How do you care for the Japanese pepper shaker?

El japanese pepper shaker It is a beautiful deciduous shrub that, due to its size, can be had both in gardens of all kinds and in a pot. In fact, there are those who even work it as bonsai. As it does not need much care and is also resistant to cold, having it with you is a wonderful experience 🙂.

So if you'd like to know what it takes to be okay, we invite you to continue reading.

Origin and characteristics

Our protagonist is a plant native to the province of Scezchwan, in China. Its scientific name is Zanthoxylum piperitum, although it is known more as Japanese pepper, Sichuan pepper or sansho. It reaches a height of 3-4 meters, with a rounded crown composed of pinnate leaves which have an odd number of oval and opposite leaflets.

The flowers are greenish-yellow, small and aromatic, with a fruity odor. The fruit is small, round and pink or reddish in color, edible; its flavor is spicy.

What are their cares?

If you finally get a copy, we recommend that you provide the following care:

• Location: outside, in full sun.
• Earth:
  • Garden: slightly acidic, with good drainage.
  • Pot: use substrate for acidic plants (you can get it here). In the case of wanting to work it as bonsai, mix 70% of akadama with 30% of kiryuzuna.
• Irrigation: 2-3 times a week in summer (up to 5 if it is bonsai) and a little less the rest of the year.
• Subscriber: from spring to summer with organic fertilizers (guano, herbivorous animal manure) in powder if it is in the garden or liquid if it is in a pot.
• Pruning: at the end of winter the branches that intersect and those that are diseased, dry or weak must be pruned.
• Planting or transplanting time: in spring, when the risk of frost has passed.
• Multiplication: by seeds in autumn, and by root cuttings at the end of winter.
• Rusticity: withstands cold and frosts down to -12ºC.

Enjoy your Japanese pepper shaker.