natural herbs
Willow-Leaved Pear
Pyrus salicifolia
Herb: Willow-Leaved Pear
Latin name: Pyrus salicifolia
Family: Rosaceae (Rose Family)
Edible parts of Willow-Leaved Pear:
Fruit - raw or cooked. The fruit is about 2 - 3cm long. Harsh and of no value. The fruit is nice when it has been bletted.Description of the plant:
Plant:
DeciduousTree
Height:
7.5 m(25 feet)
Flowering:
AprilHabitat of the herb:
Dry stony sites, forest edges etc.Other uses of Willow-Leaved Pear:
Plants have extensive root systems and can be used for binding sands.Propagation of the herb:
Seed - best sown in a cold frame as soon as it is ripe in the autumn, it will then usually germinate in mid to late winter. Stored seed requires 8 - 10 weeks cold stratification at 1°C and should be sown as early in the year as possible. Temperatures over 15 - 20°C induce a secondary dormancy in the seed. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in light shade in a cold frame or greenhouse for their first year. Plant them out in late spring or early summer of the following year.Cultivation of Willow-Leaved Pear:
Dry stony sites, forest edges etc.Medicinal use of the herb:
None knownKnown hazards of Pyrus salicifolia:
None knownPlant information taken from the Plants For A Future.