Prunus capsica

Notes

Cultivation

We have very little information on this species and do not know how hardy it will be in Britain, though judging by its native range it should succeed outdoors in most parts of this country. This species is possibly no more than a cultivated form of P. cerasifera divaricata^[4]. The following notes are based on the general needs of the genus. Thrives in a well-drained moisture-retentive loamy soil^[5][6]. Prefers some lime in the soil but is likely to become chlorotic if too much lime is present^[7]. Succeeds in sun or partial shade though it fruits better in a sunny position^[5][6]. Most members of this genus are shallow-rooted and will produce suckers if the roots are damaged^[2]. Plants in this genus are notably susceptible to honey fungus^[6].

Propagation

Seed - requires 2 - 3 months cold stratification and is best sown in a cold frame as soon as it is ripe^[6]. Sow stored seed in a cold frame as early in the year as possible^[6]. Protect the seed from mice etc. The seed can be rather slow, sometimes taking 18 months to germinate^[8]. 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^[5][6]. Softwood cuttings from strongly growing plants in spring to early summer in a frame^[6]. Layering in spring.

Range

W. Asia - N. Iran.

Habitat

Not known in a truly wild situation^[4].

Known hazards

Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus produce hydrogen cyanide, a poison that gives almonds their characteristic flavour. This toxin is found mainly in the leaves and seed and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit should not be eaten. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.

Edible uses

Fruit - raw or cooked^[1]. The fruit contains a single large seed. Seed - raw or cooked. Do not eat the seed if it is too bitter - see the notes above on toxicity.

Material uses

A green dye can be obtained from the leaves^[3]. A dark grey to green dye can be obtained from the fruit^[3].

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^[2].