Herb latin name: Ribes sachalinense
Family: Grossulariaceae (Currant Family)
Edible parts of Ribes sachalinense:Fruit - raw or cooked. A rather acid pleasant taste, it merits cultivation.
Description of the plant:
(3 1/4 foot)
Habitat of the herb:Moist forests and riparian shrub thickets.
Propagation of Ribes sachalinense: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:Moist forests and riparian shrub thickets.
Medicinal use of Ribes sachalinense:None known
Known hazards of Ribes sachalinense:None known
Plant information taken from the Plants For A Future.