Pyrus elaeagnifolia kotschyana
Herb latin name: Pyrus elaeagnifolia kotschyana
Synonyms: Pyrus elaeagrifolia kotschyana
Family: Rosaceae (Rose Family)
Edible parts of Pyrus elaeagnifolia kotschyana:Fruit - raw or cooked. The flesh is rather tough and gritty, but has a reasonable flavour when it is fully ripe. The fruit is up to 2cm long.
Description of the plant:
Habitat of the herb:Rocky limestone slopes and forests, 1000 - 1850 metres in Turkey.
Propagation of Pyrus elaeagnifolia kotschyana: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:Rocky limestone slopes and forests, 1000 - 1850 metres in Turkey.
Medicinal use of Pyrus elaeagnifolia kotschyana:None known
Known hazards of Pyrus elaeagnifolia kotschyana:None known
Plant information taken from the Plants For A Future.