natural herbs
Rubus trifidus
Herb latin name: Rubus trifidus
Synonyms: Rubus hydrastifolius
Family: Rosaceae (Rose Family)
Edible parts of Rubus trifidus:
Fruit - raw or cooked. A grateful taste.Description of the plant:
Plant:
EvergreenShrub
Height:
2 m(6 1/2 foot)
Flowering:
MayHabitat of the herb:
By the shore in the warmer areas of C. Japan.Other uses of Rubus trifidus:
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 trifidus:
By the shore in the warmer areas of C. Japan.Medicinal use of the herb:
None knownKnown hazards of Rubus trifidus:
None knownPlant information taken from the Plants For A Future.