Herb: Ashe Juniper
Latin name: Juniperus ashei
Family: Cupressaceae (Cypress Family)
Edible parts of Ashe Juniper:Fruit - raw or cooked. The cones are about 6 - 8mm in diameter, they are thin-skinned sweet, juicy and resinous.
Description of the plant:
Habitat of the herb:Found at lower elevations, growing mainly on limestone hills or in soils underladen with limestone.
Other uses of Ashe Juniper:Wood - close-grained, hard, durable, slightly fragrant, light and easily worked. The wood is not large enough nor common enough for commercial production, though it is used locally for fencing posts, telegraph poles railroad ties and fuel.
Propagation of the herb:The seed requires a period of cold stratification. The seed has a hard seedcoat and can be very slow to germinate, requiring a cold period followed by a warm period and then another cold spell, each of 2 - 3 months duration. Soaking the seed for 3 - 6 seconds in boiling water may speed up the germination process. The seed is best sown as soon as it is ripe in a cold frame. Some might germinate in the following spring, though most will take another year. Another possibility is to harvest the seed "green" (when the embryo has fully formed but before the seedcoat has hardened). The seedlings can be potted up into individual pots when they are large enough to handle. Grow on in pots until large enough, then plant out in early summer. When stored dry, the seed can remain viable for several years. Cuttings of mature wood, 5 - 10cm with a heel, September/October in a cold frame. Plant out in the following autumn. Layering in September/October. Takes 12 months.
Cultivation of Ashe Juniper:Found at lower elevations, growing mainly on limestone hills or in soils underladen with limestone.
Medicinal use of the herb:None known
Known hazards of Juniperus ashei:None known
Plant information taken from the Plants For A Future.