Prunus lannesiana
| Prunus lannesiana | |
| Light: |   |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Open Woods Forest | |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Prunus lannesiana (common name: oshima 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].
This name is used by Japanese botanists to cover a wide range of flowering garden cherries, many of which are believed to have derived from P. speciosa, P. serrulata spontanea or hybrids of the two[1].
The form P. lannesiana affinis is a compact bushy plant with an upright habit, suitable for small gardens[5].
The flowers have a delicious almond perfume[5].
Most members of this genus are shallow-rooted and will produce suckers if the roots are damaged[6].
Plants in this genus are notably susceptible to honey fungus[1].
Range: E. Asia.
Habitat: Not known in a truly wild situation[1]
Edibility: Fruit - raw or cooked[7]. The fruit contains a single large seed.
Flowers - preserved in salt and used in tea[7].
Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes above on toxicity.
Medicinal: 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[6].
Usage: A green dye can be obtained from the leaves[8].
A dark grey to green dye can be obtained from the fruit[8].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
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 Bean, William. Trees and Shrubs Hardy in Great Britain. Murray, 1981.
- ↑ Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 5.0 5.1 Genders, Roy. Scented Flora of the World. Robert Hale, 1994.
- ↑ 6.0 6.1 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ 7.0 7.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ 8.0 8.1 Grae, Ida. Nature's Colors. MacMillan Publishing, 1974.