Herb latin name: Coprosma nitida
Family: Rubiaceae (Madder Family)
Edible parts of Coprosma nitida:Fruit - raw. Sweetish but not pleasant according to one report. Nice according to another. The orange-red fruit is about 6mm in diameter. The roasted seed is an excellent coffee substitute.
Description of the plant:
(6 1/2 foot)
Habitat of the herb:Mountains above 750 metres, becoming very dense and low-growing at high altitudes.
Other uses of Coprosma nitida: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 nitida:Mountains above 750 metres, becoming very dense and low-growing at high altitudes.
Medicinal use of the herb:None known
Known hazards of Coprosma nitida:None known
Plant information taken from the Plants For A Future.