Styphelia viridis
| Styphelia viridis | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 9 |
| Soil pH: | 5.6-8.4 |
| Evergreen | |
| Height: | 4' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Styphelia viridis
Propagation: Seed - probably best sown as soon as it is ripe in a greenhouse. The seed can be very slow to germinate. Prick out the seedlings into individual pots as soon as they are large enough to handle and grow them on in the greenhouse for at least their first winter, planting them out in early summer.
Cuttings can be taken though it is usually hard to find sufficient material[1].
Cultivation: Requires a peaty sandy soil and very careful watering[2]. Succeeds in poor soils[3].
Plants are only likely to succeed outdoors in the mildest parts of the country[4].
Range: Australia - New South Wales, Queensland.
Habitat: Sandy soils in coastal and mountain heathlands[3][4].
Edibility: Fruit - raw or cooked. A pleasant sweetish flesh[5][3]. The fruit is about 8 - 10mm long[3].
Soil: Can grow in light and medium soils.
Flower Type: Hermaphrodite
Links
References
- ↑ Bird, Alfred. Focus on Plants Volume 5. Thompson and Morgan, 1991.
- ↑ Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 3.0 3.1 3.2 3.3 Low, Tim. Wild Food Plants of Australia. Angus and Robertson, 1989.
- ↑ 4.0 4.1 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Cribb, Alan and Joan Cribb. Wild Food in Australia. Fontana, 1976.