Sichuan Pepper

[oxbowfarm]

I'm very interested in growing this (Zanthoxylum simulans), if I can find a source for seed or plants. It seems like a great option for homestead food production, in diversifying the culinary flavors I can produce in my cold climate. I've seen YT videos of people growing this in Austria and Ireland, so I am hopeful it can survive our winters here in NY. Supposedly it is already naturalized in King County on Long Island, though we are a long ways climatically from Long Island.

I'm also curious about how Sichuan pepper's flavor differs from our native Prickly Ash, Zanthoxylum americanum. If the flavor is essentially the same, then maybe it would make as much sense to grow the native.

I'm fond of Chilicult's YT channel, and here's his video on Sichuan Pepper.

[andyb]

I've got some. PM on the way.

[oxbowfarm]

Very grateful for the seed from andyb. I checked my trusty "Refernce Manual of Woody Plant Propagation- Dirr & Heuser" and it stated that Dirr had successfully germinated Z. simulans with a three month cold stratification. So I've popped them in the fridge with some damp blotting paper to chill out. Incidentally, the bood said that Z. americanum typically needs scarification and then a subsequent 4 mo. cold stratification.

[blueadzuki]

I recently picked up a packet of the Japanese Sansho pepper (Z. piperitum) at one of my spice stores. Not a lot of seed in it (since the seed offers no flavor, it tends to be removed when possible), and I have no idea if it has been irradiated, but as I go through it, if you want me to pick out what seed there is and save it for you to play around with, I will.

[oxbowfarm]

Yes, I do want Jeremy. Thankyou