FIVE-FLAVOR BERRY Seeds | Schisandra chinensis

STEP 1 - Soak seeds in spring water for 24 hours.

STEP 2 - Seeds require 4 weeks of cold stratification. Place the seeds into a plastic zip-lock bag with a small amount of Seed Raising Mix and store in the fridge.

STEP 3 - Seeds require oscillating temperatures for germination to occur. After 4 weeks, sow each seed about 5mm deep into seed pots filled with Seed Raising Mix. Moisten and then move into part Sun position. 

STEP 4 - The soil should be kept humid for the seeds to soak up with water. Seeds should start to germinate in 3-4 weeks.

STEP 5 - Once sprouted, move tray to sunny position. 

STEP 6 - Transplant seedlings when 10-15cm in height. Provide a trellis for the vine to grow upon.

Schisandra is native to China. Major cultivation of Schisandra is located in Korea and China. The production however declined continuously due to the increased deforestation in Asia. Schisandra can be integrated in agroforestry farming systems as it climbs up trees to get better light conditions. On a large-scale production Schisandra plants are grown similar to grape vines and are tied up on stakes in vertical columns. Therefore, cultivation requirements are thought to be similar to those of grapes.

Prefers a rich well-drained moisture retentive soil. Prefers a slightly acid soil but tolerates some alkalinity if plenty of organic matter is added to the soil. Requires some protection from intense Australian sunlight. Plants succeed in quite deep shade and are suitable for south-facing walls. Plants are intolerant of drought.
The fully dormant plant is hardy to about -17°C, though the young growth in Spring can be damaged by late frosts. Plants climb by twining around supports. Any pruning is best carried out in the Spring. The flowers are sweetly scented. The leaves are also aromatic.

A dioecious species - both male and female forms must be grown if fruit and seed are required. A cultivar has been developed, called 'Eastern Prince' that is self fertile and very productive.

Five-Flavor Berry is commonly used in Chinese herbalism, where it is considered to be one of the 50 fundamental herbs. It is an excellent tonic and restorative, helping in stressful times and increasing ‘zest for life’. It is considered to be a substitute for Ginseng and is said to be a tonic for both male and female sex organs.

The fruit is antitussive, aphrodisiac, hepatic, astringent, cardiotonic, cholagogue, expectorant, hypotensive, lenitive, nervine, pectoral, sedative, stimulant and tonic. Low doses of the fruit are said to stimulate the central nervous system whilst large doses depress it. The fruit also regulates the cardiovascular system.

It is taken internally in the treatment of dry coughs, asthma, night sweats, urinary disorders, involuntary ejaculation, chronic diarrhoea, palpitations, insomnia, poor memory, hyperacidity, hepatitis and diabetes.

Externally, it is used to treat irritating and allergic skin conditions. The fruit is harvested after the first frosts and sun-dried for later use.

The fruit contains Lignans. These have a pronounced protective action on the Liver. In one clinical trial there was a 76% success rate in treating patients with Hepatitis, no side effects were noticed.

The seed is used in the treatment of Cancer. The plant is antirheumatic. A mucilaginous decoction obtained from the branches is useful in the treatment of coughs, dysentery and gonorrhoea.

To make Five-Flavor Berry tea at home, simmer 1 tablespoon of the dried berries in 1 cup of spring water in a small saucepan for 15 minutes. This will yield a much more medicinal and flavorful cup of tea than simply pouring boiled water over the dried berries.

The fruit can be eaten raw or cooked. Usually dried and used on long journeys, it is very sustaining. Rich in sugars, it has a sweet and sour flavour. In Russia, a paste made from the fruit is mixed with Kiwi Berry in order to counteract the insufficient acidity of that species. The fruit is about 6mm in diameter and is borne in a grape-like bunch about 10cm long. Young leaves can also be cooked and used as a vegetable.

A viscid mucoid material is obtained from the fruit and the branches, it is used for paper and as a hair dressing.The dried wood is charmingly fragrant.