Herb latin name: Schisandra rubriflora
Synonyms: Schisandra chinensis rubriflora, Schisandra grandiflora rubriflora
Edible parts of Schisandra rubriflora:Fruit - raw or cooked. Delicious. The fruit is about 6mm in diameter and is borne in a grape-like bunch about 12cm long.
Description of the plant:
Habitat of the herb:Forests and shrubberies to 3300 metres. in the Himalayas.
Propagation of Schisandra rubriflora: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:Forests and shrubberies to 3300 metres. in the Himalayas.
Medicinal use of Schisandra rubriflora:None known
Known hazards of Schisandra rubriflora:None known
Plant information taken from the Plants For A Future.