Hovenia dulcis – Japanese Raisin Tree seeds

Additional Info

Tasting Japanese Raisin Tree Fruits – A Review

Cold stratifying seeds using the paper towel method:

Studies:

Hovenia dulcis – An Asian Traditional Herb

Description

This thing is ridiculous.  I mean, given that it doesn’t actually provide edible fruit but it’s the stalks that count, it’s just straight up weird.  And I like weird.

The peduncles are sweet, chewy, and raisin-like when dried or left to wrinkle on the tree. They can be eaten fresh or added to baking, muesli, or brewed into a mild alcoholic drink. Their sugar content can be as high as 25%.  Given our climate doesn’t give a lot of opportunity to actually grow the sugar we need, I’ll take what I can get.

Fun fact – in traditional Chinese medicine, the species is also used for its liver-supporting properties, particularly after alcohol consumption.  But, there are also some studies suggesting it actually works to speed up ethanol detox, talk about a permaculture support species.

The technical bits –

The tree typically grows 10–15 metres tall, with a rounded, spreading crown. It prefers full sun and fertile, moist but well-drained soil.  In ideal conditions, it can grow up to 2m/year.  Reasonably drought-tolerant once established, it’is hardy to around -20°C and requires some winter chill for consistent flowering and fruiting – generally satisfied in most temperate New Zealand regions.

While Japanese Raisin Tree is self-fertile, it may fruit more heavily when multiple individuals are planted. For seed-grown stock, plant at least 3 – 5 seedlings to allow for natural variation and increased productivity.

Germination and Cold Stratification:

Scarify seeds.  After that, seed requires 2–3 months of cold, moist stratification at 1 – 5°C. Then, sow in warm conditions (20 – 25°C). Germination can be slow and irregular – allow up to 8 weeks.

Outdoor Stratification Tip:

Sow seeds in autumn and place them in a shaded, rodent-proof location outdoors. Natural winter conditions will stratify the seed, with germination beginning in spring as temperatures rise.