Source: Wikimedia Commons
Japanese Pepper
IntermediateJapanese pepper
Familiar deciduous shrub from Japanese cuisine. Small leaves and branch thorns create delicate bonsai character. Early summer flowers and red autumn berries. Unique fragrance.
Difficulté
Intermediate
Température
-5〜35℃
Durée de vie
30-50 years
Taille
10-40cm (bonsai size)
Régime alimentaire
Fertilizer (regular)
À propos
Zanthoxylum piperitum, commonly known as Japanese pepper or Sansho, is a deciduous aromatic shrub in the family Rutaceae, native to Japan, China, and the Korean Peninsula. It is an indispensable culinary herb in Japanese cuisine — the young leaves ('kinome'), flowers, and berry husks are all used as seasoning, most famously sprinkled over grilled eel. Both male and female plants exist (dioecious), and the female produces red berries in autumn that split to reveal black seeds. In bonsai, it is valued as an unusual aromatic fruiting specimen with delicate pinnate leaves and decorative red berries. Care requires attention to sharp thorns on branches during handling.
Source: Wikipedia (CC BY-SA 4.0)
Informations de base
Origine
Japan, China, and the Korean Peninsula
Durée de vie
30-50 years
Taille
10-40cm (bonsai size)
Température
-5〜35℃
Régime alimentaire
Fertilizer (regular)
Guide d'entretien
Placement
Partial shade is ideal. Avoid strong direct sunlight
Watering
Loves water. Very sensitive to drying, never let dry
Styling
Natural form utilizing thorns. Avoid heavy pruning
Notes
Watch for swallowtail larvae. Can devour all leaves
IntermediateFruit bearingFragrantWild plant
FAQ Japanese Pepper
QQuelle est la difficulté de garder Japanese Pepper ?
A
Intermediate. C'est une espèce de niveau intermédiaire. Une certaine expérience préalable et des connaissances en gestion environnementale sont recommandées.
QQuelle est la température idéale pour Japanese Pepper ?
A
La température idéale pour Japanese Pepper est -5〜35℃. Évitez les changements brusques de température et maintenez un environnement stable.
QQuelle est la durée de vie de Japanese Pepper ?
A
Q&R sur Japanese Pepper
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