Elsholtzia fruticosa
| Elsholtzia fruticosa | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 5 |
| Soil pH: | 5.6-8.4 |
| Height: | 5' |
| Blooms: | Late Summer-Early Fall |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Elsholtzia fruticosa (common name: ji gu chai)
Propagation: Seed - sow spring in a greenhouse or cold frame[1]. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts.
Division in spring.
Cultivation: Grows well on woodland margins[1].
This species is a sub-shrub, the woody stems often dying back to the base in severe winters[1].
Range: E. Asia - China, Nepal.
Habitat: Grasslands, open hills, valleys; 1200-3200 m. Gansu, Guangxi, Guizhou, Hubei, Sichuan, Xizang, Yunnan[2].
Edibility: The powdered seeds are used as a condiment for flavouring foodstuffs[3].
An edible oil is obtained from the seed[3].
Medicinal: One report says that the plant is used medicinally, but gives no more information[2].
The juice of the roots is used to relieve headaches[3].
Usage: The highly aromatic foliage is used in pot-pourri[1]. The powdered plant is used for incense[3].
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Also Known As: E. polystachya.
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