Common Reed


Common Reed

About four species of perennial reed grasses make up this cosmopolitan genus, which occurs in both temperate and tropical regions. Phragmites australis (common reed) is extremely fast growing and adaptable, forming large stands in wetlands throughout the world. It is used in flood control and is a major source and matting, fibers for the textile and paper industries, fuel, alcohol, and fertilizer. Roots, shoots, and seeds are edible, and stems contain a sweet gum that was used as a source of sugar by native N Americans. The flower heads are excellent for dried flower arrangements. As a medicinal herb it was first recorded in Collection of Commentaries of the Classic Materia Medica, by Tao Hong-Jing, c.CE500.
It contains asparagine, a diuretic, as found in Asparagus officinalis (See, Asparagus). Phragmites is from the Greek phragma, "fence" or "screen", and abbreviation of the description kalamos phragmata, "reed of hedges".

Vigorous, rhizomatous reed with robust stems and arching, pointed, linear leaves, to 60cm (24in) long, turning golden brown in autumn. Purple-brown spikelets are produced in erect to penden panicles, to 45cm (18in) long, in late summer and autumn, persisting into winter. Found in temperate and tropical regions worldwide.


Common Name:
Common Reed
Other Names:
Carrizo, wild broomcorn
Botanical Name:
Phragmites australis syn. P. communis
Genus:
Phragmites
Family:
Poaceae
Location:
Temperate and tropical regions worldwide.
Cultivation:
Deep moist to wet soil or shallow water in sun. Invasive.
Propagation:
By division from early spring to early summer.
Harvest:
Rhizomes are lifted in autumn and juiced, or dried for use in decoctions.
Height:
3.5m (11ft)
Width:
Indefinite
Variations:
Variegatus
Has yellow-striped leaves and is less invasive.
Hardiness:
Z4-10
Parts Used:
Rhizomes, (lu gen).
Properties:
A sweet, cooling, sedative herb that is diuretic, controls coughing and vomiting, relieves pain, and lowers fever.
Medicinal Uses:
Internally for fever, vomiting, coughs with thick, dark phlegm, lung abscesses, urinary tract infections, and food poisoning (especially from seafood). Externally, combined with gypsum, for halitosis and toothache.
Culinary Uses:
Young shoots and leaves are eaten as potherbs. Starchy rhizomes are cooked as a vegetable. Sugary gum in stems is used to make sweets.
Bibliography:
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 312