Herb latin name: Coprosma serrulata
Family: Rubiaceae (Madder Family)
Edible parts of Coprosma serrulata:Fruit - raw or cooked. Sweet, but little flavour. The orange-red fruits are about 8mm in diameter. The roasted seed is an excellent coffee substitute.
Description of the plant:
Habitat of the herb:Montane to lower sub-alpine forest, shrubland and grassland, from latitude 41° south and southwards on South Island.
Other uses of Coprosma serrulata: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 serrulata:Montane to lower sub-alpine forest, shrubland and grassland, from latitude 41° south and southwards on South Island.
Medicinal use of the herb:None known
Known hazards of Coprosma serrulata:None known
Plant information taken from the Plants For A Future.