medicinal herbs
Birch-Leaved Pear
Pyrus betulaefolia
Herb: Birch-Leaved Pear
Latin name: Pyrus betulaefolia
Family: Rosaceae (Rose Family)
Medicinal use of Birch-Leaved Pear:
The leaves are used in the treatment of cholera, colic and cramps. The cooked fruit is used to treat mucous diarrhoea.Description of the plant:
Plant:
DeciduousTree
Height:
7.5 m(25 feet)
Flowering:
AprilHabitat of the herb:
Open slopes and plains from sea level to 1800 metres.Edible parts of Birch-Leaved Pear:
Fruit - raw or cooked. The fruit is quite small, about 15mm in diameter. Leaves - cooked. Flowers. Dried, powdered and made into cakes. The dried leaves are used to make tea.Other uses of the herb:
This species has long been used as a rootstock for the cultivated pears by the Chinese, it is recently also being used as a rootstock in N. America and in Europe.Propagation of Birch-Leaved Pear:
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:
Open slopes and plains from sea level to 1800 metres.Known hazards of Pyrus betulaefolia:
None knownPlant information taken from the Plants For A Future.