Mazus stachydifolius
| Mazus stachydifolius | |
| Light: |  |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Height: | 1' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Mazus stachydifolius (common name: dan dao zi cai)
Propagation: Seed - we have no information on this species but suggest sowing the seed in a cold frame in the spring. 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: We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it could succeed outdoors at least in the milder parts of this country. The following notes are based on the general needs of the genus.
Succeeds in any moderately fertile well-drained but moisture-retentive loamy soil in a sunny position[1].
Range: E. Asia - China, Korea.
Habitat: Trail sides, grassland, wet places at edge of forests; below 1500 metres[2].
Edibility: One report says that the young leaves might be edible when cooked[3].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Links
References
- ↑ Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Flora of China. 1994.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.