Herb: Ichang Papeda

Latin name: Citrus ichangensis

Family: Rutaceae (Rue Family, Citrus Family)

Medicinal use of Ichang Papeda:

Citrus species contain a wide range of active ingredients and research is still underway in finding uses for them. They are rich in vitamin C, flavonoids, acids and volatile oils. They also contain coumarins such as bergapten which sensitizes the skin to sunlight. Bergapten is sometimes added to tanning preparations since it promotes pigmentation in the skin, though it can cause dermatitis or allergic responses in some people. Some of the plants more recent applications are as sources of anti-oxidants and chemical exfoliants in specialized cosmetics.

Description of the plant:


4.5 m
(15 feet)


Habitat of the herb:

Highland areas.

Edible parts of Ichang Papeda:

Fruit - raw or cooked. Juicy but too acid for most people to eat raw, the fruit can be used as a lemon substitute. The fruit is quite large, up to 10cm x 5cm but with large seeds about 15mm long and 8mm thick.

Propagation of the herb:

The seed is best sown in a greenhouse as soon as it ripe after thoroughly rinsing it. Sow stored seed in March in a greenhouse. Germination usually takes place within 2 - 3 weeks at 13C. Seedlings are liable to damp off so they must be watered with care and kept well ventilated. The seed is usually polyembrionic, two or more seedlings arise from each seed and they are genetically identical to the parent but they do not usually carry any virus that might be present in the parent plant. When large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least three growing seasons before trying them outdoors. Plant them out in the summer and give them some protection from the cold for their first few winters outdoors. Cuttings of half-ripe wood, July/August in a frame. Layering in October.

Cultivation of Ichang Papeda:

Highland areas.

Known hazards of Citrus ichangensis:

None known

Plant information taken from the Plants For A Future.