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Geum japonicum is a perennial plant that can grow up to 0.60 metres tall.
It is harvested from the wild for local use as a food and medicine
N. America, E. Asia.
Woods and thickets in hills and low mountains all over Japan[
Easily grown in any moderately good garden soil that is well-drained[
]. Prefers a soil rich in organic matter[
Hybridizes freely with other members of this genus[
The plant is edible[
]. No further details are given.
The root is used as a poultice, applied externally to boils and ulcers[
The whole plant is diuretic and astringent[
]. It is cooked with other foods as an astringent in the treatment of coughs and haemoptysis[
Seed - sow spring or autumn in a cold frame[
]. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer'
Division in spring or autumn. This should be done every 3 - 4 years in order to maintain the vigour of the plant[
]. Very easy, larger clumps can be replanted direct into their permanent positions, though it is best to pot up smaller clumps and grow them on in a cold frame until they are rooting well. Plant them out in the spring.