Oshima Cherry (Prunus lannesiana)

At a glance

Lifecycle: Perennial (hardy)
Exposure: Full sun

Cultivation

Thrives in a well-drained moisture-retentive loamy soil. This name is used by Japanese botanists to cover a wide range of flowering garden cherries, many of which are believed to have derived from P. speciosa, P. serrulata spontanea or hybrids of the two. The form P. lannesiana affinis is a compact bushy plant with an upright habit, suitable for small gardens. The flowers have a delicious almond perfume. Most members of this genus are shallow-rooted and will produce suckers if the roots are damaged. Plants in this genus are notably susceptible to honey fungus.

Propagation

Seed - requires 2 - 3 months cold stratification and is best sown in a cold frame as soon as it is ripe. Prick out the seedlings into individual pots when they are large enough to handle. Grow them on in a greenhouse or cold frame for their first winter and plant them out in late spring or early summer of the following year. Cuttings of half-ripe wood with a heel, July/August in a frame. Softwood cuttings from strongly growing plants in spring to early summer in a frame. Layering in spring.

Edible uses

Fruit - raw or cooked. The fruit contains a single large seed. Flowers - preserved in salt and used in tea. Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes above on toxicity.

Medicinal uses

Although no specific mention has been seen for this species, all members of the genus contain amygdalin and prunasin, substances which break down in water to form hydrocyanic acid (cyanide or prussic acid). In small amounts this exceedingly poisonous compound stimulates respiration, improves digestion and gives a sense of well-being.

Material uses

A green dye can be obtained from the leaves. A dark grey to green dye can be obtained from the fruit.