Herb latin name: Coprosma moorei
Family: Rubiaceae (Madder Family)
Edible parts of Coprosma moorei:Fruit - raw. Succulent. Sweet, but with little flavour. The bright blue fruit is about 7mm in diameter. The roasted seed is an excellent coffee substitute.
Description of the plant:
Habitat of the herb:Wet peaty places in alpine, sub-alpine and montane zones, to 1,200 metres.
Other uses of Coprosma moorei: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 moorei:Wet peaty places in alpine, sub-alpine and montane zones, to 1,200 metres.
Medicinal use of the herb:None known
Known hazards of Coprosma moorei:None known
Plant information taken from the Plants For A Future.