Rutaceae
Zanthoxylum piperitum
Zanthoxylum piperitum
Also known as Zanthoxylum ovalifoliolatum, Zanthoxylum piperitum var. inerme, Zanthoxylum piperitum var. hispidum, Zanthoxylum piperitum f. pubescens
Edibles & Herbs · Native Plants · Trees & Shrubs · Sansho · Japanese Pepper · Culinary Herb · Spice Shrub · Aromatic · Deciduous · Edible Leaves · Asian Cuisine · Spiny · Rutaceae
Zanthoxylum piperitum, commonly known as Japanese pepper or sansho, is a deciduous shrub prized for its aromatic, spicy leaves and berries used extensively in East Asian cuisine. It prefers well-drained soil in a partially shaded to full-sun position and benefits from shelter against harsh winds. Prune lightly after fruiting to maintain shape, and handle with care as the stems bear sharp spines.
Growing conditions
The details behind the basics
- Daily light
- 5 hours
- Watering
- Water deeply until moisture reaches the root zone; avoid standing water · Every 7-10 days; allow top inch of soil to dry between waterings
- Maintenance
- Moderate
- Soil
- loam
- Temperature
- -20°F to 90°F
- Cycle
- Perennial
- Propagation
- Seed
Hardiness
USDA 5a-10b
Form & growth
Mature size and habit
- Mature height
- 12 in – 3 ft
- Spread
- 18 in
- Spacing
- 72 in apart
- Growth rate
- Moderate
- Root depth
- Medium
- Flowers
- No
- Foliage
- Medium
Ecology & origin
Where it belongs and what it brings
- Native to
- East Himalaya, Japan, Korea
- Attracts
- Bees, Butterflies, Birds
Sources: trefle
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