Water Dropwort

Water Dropwort

Some 30 species of creeping perennials from wet places in the northern hemisphere, S Africa, and Australia belong to this genus. It includes several extremely poisonous plants such as hemlock water dropwort (Oenanthe crocata), so great care must be taken over identification of wild specimens. The only species common in cultivation is Oenanthe javanica, plus its cultivar 'Flamingo', which is a colorful plant for waterside plantings or boggy ground. Oenanthe javanica is edible and widely grown as a potherb in Asian countries, where it often occurs as a weed of paddy fields. It is also used in traditional Chinese medicine, and in folk medicine in Vietnam.

Creeping, aromatic perennial with triangular, pinnate leaves, 7-15cm (3-6in) long, divided into narrowly, ovate, toothed segments. Tiny white flowers are produced in umbels in summer, then 4-angled fruits, 4mm (1/8in) long.

Common Name:	Water Dropwort
Other Names:	Vietnamese Celery, Korean Watercress, Seri
Botanical Name:	Oenanthe javanica syn. O. japonica, O. stolonifera
Genus:	Oenanthe
Family:	Apiaceae
Location:	India to Japan, also in Taiwan, Malaysia, and N Australia (Queensland)
Cultivation:	Damp to wet soil in sun or partial shade. Invasive
Propagation:	By division or stem-tip cuttings in spring. Roots readily in water.
Harvest:	Young shoots are picked for culinary use from autumn to spring in warm areas, and from spring to summer in areas with cold winters. Whole plant, leaves and fruits are collected later in the growing season for medicinal use, usually in the form of decoctions.
Height:	20-80cm (8-32in)
:Width	90cm (36in)
Variations:	Flamingo Has pink, white and cream variegation. Height:15-20cm (6-8in)
Hardiness:	Z8-11
Parts Used:	Whole plant, leaves, young shoots, fruits.
Properties:	A pleasant tasting, aromatic herb with cleansing, diuretic, and carminative effects. It lowers fevers and controls bleeding.
Medicinal Uses:	Internally for fever in influenza, blood in urine, and heavy menstruation. Externally as a poultice for poisonous bites, abscesses, and malignant swellings.
Culinary Uses:	Young shoots are eaten raw, steamed, stir-fried, or added to other dishes; also as a flavoring for soups. Traditionally eaten with six other herbs in Japan during festivals on January 7 and 15.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg.293