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Botanical name: Tasmannia lanceolata
Common name: Tasmanian Pepperberry / Mountain Pepper
Sex: Female – berry producing
Life cycle: Evergreen
Size: H 2–5m x W 1.5–3m (can grow larger in ideal conditions)
Position: Part shade to filtered sun; protected from hot, drying conditions
Soil preference: Moist, fertile, well-drained soil
Size supplied: 125mm
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A beautiful and useful Australian native, Tasmannia lanceolata also known as Tasmanian Pepperberry or Mountain Pepper, it is valued for its attractive foliage as well as its distinctive culinary leaves and berries.
This listing is for a FEMALE plant. Female plants produce the characteristic pepperberries following successful pollination. The berries ripen to a deep maroon-purple to glossy black and have an intensely aromatic, spicy flavour that has made Tasmanian Pepperberry a highly regarded Australian native food.
Both the leaves and berries can be used as a native pepper-style seasoning. The aromatic leaves can be harvested throughout the year and used fresh or dried, while the ripe berries can be dried, frozen or used in a variety of sweet and savoury dishes.
Tasmannia lanceolata naturally grows as an upright shrub or small tree with attractive narrow, glossy green leaves and reddish young stems. Small cream to white flowers are produced in spring, followed on successfully pollinated female plants by clusters of dark berries.
For best growth, plant in a cool position with moist, well-drained soil and protection from hot sun and drying winds. It is particularly well suited to Tasmanian gardens, where it can be grown as an attractive native feature plant, incorporated into an edible garden or planted as part of a productive native food garden.
Please note: Tasmannia lanceolata has separate male and female plants. Female plants are required for pepperberry production and should be grown with a male plant nearby to provide pollen and support reliable fruit set.