I saw cultivation of and ate leaves of Japanese Pepper or sansho (Zanthoxylum piperitum) several times in Japan…these leaves had sprouted in my cellar (pot grown as two attempts at overwintering failed).. more later…
I saw cultivation of and ate leaves of Japanese Pepper or sansho (Zanthoxylum piperitum) several times in Japan…these leaves had sprouted in my cellar (pot grown as two attempts at overwintering failed).. more later…
Hello – I just came across this as I’m looking to see what culinary plants could be cultivated in Scotland in community and maybe in the future in semi-to fully commercial but sustainable settings. And sansho was one I thought might work. I’d love to know how these worked out and if you think the west coast Scottish climate might work for them. (I’m an artist and community developer, with a bug for food and foraging passed on from my dad).
Sorry I missed your message last year, but yes I think it would work with you!