Herb: Chinese Hickory
Latin name: Carya cathayensis
Family: Juglandaceae (Walnut Family)
Edible parts of Chinese Hickory:Seed - raw or cooked. Rich in oil. it has a sweet flavour and is highly esteemed by the Chinese. The seed ripens in late autumn and, when stored in its shell in a cool place, will keep for at least 6 months. An edible oil from the seed is used in cooking.
Description of the plant:
Habitat of the herb:Narrow moist valleys and the foot of mountains. Forests on mountain slopes, valleys, and riverbanks at elevations of 400 - 1500 metres.
Other uses of Chinese Hickory:Wood - hard, tough, elastic. Used for tool handles etc. A very good fuel, burning well and giving off a lot of heat.
Propagation of the herb:Seed - requires a period of cold stratification. It is best sown in a cold frame as soon as it is ripe. Stored seed should be kept moist (but not wet) prior to sowing and should be sown in a cold frame as soon as possible. Where possible, sow 1 or 2 seeds only in each deep pot and thin to the best seedling. If you need to transplant the seedlings, then do this as soon as they are large enough to handle, once more using deep pots to accommodate the tap root. Put the plants into their permanent positions as soon as possible, preferably in their first summer, and give them some protection from the cold for at least the first winter. Seed can also be sown in situ so long as protection is given from mice etc and the seed is given some protection from cold (a plastic bottle with the top and bottom removed and a wire mesh top fitted to keep the mice out is ideal)
Cultivation of Chinese Hickory:Narrow moist valleys and the foot of mountains. Forests on mountain slopes, valleys, and riverbanks at elevations of 400 - 1500 metres.
Medicinal use of the herb:None known
Known hazards of Carya cathayensis:None known
Plant information taken from the Plants For A Future.