natural herbs
Japanese Chinquapin
Castanopsis cuspidata
Herb: Japanese Chinquapin
Latin name: Castanopsis cuspidata
Synonyms: Quercus cuspidata
Family: Fagaceae (Beech Family)
Edible parts of Japanese Chinquapin:
Seed - cooked. The cotyledon of the nut is eaten boiled or roasted.Description of the plant:
Plant:
EvergreenTree
Height:
25 m(82 feet)
Scent:
ScentedTree
Habitat of the herb:
Woods and ravines, especially near the sea in western China.Propagation of Japanese Chinquapin:
Seed - requires a period of cold stratification and is best sown as soon as it is ripe in a cold frame. The seed has a short viability and should not be allowed to dry out. It can be stored for a few months if kept cool and moist (putting it in a plastic bag that is placed in the salad compartment of a fridge works well). Stored seed should be soaked in warm water for 24 - 48 hours prior to sowing. Germination usually takes place within 1 - 3 months at 15°C. As soon as they are large enough to handle, prick out the seedlings into individual pots and plant them out in mid summer if possible, otherwise grow them on in a cold frame for their first winter and plant them out in late spring. Give the young plants some protection from cold for their first few winters outdoors.Cultivation of the herb:
Woods and ravines, especially near the sea in western China.Medicinal use of Japanese Chinquapin:
None knownKnown hazards of Castanopsis cuspidata:
None knownPlant information taken from the Plants For A Future.