Herb latin name: Ribes longiracemosum
Family: Grossulariaceae (Currant Family)
Edible parts of Ribes longiracemosum:Fruit - raw or cooked. The black fruit is about 9mm in diameter. A good flavour, but the fruit is very thinly disposed above the main stalk.
Description of the plant:
Habitat of the herb:Woodlands and thickets to 3000 metres. Forests or thickets on mountain slopes or in valleys, mixed forests in gullies at elevations of 1100 - 3800 metres.
Propagation of Ribes longiracemosum:Seed - best sown as soon as it is ripe in the autumn in a cold frame. Stored seed requires 3 months cold stratification at between 0 and 5°C and should be sown as early in the year as possible. Under normal storage conditions the seed can remain viable for 17 years or more. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a cold frame for their first winter, planting them out in late spring of the following year. Cuttings of half-ripe wood, 10 - 15cm with a heel, July/August in a frame. Cuttings of mature wood of the current year's growth, preferably with a heel of the previous year's growth, November to February in a cold frame or sheltered bed outdoors.
Cultivation of the herb:Woodlands and thickets to 3000 metres. Forests or thickets on mountain slopes or in valleys, mixed forests in gullies at elevations of 1100 - 3800 metres.
Medicinal use of Ribes longiracemosum:None known
Known hazards of Ribes longiracemosum:None known
Plant information taken from the Plants For A Future.