Mountain Pepper (Drimys lanceolata)
At a glance
- Lifecycle
- Perennial (hardy)
- Exposure
- Partial shade
- Frost limit
- −12.2 °C
Cultivation
Requires a light lime-free soil in semi-shade. A fairly hardy species, surviving very cold winters in various parts of the country so long as it is in a suitable position. All parts of the plant are very aromatic and pungent. Plants in this genus are notably resistant to honey fungus. Plants are usually dioecious though monoecious and hermaphrodite forms are known. Male and female plants must usually be grown if seed is required.
Propagation
Seed - best sown as soon as it is ripe in the autumn in a greenhouse. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Cuttings of half-ripe wood, 10 - 15 cm with a heel, July/August in a frame. Approximately 60% take. Layering in March/April. Takes 12 months. Cuttings of mature wood of the current year's growth with a heel of older wood, November in a cold frame.
Edible uses
The fruit and seed are used as a pepper and allspice substitute, whilst another says that they taste somewhat like cinnamon.
Medicinal uses
Antiscorbutic, stomachic.
Material uses
This species makes an excellent windbreak in woodland, it is widely grown as a hedge in mild temperate regions. Wood - soft, only moderate strength.
Habitat
Moist places in mountain forests and also in alpine zones to 1500 metres.
Native range
Australia - New South Wales, Tasmania and Victoria.