Herb latin name: Coprosma atropurpurea
Synonyms: Coprosma petriei atropurpurea
Family: Rubiaceae (Madder Family)
Edible parts of Coprosma atropurpurea:Fruit - raw. Sweet, but with little flavour. The wine-red fruit is about 8 - 12mm in diameter. The roasted seed is an excellent coffee substitute.
Description of the plant:
Habitat of the herb:Lowland to higher montane regions in tussock grass, stream margins, rocky places and dry river beds on North and South Islands.
Other uses of Coprosma atropurpurea: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. Division of suckers.
Cultivation of Coprosma atropurpurea:Lowland to higher montane regions in tussock grass, stream margins, rocky places and dry river beds on North and South Islands.
Medicinal use of the herb:None known
Known hazards of Coprosma atropurpurea:None known
Plant information taken from the Plants For A Future.