Swertia japonica
| Swertia japonica | |
| Light: |  |
| Moisture: |   |
| Soil pH: | 5.6-8.4 |
| Height: | 1' |
| Open Woods Forest | |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Swertia japonica
Propagation: Seed - sow spring in temperatures not exceeding 10°c in a humus-rich medium[1]. When they are large enough to handle, prick the seedlings out into individual pots and plant them Tu in early summer.
Cultivation: We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in many parts of this country. The plant is monocarpic, living for one to three years before flowering and dying after it flowers[2]. It is cultivated as a medicinal herb in China[3].It requires a symbiotic relationship with soil bacteria[4]. The following notes are based on the general needs of the genus.
Succeeds in a moist humus-rich soil in damp light woodlands, streamsides or the bog garden[1]. Grows best in areas with cool summers[1].
Range: E. Asia - Japan.
Habitat: Sunny slopes and thickets in lowland and hills all over Japan[2].
Edibility: The leaves might be edible cooked as a potherb[5].
Medicinal: The whole plant is bitter and stomachic[4]. It is used in the treatment of digestive disorders.
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 1.2 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 2.0 2.1 Ohwi, Jisaburo. Flora of Japan. Smithsonian Institution, 1965.
- ↑ Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ 4.0 4.1 Kariyone, Tatsuo. Atlas of Medicinal Plants.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.