Vitis cinerea
| Vitis cinerea | |
| Light: |   |
| Moisture: |   |
| Hardiness: | 5 |
| Soil pH: | 5.6-8.4 |
| Blooms: | Early Summer-Mid Summer |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Vitis cinerea (common name: sweet winter grape)
Propagation: Seed - best sown in a cold frame as soon as it is ripe[K]. Six weeks cold stratification improves the germination rate, and so stored seed is best sown in a cold frame as soon as it is obtained. Germination should take place in the first spring, but sometimes takes another 12 months. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a cold frame for their first winter. Plant out in early summer.
Cuttings of mature wood of the current seasons growth, December/January in a frame. These cuttings can be of wood 15 - 30cm long or they can be of short sections of the stem about 5cm long with just one bud at the top of the section. In this case a thin, narrow strip of the bark about 3cm long is removed from the bottom half of the side of the stem. This will encourage callusing and the formation of roots. Due to the size of these cuttings they need to be kept in a more protected environment than the longer cuttings.
Layering.
Cultivation: Prefers a deep rich moist well-drained moderately fertile loam[1][2]. Grows best in a calcareous soil[2]. Succeeds in sun or partial shade though a warm sunny position is required for the fruit to ripen[2].
The young growth in spring can be damaged by late frosts.
Plants climb by means of tendrils[3].
Any pruning should be carried out in winter when the plants are dormant otherwise they bleed profusely[3][2].
Plants in this genus are notably susceptible to honey fungus[2].
Range: Central and Eastern N. America - Illinois to Nebraska, Kansas, Louisiana and Texas.
Habitat: Rich low thickets, bottoms and banks of streams[4]. Grows up trees in forests[5].
Edibility: Fruit - raw or dried for winter use[6][7][8]. A sweet flavour[4]. It can also be used in pies, jellies etc[9]. The fruit is about 4 - 6mm in diameter[2] and is produced in fairly large bunches[10].
Leaves - cooked[11]. Young leaves are wrapped around other foods and then baked, they impart a pleasant flavour.
Young tendrils - raw or cooked[11].
The sap is made into a tasty beverage[7][9].
Usage: A yellow dye is obtained from the fresh or dried leaves.
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Seed Ripens: Early Fall-Mid Fall
Flower Type: Hermaphrodite
Links
References
- ↑ Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 3.0 3.1 Thomas, Graham. Ornamental Shrubs, Climbers and Bamboos. Murray, 1992.
- ↑ 4.0 4.1 Lyndon, Merritt. Gray's Manual of Botany. American Book Co, 1950.
- ↑ Bean, William. Trees and Shrubs Hardy in Great Britain. Murray, 1981.
- ↑ Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
- ↑ 7.0 7.1 Yanovsky, Elias. Food Plants of the North American Indians Publication 237. US Department of Agriculture.
- ↑ Moerman, Daniel. Native American Ethnobotany. Timber Press, 1998.
- ↑ 9.0 9.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ Britton, Nathaniel and Addison Brown. An Illustrated Flora of the Northern United States and Canada. Dover Publications, 1970.
- ↑ 11.0 11.1 McPherson, Alan and Sue McPherson. Wild Food Plants of Indiana. Indiana University Press, 1977.