Herb: Japanese Spurge


Latin name: Pachysandra terminalis


Family: Buxaceae (Box Family)



Edible parts of Japanese Spurge:

Fruit - raw or cooked. Sweet and juicy. The fruit is not usually produced in cultivation - this could be because both male and female plants are required and most people only grow one plant.

Description of the plant:



Plant:
Evergreen
Shrub

Height:
20 cm
(7 3/4 inch)

Flovering:
April
to May


Scent:
Scented
Shrub

Habitat of the herb:

Moist deciduous woods in valleys and low mountains to 2000 metres.

Other uses of Japanese Spurge:

A very useful ground cover plant for a shady position, spreading by means of underground runners. A vigorous grower, but it is not too invasive.It grows well in the shade of shrubs.

Propagation of the herb:

Seed - we have no information on this species but suggest sowing the seed in a cold frame as soon as it is ripe if this is possible, otherwise sow it in late winter. Prick out the seedlings into individual pots when they are large enough to handle and grow on in a shady part of the greenhouse or cold frame. Plant out in early summer of the following year. Cuttings of half-ripe wood, 4 - 7cm long taken at a node, June - August in a shady position in a frame. Division in spring. Very easy, larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.

Cultivation of Japanese Spurge:

Moist deciduous woods in valleys and low mountains to 2000 metres.

Medicinal use of the herb:

None known

Known hazards of Pachysandra terminalis:

None known

Plant information taken from the Plants For A Future.