NOTE: This article is about the usual garden wisteria we see in the UK, not Evergreen Wisteria which is not actually a wisteria at all.
Wisteria sinensis was introduced from China in 1816 and it seems probable that it has been propagated vegetatively from the original clones ever since.
Wisterias are deciduous, twining climbers, native to China, Japan and the eastern United States. Of the ten species the three most commonly grown are W. floribunda (Japanese wisteria), W. sinensis (Chinese wisteria) and W. brachybotrys (silky wisteria), and their cultivars. All three species are strong-growing and are capable of reaching a height of around 10m (30ft) in trees or a spread of up to 20m (60ft) or more against a wall.
The image shows the specimen at the Bath House, with its panicles of pale lilac flowers, growing against our old brick wall.
Warning: This plant is highly toxic The bark and the seed and seedpod contain a resin and a glycoside called wisterin, that cause mild to severe gastro-enteritis. It has been recorded that ingesting as few as two seeds could kill a child. The blossom is edible in moderation.
Medicinal Uses
Several websites claim that the seed is diuretic, and used in the treatment of heart ailments, but I have been unable so far to find a substantive article on this medicinal property.
Culinary Uses
In China the blossoms of the plant are eaten raw or cooked. Flowers are thoroughly washed and then boiled or made into fritters. They may also be cured in sugar, then mixed with flour and made into a delicacy called “Teng Lo”. Leaves contain allantoic acid, and are used as a tea substitute.
Acknowledgments – thanks for information to the following:
www.rhs.org.uk
www.wildedible.com
www.practical-plants.co.uk
www.eattheweeds.com
www.naturalmedicinalherbs.net
The Guardian – an article by Christopher Lloyd in 2004
