Herb latin name: Rubus setchuenensis
Synonyms: Rubus clemens, Rubus omeiensis
Family: Rosaceae (Rose Family)
Edible parts of Rubus setchuenensis:Fruit - raw or cooked. Well-flavoured. The black fruit is about 10mm in diameter.
Description of the plant:
Habitat of the herb:Slopes, roadsides, forest margins and thickets, often forming dense, impenetrable thickets on deforested slopes, at elevations of 500 - 3000 metres.
Other uses of Rubus setchuenensis:A purple to dull blue dye is obtained from the fruit.
Propagation of the herb:Seed - requires stratification and is best sown in early autumn in a cold frame. Stored seed requires one month stratification at about 3°C and is best sown as early as possible in the year. Prick out the seedlings when they are large enough to handle and grow on in a cold frame. Plant them out into their permanent positions in late spring of the following year. Cuttings of half-ripe wood, July/August in a frame. Tip layering in July. Plant out in autumn. Division in early spring or just before leaf-fall in the autumn.
Cultivation of Rubus setchuenensis:Slopes, roadsides, forest margins and thickets, often forming dense, impenetrable thickets on deforested slopes, at elevations of 500 - 3000 metres.
Medicinal use of the herb:None known
Known hazards of Rubus setchuenensis:None known
Plant information taken from the Plants For A Future.