Rhagodia spinescens
| Rhagodia spinescens | |
| Light: |  |
| Moisture: |  |
| Hardiness: | 9 |
| Soil pH: | 5.6-8.4 |
| Evergreen | |
| Height: | 2' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
 | |
Rhagodia spinescens
Propagation: Seed - sow spring in a greenhouse and only just cover the seed. Germination should take place within a week, prick out the seedlings into individual pots when they are large enough to handle and plant them out after the last expected frosts.
Cultivation: We have very little information on this species and do not know if it will be hardy in Britain. It tolerates temperatures down to about -7°c in Australian gardens[1], though this cannot be translated directly to British gardens due to our cooler summers and longer colder and wetter winters. This species is unlikely to be hardy anywhere other than the mildest parts of the country[K].
Requires a sunny position and a well-drained soil.
Range: Australia - South Australia.
Edibility: Young leaves - cooked. A salty flavour[2].
Fruit - raw. Sweet and palatable[2].
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
In Leaf: Evergreen
Links
References
- ↑ Wrigley, John and Murray Fagg. Australian Native Plants. Collins, 1988.
- ↑ 2.0 2.1 Cribb, Alan and Joan Cribb. Wild Food in Australia. Fontana, 1976.