Tasmannia lanceolata ( Tasmanian Pepperberry ) is a fruiting evergreen plant that is native to the cold and temperate regions of south-eastern Australia. It produces small dark berries that deliver a sweet, peppery punch while also providing beautiful year-round foliage. Often used as a substitute for pepper the Tasmanian Pepperberry is among Australia’s most popular edible plants.
Suitable for Cold, Temperate and Sub-Tropical climates.
Other names for Tasmannia lanceolata include the Tasmanian Pepper, Mountain Pepper, Native Pepper, Pepperberry, and Pepperleaf. Natively, the plant can be found in Tasmania but also throughout Victoria and as far north as Barrington Tops, New South Wales (about 330km/205mi north of Sydney).
Tasmanian Pepperberry plants can be grown as an ornamental which does well in semi-shaded parts of the garden, is frost tolerant and provides an edible berry during, autumn, which is an unusual time of year. The leaves and bark can also be used in the kitchen where they produce a cinnamon-like flavour with a notable peppery bite. Dried leaves and berries also have strong anti-microbial properties which were used by indigenous Australians to help preserve foods from spoilage.
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Growth
Tasmannia lanceolata is a native, perennial plant that grows to a maximum height of 10 metres (33 feet) and 4 metres (14 feet) wide. These are extreme examples as more commonly they reach a maximum height of 5 metres (16 feet) and even less when cultivated at home or within containers. Tasmanian Pepperberry plants are often shaded in the wild and therefore do not tolerate a fully sunny position. A semi-shade position that avoids the hot afternoon sun is ideal.
They enjoy regular moisture without getting waterlogged and will wither quickly if the soil is left to dry out. Leaves are lanceolate to narrow-elliptic and reach up to 12cm (4.5 inches) long, are aromatic and have a pale colour underneath. The stems are red and during the fruiting season provide a great contrast of colours with the darker berries. Unfortunately, Tasmannia lanceolata is dioecious, meaning separate female and male plants are required to produce berries.
Leaves may be harvested all year round but are said to taste better between late summer and early spring while the plant isn’t in flower. If both a male and female plant is present, berries will be ready for harvest between March and May (throughout Autumn).
Note: Germination instructions can be found in the ‘Germination Instructions Tab’ below. Upon purchase you will receive these detailed instructions via email so that you have a permanent record.
FAMILY:
Winteraceae
CLIMATE:
Cold, Temperate, Sub-Tropical (protected from harsh sun)
TEMPERATURE RANGE:
-10°C to 30°C / 14 to 86°F
SOIL TYPE:
Well-draining.
LOCATION:
Part-Sun, Semi-Shade.
HEIGHT:
Up to 10 metres (33 feet) but usually no higher than 5 metres (16 feet)
WIDTH:
Up to 3 metres (10 feet)
pH:
5.5-7.0
GROWTH TYPE:
Evergreen.
WATER REQUIREMENTS:
Low-Medium.
POLLINATION:
Pollinated by Bees and Insects
MATURITY:
1-2 years.
GERMINATION RATES:
65-70%
GERMINATION TIME:
Warm/Cold Stratification –
Soak 12 hours, 4 weeks in fridge and then 4-6 weeks germination.
GERMINATION DIFFICULTY:
Medium to Hard. Cold stratification & patience required.
SEEDS PER GRAM:
Approximately 350
MEDICINAL QUALITIES:
Yes.
WEED POTENTIAL:
No.
EDIBLE:
Yes.
SEED STORAGE & VIABILITY:
Cold Storage at 4°C (Fridge) up to 5 years.
FACTS ABOUT TASMANNIA LANCEOLATA ( Tasmanian Pepperberry )
Flowers can be used fresh in salads, or as a peppery garnish for sweet and savoury dishes. The dried berries make a pungent native substitute for black pepper.
For more information regarding the Tasmanian Pepperberry and its use as a wild edible food source click here.
