Herb: Japanese Wingnut


Latin name: Pterocarya rhoifolia


Family: Juglandaceae (Walnut Family)



Edible parts of Japanese Wingnut:

Seed. No more details are given but the seed is very small and would be very fiddly to use.

Description of the plant:



Plant:
Deciduous
Tree

Height:
30 m
(98 feet)

Flovering:
June


Scent:
Scented
Tree

Habitat of the herb:

Valleys and mountains all over Japan. Wet areas along riverbanks and mountain streams in eastern Shandong, China.

Other uses of Japanese Wingnut:

Wood - light, soft, not easily cracked. Used for clogs, chopsticks etc.

Propagation of the herb:

Seed - best sown as soon as it is ripe in a cold frame. Pre-soak stored seed for 24 hours in warm water then cold stratify for 2 - 3 months. Prick out the seedlings into individual pots as soon as they are large enough to handle and grow them on in the greenhouse for their first winter. Plant them out in late spring or early summer of the following year. Cuttings of half-ripe wood, July/August in a frame. Cuttings of mature shoots, November in a frame. Only use vigorous shoots. Layering. Division of suckers in the dormant season.

Cultivation of Japanese Wingnut:

Valleys and mountains all over Japan. Wet areas along riverbanks and mountain streams in eastern Shandong, China.

Medicinal use of the herb:

None known

Known hazards of Pterocarya rhoifolia:

None known

Plant information taken from the Plants For A Future.