Herb latin name: Tilia chinensis,Tilia chinensis Extract

Latin name: Tilia chinensis

Family: Tiliaceae (Linden Family)

Medicinal use of Tilia chinensis: A tea made from the flowers is antispasmodic, diaphoretic and sedative.

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Habitat of the herb: the herb: Woods in W. Szechwan, 2300 - 3000 metres.
Edible parts of Tilia chinensis: Young leaves - raw. A tea is made from the flowers. A very good chocolate substitute is made from a paste of the ground fruits and flowers. Trials on marketing the product failed because the paste decomposes readily.
Other uses of the herb: A fibre is obtained from the inner bark and used for making sandals, nets etc.
Propagation of Tilia chinensis: Seed - much of the seed produced in Britain is not viable, cut a few seedcases open to see if there is a seed inside. If possible, obtain fresh seed that is ripe but has not as yet developed a hard seed coat and sow it immediately in a cold frame. It may germinate in the following spring though it could take 18 months. Stored seed can be very slow to germinate. It has a hard seed coat, embryo dormancy and a hard coat on the pericarp. All these factors mean that the seed may take up to 8 years to germinate. One way of shortening this time is to stratify the seed for 5 months at high temperatures (10℃ at night, up to 30℃ by day) and then 5 months cold stratification. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Layering in spring just before the leaves unfurl. Takes 1 - 3 years. Suckers, when formed, can be removed with as much root as possible during the dormant season and replanted immediately.
Cultivation of the herb: Woods in W. Szechwan, 2300 - 3000 metres.
Known hazards of Tilia chinensis: None known

Herb latin name: Tilia chinensis,Tilia chinensis Extract

Latin name: Tilia chinensis

Family: Tiliaceae (Linden Family)

Medicinal use of Tilia chinensis: A tea made from the flowers is antispasmodic, diaphoretic and sedative.

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Habitat of the herb: the herb: Woods in W. Szechwan, 2300 - 3000 metres.
Edible parts of Tilia chinensis: Young leaves - raw. A tea is made from the flowers. A very good chocolate substitute is made from a paste of the ground fruits and flowers. Trials on marketing the product failed because the paste decomposes readily.
Other uses of the herb: A fibre is obtained from the inner bark and used for making sandals, nets etc.
Propagation of Tilia chinensis: Seed - much of the seed produced in Britain is not viable, cut a few seedcases open to see if there is a seed inside. If possible, obtain fresh seed that is ripe but has not as yet developed a hard seed coat and sow it immediately in a cold frame. It may germinate in the following spring though it could take 18 months. Stored seed can be very slow to germinate. It has a hard seed coat, embryo dormancy and a hard coat on the pericarp. All these factors mean that the seed may take up to 8 years to germinate. One way of shortening this time is to stratify the seed for 5 months at high temperatures (10℃ at night, up to 30℃ by day) and then 5 months cold stratification. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Layering in spring just before the leaves unfurl. Takes 1 - 3 years. Suckers, when formed, can be removed with as much root as possible during the dormant season and replanted immediately.
Cultivation of the herb: Woods in W. Szechwan, 2300 - 3000 metres.
Known hazards of Tilia chinensis: None known