Saussurea costus

(Falc.) Lipsch.

Costus

Asteraceae Edible: Herb, Root - spice Potential hazards — see below

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Summary

Perennial reaching 3 m tall and 1 m wide with hermaphrodite flowers pollinated by insects. Flowers July to August with seeds ripening August to September. Hardy to UK zone 7. Tolerates light sandy, medium loamy, and heavy clay soils across mildly acid to basic pH. Grows in semi-shade or full sun and prefers moist soil.

Description

Edible Uses

The aromatic root is sometimes used as a spice. It has a characteristic penetrating odour reminiscent of violet, orris, and vetiver.

Traditional Uses

It is bitter tasting

This uses section is brief — help expand it

Medicinal Uses

Costus is a widely used medicinal herb in China and is counted among the 50 fundamental herbs of Chinese medicine. It is also used in Ayurvedic medicine, where it is valued chiefly for its tonic, stimulant, and antiseptic properties, and is said to be aphrodisiac and capable of preventing the hair from turning grey. The root is anodyne, antibacterial, antispasmodic, aphrodisiac, carminative, stimulant, stomachic, tonic, and vermifuge. Internally it is used to treat abdominal distension and pain, chest pains due to liver problems and jaundice, gall bladder pain, constipation associated with energy stagnation, and asthma. The root is harvested in autumn or spring and either dried for later use or decocted for its essential oil; it is normally used in combination with other herbs. In Tibetan medicine the root is considered to have an acrid, sweet, and bitter taste with a neutral potency, and is used for swelling and fullness of the stomach, blockage and irregular menses, pulmonary disorders, difficulty in swallowing, and rotting or wasting of muscle tissues. An oil from the root is considered very beneficial in the treatment of rheumatism.

Known Hazards

S. costus is one of the most threatened medicinal plants of Kashmir Himalaya. This species is threatened due to the unregulated collection, over-exploitation, illegal trade, and loss of habitat. Habitat loss continues due to road construction and military establishments in many of the cultivation areas, decreasing its yield globally. Habitat destruction in the form of recreational activities and urbanization is as well limiting its ability to be cultivated, again decreasing global yield of this product. Another influence heavily affecting the survival rate of this species is the uncontrolled grazing of yak. The biggest threat, however, comes from the usage of the plant for its medicinal properties. It is listed as "endangered" by the Red data book of Indian plants. In another study, a camp workshop held in Lucknow assessed the plant as "Critically Endangered new" nationally in India, holding a population decline of 70% in the last 10 years. Another CAMP workshop for northern India assessed it as "Critically Endangered new" in the state of Jammu and Kashmir. Conservation efforts do exist to control the rate of depletion of the species. The legislations of Jammu and Kashmir have enforced a special Act, The Kuth Act, in 1978 for the regulation of trade of S. costus.

Distribution

It is a temperate plant. It grows between 2,500-3,000 m above sea level. It suits hardiness zone 6-9.

Where It Grows

Asia, China, Himalayas, India, Indochina, Pakistan, South Asia, Tibet,

Propagation

No specific information is available for this species. It is suggested to surface-sow seed, or just barely cover it, in a cold frame in spring, keeping the compost moist throughout. Prick seedlings into individual pots when large enough to handle and grow on in a greenhouse or cold frame through their first winter, then plant out in late spring after the last expected frosts. Division in spring may also be possible.

Other Uses

An essential oil obtained from the roots is used medicinally, in perfumery, in incenses, and as a hair rinse said to darken grey hair. The oil has a strong, lingering scent — initially like violets, though with age it can become more fur-like or eventually unpleasantly goat-like. Roots are cut into lengths of about 8cm and dried before export. Smaller pieces are ground into powder for making incense sticks, while longer, clean pieces are sliced very thin and burnt at shrines or added to hot baths as a tonic.