Prunus japonica
| Prunus japonica | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 4 |
| Soil pH: | 5.6-8.4 |
| Evergreen | |
| Height: | 5' |
| Width: | 5' |
| Blooms: | Late Spring |
| Open Woods Forest | |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Prunus japonica (common name: korean cherry)
Propagation: Seed - requires 2 - 3 months cold stratification and is best sown in a cold frame as soon as it is ripe[1]. Sow stored seed in a cold frame as early in the year as possible[1]. Protect the seed from mice etc. The seed can be rather slow, sometimes taking 18 months to germinate[2]. Prick out the seedlings into individual pots when they are large enough to handle. Grow them on in a greenhouse or cold frame for their first winter and plant them out in late spring or early summer of the following year.
Cuttings of half-ripe wood with a heel, July/August in a frame[3][1].
Softwood cuttings from strongly growing plants in spring to early summer in a frame[1].
Layering in spring.
Cultivation: Thrives in a well-drained moisture-retentive loamy soil[3][1]. Prefers some lime in the soil but is likely to become chlorotic if too much lime is present[4]. Succeeds in sun or partial shade though it fruits better in a sunny position[3][1].
Plants are hardy to at least -15°c[5].
A very ornamental plant[4], but it is subject to die-back[3]. Plants in this genus are notably susceptible to honey fungus[1].
The Korean cherry is sometimes cultivated for its edible fruit, there is at least one named variety[6]. The sub-species P. japonica nakai. (Lév.)Rehd., which comes from Manchuria, has larger plum-like fruits up to 50mm in diameter[1].
This species is closely related to P. glandulosa[3][7].
Most members of this genus are shallow-rooted and will produce suckers if the roots are damaged[5].
Range: E. Asia - China, Japan, Korea, Manchuria.
Habitat: Woodlands[5] in mountain valleys[8]. Forest on mountain slopes, thickets and sunny mountain slopes at elevations of 100 - 200 metres[9].
Edibility: Fruit - raw or cooked. A sweet agreeable flavour, they make a good pie[6]. Cherry-like, a harsh sour taste[8]. A reasonable size, about 14mm in diameter with one large seed[1].
Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes above on toxicity.
Medicinal: The kernels are aperient, carminative, demulcent, deobstruent, diuretic, hypotensive, laxative, lenitive and ophthalmic[10][11][8][12][5]. They are taken internally in the treatment of dry constipation, oedema and insomnia following a trauma[5].
The root is used in the treatment of constipation, children's fever, pinworms and teeth ailments[12].
Although no specific mention has been seen for this species, all members of the genus contain amygdalin and prunasin, substances which break down in water to form hydrocyanic acid (cyanide or prussic acid). In small amounts this exceedingly poisonous compound stimulates respiration, improves digestion and gives a sense of well-being[5].
Usage: A green dye can be obtained from the leaves[13].
A dark grey to green dye can be obtained from the fruit[13].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Seed Ripens: Mid Summer-Early Fall
Flower Type: Hermaphrodite
Known Hazards: Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus produce hydrogen cyanide, a poison that gives almonds their characteristic flavour. This toxin is found mainly in the leaves and
Links
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Dirr, Michael and Charles Heuser. The Reference Manual of Woody Plant Propagation. Athens Ga. Varsity Press, 1987.
- ↑ 3.0 3.1 3.2 3.3 3.4 Bean, William. Trees and Shrubs Hardy in Great Britain. Murray, 1981.
- ↑ 4.0 4.1 Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 5.0 5.1 5.2 5.3 5.4 5.5 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ 6.0 6.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ Ohwi, Jisaburo. Flora of Japan. Smithsonian Institution, 1965.
- ↑ 8.0 8.1 8.2 Stuart, George. Chinese Materia Medica. Taipei Southern Materials Centre.
- ↑ Flora of China. 1994.
- ↑ Revolutionary Health Committee of Hunan Province. A Barefoot Doctors Manual. Running Press.
- ↑ Yeung, Him-Che. Handbook of Chinese Herbs and Formulas. Institute of Chinese Medicine, 1985.
- ↑ 12.0 12.1 Duke, James and Edward Ayensu. Medicinal Plants of China. Reference Publications, 1985.
- ↑ 13.0 13.1 Grae, Ida. Nature's Colors. MacMillan Publishing, 1974.