Herb latin name: Schisandra grandiflora


Synonyms: Kadsura grandiflora


Family: Schisandraceae



Edible parts of Schisandra grandiflora:

Fruit - raw or cooked. A pleasantly acid flavour, they make a nice dessert fruit. The fruit is about 6mm in diameter and is borne in a grape-like bunch about 12cm long.

Description of the plant:



Plant:
Deciduous
Climber

Height:
6 m
(20 feet)

Flowering:
April
to May

Habitat of the herb:

Mixed forests and shrubberies at elevations of 1700 - 3300 metres in the Himalayas.

Propagation of Schisandra grandiflora:

Seed - best sown in the autumn in a cold frame. Pre-soak stored seed for 12 hours in warm water and sow in a greenhouse in the spring. Germination can be slow and erratic. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in light shade in the greenhouse for their first 2 years. Plant them out into their permanent positions in early summer. Cuttings of half-ripe wood, 5 - 8cm with a heel, August in a frame. Overwinter in the greenhouse and plant out in late spring. Good percentage. Layering of long shoots in the autumn.

Cultivation of the herb:

Mixed forests and shrubberies at elevations of 1700 - 3300 metres in the Himalayas.

Medicinal use of Schisandra grandiflora:

None known

Known hazards of Schisandra grandiflora:

None known

Plant information taken from the Plants For A Future.