Smilax ornata Seeds | Sarsaparilla
LATIN NAME: Smilax ornata
COMMON NAME: Sarsaparilla
Plant Profile
Sarsaparilla is a prickly climber of the lily family from the warm forests of Mexico and Central America, grown for the dense mat of roots that gives the old soft drink its name. It sends up long, slender, angular stems that scramble by means of paired tendrils and small, backward-pointing prickles, carrying glossy, heart-shaped leaves in two ranks. Small, greenish flowers open in round umbels in summer, and on female plants they are followed by clusters of small, dark red berries. The stems can run ten metres into the canopy, and the plant is evergreen where the winter is mild. The root is the part with the history: a tangle of long, thin, woody rhizomes that was once shipped to Europe by the ton.
Science & Biotechnology
The genus Smilax holds several hundred species of climbers and is one of the few in the lily family with a mostly tropical distribution. Sarsaparilla roots contain steroidal saponins, chiefly sarsasapogenin and smilagenin, which were the basis of the plant’s reputation in the nineteenth century and of its use as a precursor in early steroid chemistry. That work mattered: sarsasapogenin was one of the compounds that pointed the way to the synthesis of cortisone. The plant is dioecious, with male and female flowers on separate individuals, and fruit set depends on having both. Pollen is carried by small bees and flies attracted to the slight carrion smell of the flowers. The tendrils are modified stipules, a detail that distinguishes Smilax from the true yams it is often confused with.
Uses & Benefits
The root was the original flavouring of root beer and sarsaparilla soda, and it is still used as a botanical in some soft drinks and in herbal teas, usually in combination with other roots. In Mexican folk medicine it is taken for skin complaints and as a blood tonic, and it appears in the pharmacopoeias of several countries as a diaphoretic and tonic. The plant is also grown as an ornamental climber for a warm wall, where its glossy leaves and vigorous growth make a dense screen. It is thorny, so keep it away from paths. The berries are eaten by birds but are not for people. Wild collection for the root trade has reduced populations in parts of Mexico, and cultivated material is preferable.
Growing from Seed
Separate the seed from the pulp and sow it fresh, since viability drops quickly. Sow in a light mix of leaf mould, sand and perlite, one centimetre deep, and keep at twenty-two to twenty-five degrees with high humidity; germination is slow and uneven, often taking three months. The seedling makes a small tuber in its first year and should not be disturbed. Grow on in a deep pot in filtered light, giving it a trellis as soon as the first tendril appears. Plant out in a sheltered, frost-free spot with rich, moist, well-drained soil and a sturdy frame. Mulch with leaf litter and water through dry spells. Both sexes are needed for berries.
Our Take
A thorny climber with a root that flavoured a century of soda. Give it warmth, a trellis and something to climb.
Related Reading
Gardeners who grow Sarsaparilla often pair it with these related subjects: