Pepper Tree, Japanese

This winter-hardy shrub (also in our climate) is native to East Asia, particularly in mountainous regions, often on the sunny side of a forest edge. Its leaves are pinnate and deciduous in winter. Cover the soil with mulch to maintain a moist base; the soil must be well-draining. In Asian cuisine, it is primarily a "heater." The young leaves are dried and crumbled, but the strikingly hot taste is best when fresh! Furthermore, the dried fruit peels are pounded in a mortar and are also very hot. In other cultures, the seeds are also used. Grow at least 3 plants or give a couple to your neighbors... as the plants are dioecious, you need a male and a female plant. The plant has thorns that later grow into decorative knobs on the bark! Finally: the plant can be successfully cultivated into a decorative bonsai!

Names:
Latin: Zanthoxylum piperitum
Dutch: Peperboom, Japanse
Also known as: Sichuan Pepper, Sansho
English: Japanese Pepper, Anise Pepper