Herb latin name: Ulmus laciniata

Family: Ulmaceae (Elm Family)

Edible parts of Ulmus laciniata:

Leaves - raw or cooked. Inner bark - cooked. It can be dried, ground into a powder and used as a thickening in soups or added to cereal flours when making bread etc.

Description of the plant:


10 m
(33 feet)

to May

Habitat of the herb:

Temperate forests all over Japan.

Propagation of Ulmus laciniata:

Seed - if sown in a cold frame as soon as it is ripe, it usually germinates within a few days. Stored seed does not germinate so well and should be sown in early spring. The seed can also be harvested "green" (when it has fully developed but before it dries on the tree) and sown immediately in a cold frame. It should germinate very quickly and will produce a larger plant by the end of the growing season. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Plants should not be allowed to grow for more than two years in a nursery bed since they form a tap root and will then move badly. Layering of suckers or coppiced shoots.

Cultivation of the herb:

Temperate forests all over Japan.

Medicinal use of Ulmus laciniata:

None known

Known hazards of Ulmus laciniata:

None known

Plant information taken from the Plants For A Future.