Herb latin name: Coprosma areolata
Family: Rubiaceae (Madder Family)
Edible parts of Coprosma areolata:Fruit - raw. Sweet, but with little flavour. The dark purple fruit is up to 5mm wide. The roasted seed is an excellent coffee substitute.
Description of the plant:
Habitat of the herb:Lowland to lower montane forest, North, South and Stewart Islands.
Other uses of Coprosma areolata:A yellow dye is obtained from the wood, it does not require a mordant.
Propagation of the herb:Seed - probably best sown as soon as it is ripe in a greenhouse or cold frame. Sow stored seed in spring in a cold frame. Germination can be slow, often taking more than 12 months even when fresh seed is used. When the seedlings are large enough to handle, prick them out into individual pots. Grow on the plants for at least their first winter in a greenhouse and plant out in late spring or early summer. Give the plants some protection from the cold for their first winter outdoors. Cuttings of mature wood of the current year's growth, autumn in a frame.
Cultivation of Coprosma areolata:Lowland to lower montane forest, North, South and Stewart Islands.
Medicinal use of the herb:None known
Known hazards of Coprosma areolata:None known
Plant information taken from the Plants For A Future.