Herb latin name: Schisandra repanda

Synonyms: Schisandra nigra

Family: Schisandraceae

Edible parts of Schisandra repanda:

Fruit - raw or cooked. Used in preserves or to make a tea.

Description of the plant:


6 m
(20 feet)

May to

Habitat of the herb:

Woods all over Japan.

Propagation of Schisandra repanda:

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:

Woods all over Japan.

Medicinal use of Schisandra repanda:

None known

Known hazards of Schisandra repanda:

None known

Plant information taken from the Plants For A Future.