Herb latin name: Fuchsia corymbiflora
Family: Onagraceae (Evening Primrose Family)
Edible parts of Fuchsia corymbiflora:Fruit - raw. A juicy berry, it tastes of ripe figs. Very pleasant eating, it does not have the after-taste that many fuchsia fruits have. The fruit can be up to 12mm long and 10mm wide.
Description of the plant:
Habitat of the herb:Amongst moist shrubs or along the banks of streams in elevated cloud forests.
Propagation of Fuchsia corymbiflora:Seed - best sown as soon as it is ripe though it can also be sown in the spring. Surface sow the seed in pots in a warm greenhouse and do not allow the compost to dry out. Germination should take place in less than 6 weeks. Prick out the seedlings into individual pots when they are large enough to handle, and grow them on in the greenhouse for at least their first winter. Plant out in late spring or early summer, after the last expected frosts. Inter-nodal cuttings of greenwood, 5 - 8cm long, May/June in a frame. Quick and easy, a high percentage take. Overwinter in the greenhouse for the first year and plant out after the last expected frosts. Inter-nodal cuttings of half-ripe wood, July/August in a frame. Very quick and easy, treat as greenwood cuttings above. Cuttings usually succeed at any time during the growing season. Plants have a tuberous root system and produce suckers. These can be removed and potted up at any time during the growing season. Keep them in a greenhouse for at least their first winter.
Cultivation of the herb:Amongst moist shrubs or along the banks of streams in elevated cloud forests.
Medicinal use of Fuchsia corymbiflora:None known
Known hazards of Fuchsia corymbiflora:None known
Plant information taken from the Plants For A Future.