Prunus sibirica
| Prunus sibirica | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 5 |
| Soil pH: | 5.6-8.4 |
| Height: | 10' |
| Blooms: | Early Spring |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
 | |
Prunus sibirica (common name: siberian apricot)
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, growing well on limestone[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 species is reputed to be hardy to about -50°c and as such is of potential use for conferring greater cold tolerance in breeding programmes with the closely related apricot, P. armeniaca.
Most members of this genus are shallow-rooted and will produce suckers if the roots are damaged[5].
Plants in this genus are notably susceptible to honey fungus[1].
Range: E. Asia - China, Korea, Mongolia and eastern Siberia.
Habitat: Dry sunny slopes amongst shrubs[6]. Forests, thickets, hill grasslands, river valleys and dry sunny slopes at elevations of 400 - 2500 metres[7].
Edibility: Fruit - raw or cooked[8][9]. A good size, it is about 25mm x 25mm and contains one large seed[1]. Sour and scarcely edible[3][7]. The fruit is occasionally eaten.
Seed - raw or cooked. A bitter taste[3], they are normally used as an almond flavouring[6][9]. Do not eat the seed if it is too bitter - see the notes above on toxicity.
An edible oil is obtained from the seed[10] - it is used as an almond flavouring[6]. The oil resembles olive oil[10].
Medicinal: The seed is analgesic, antiasthmatic, antiseptic, antitussive and emollient[11]. It is used in the treatment of coughs, asthma, acute or chronic bronchitis and constipation[11].
The seed contains 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 potential rootstock for apricots[2].
A green dye can be obtained from the leaves[12].
A dark grey to green dye can be obtained from the fruit[12].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Seed Ripens: Mid Summer-Late Summer
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
Also Known As: Armeniaca sibirica.
Links
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 2.0 2.1 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.
- ↑ Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 5.0 5.1 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ 6.0 6.1 6.2 Komarov, Vladimir. Flora of the USSR. Gantner Verlag, 1968.
- ↑ 7.0 7.1 Flora of China. 1994.
- ↑ Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ 9.0 9.1 Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ 10.0 10.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ 11.0 11.1 Yeung, Him-Che. Handbook of Chinese Herbs and Formulas. Institute of Chinese Medicine, 1985.
- ↑ 12.0 12.1 Grae, Ida. Nature's Colors. MacMillan Publishing, 1974.