Ixeris chinensis
| Ixeris chinensis | |
| Light: |   |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Ixeris chinensis
Propagation: Seed - we have no information on this species but suggest sowing the seed in a cold frame in spring and only just covering the seed. 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 can be tried in spring or autumn.
Cultivation: We have very little information on this species and do not know if it will be hardy in this country, though judging by its native range it should succeed outdoors in many parts of the country.
We suggest growing it in a sunny position and a well-drained soil.
The sub-species I. chinensis versicolor Kitam. is the form that is used for its edible leaves[1].
Range: E. Asia - Japan, Korea.
Habitat: Mountains in C. and S. Japan[2]. This report refers to the sub-species I. chinensis strigosa. (Lév.&Vant.)Ohwi.
Edibility: Young leaves - cooked[3]. An emergency food, it is only used when all else fails[1].
Root - cooked[3].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.
- ↑ Ohwi, Jisaburo. Flora of Japan. Smithsonian Institution, 1965.
- ↑ 3.0 3.1 Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.