Herb latin name: Pyrus amygdaliformis
Synonyms: Pyrus nivalis, Pyrus parviflora
Family: Rosaceae (Rose Family)
Edible parts of Pyrus amygdaliformis:Fruit - raw or cooked. The fruit is up to 3cm in diameter.
Description of the plant:
Habitat of the herb:Dry rocky places in Bulgaria and the Mediterranean.
Propagation of Pyrus amygdaliformis:Seed - best sown in a cold frame as soon as it is ripe in the autumn, it will then usually germinate in mid to late winter. Stored seed requires 8 - 10 weeks cold stratification at 1°C and should be sown as early in the year as possible. Temperatures over 15 - 20°C induce a secondary dormancy in the seed. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in light shade in a cold frame or greenhouse for their first year. Plant them out in late spring or early summer of the following year.
Cultivation of the herb:Dry rocky places in Bulgaria and the Mediterranean.
Medicinal use of Pyrus amygdaliformis:None known
Known hazards of Pyrus amygdaliformis:None known
Plant information taken from the Plants For A Future.