Herb latin name: Schisandra henryi
Edible parts of Schisandra henryi:Fruit - raw or cooked.
Description of the plant:
Habitat of the herb:Thickets, in rich forests and woodland. Forests, ravines, slopes and thickets at elevations of 500 - 2500 metres.
Propagation of Schisandra henryi: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:Thickets, in rich forests and woodland. Forests, ravines, slopes and thickets at elevations of 500 - 2500 metres.
Medicinal use of Schisandra henryi:None known
Known hazards of Schisandra henryi:None known
Plant information taken from the Plants For A Future.