hardiness, soil, light, edible uses and harvest period of Acorus calamus.
General Information
Plant Properties
Growth conditions
Wet
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Condiment, Root, Stem
Basketry, Incense, Insecticide, Repellent
Description
The root of this plant can be prepared and eaten in various ways. It can be peeled, washed, and eaten raw as a fruit after the bitterness has been removed. When roasted, it has a nice flavor and can also serve as a flavoring. The root contains about 1% essential oil that is used as a food flavoring, along with a bitter glycoside for which caution is advised due to potential toxicity. Dried and ground, the root has a spicy flavor and can be used as a substitute for ginger, cinnamon, and nutmeg. A pinch of the powder is often added to tea for extra flavor. Young and tender flower heads are enjoyed by children for their sweetness. Young leaves can be cooked and contain 0.078% oxalic acid. They can be used to enhance flavor, similar to vanilla pods. The inner part of young stems can be eaten raw and makes a delicious addition to salads.