Gengis, The leaves are used medicinally. Refer to the following sources for more information: A Barefoot Doctors Manual Running Press ISBN 0-914294-92-X A very readable herbal from China, combining some modern methods with traditional chinese methods. Medicinal Plants of China Duke. J. A. and Ayensu. E. S. Reference Publications, Inc. 1985 ISBN 0-917256-20-4 Details of over 1,200 medicinal plants of China and brief details of their uses. Often includes an analysis, or at least a list of constituents. Heavy going if you are not into the subject.

Just found a spot for this tree and his little brother (or sister?). It is planted at the edge of my wooded area. No tall trees around it since I've cut down many wild trees in that area. I'll just need to keep the woody plants away from that side. The good thing is that I do not need to cut the grass in that area. I may keep a wide mulch ring. Do not know if they are male or female. The previous owner said he got some fruits (peppers) on the trees. Bu he still have 3 such pepper trees.

Hello, Can anyone provide some "how to" tips for growing sansho from both the seed form as well as from plant clippings? I've ordered seeds through Amazon and Ebay. They have come from China, Japan and the USA. I've tried to propagate them indoors in little 4 inch starter pots under a grow light and heating pad. They havent taken. Do I need to stratify them? Also, years ago, my aunt gave me 2 sansho plants that she grew from cuttings from her "mother plant". They were well established when I received them. I also live in Toronto, Canada, so the winter weather is really harsh. I have them outside in pots in the spring, summer and early fall. They are brought in for the winter and stay in a cool bay window while they go dormant (in the same pots). I'd like to try propagating them from cuttings, but need some help. I have rooting hormones, but I'm wondering if it might be more successful to try to root them without clipping. Has anyone done this already? I've tried taking clipping in the past, but without success. Any help and comments would be greatly appreciated. Thanks, Kathy from the north.....

Maybe there are different sorts of eels. The ocean eels in the Sea of Cortez had a light texture, lighter and milder than cod. They were pretty big eels. The roasted eel I've had in sushi places has been . . . variable. I think those are usually smaller eels. I found the quote below in an online ''sushi encyclopedia''. If true, it explains why my effort failed and, perhaps, why most people buy pre-roasted eels. But I want to learn to do it myself. (That said, our Baja eel fillets were simply cooked in a pan with butter, and there was nothing rubbery or unpleasant about them - come to think of it, though, I think they were skinned. I have no recollection of how the dock guys did that.) Eel is not part of the original Edo style sushi menu. The reason for this is that Edo (old name of Tokyo) was famous for its fast food industry specializing in Edo style sushi, tempura, soba, and unagi, or eel was no exception. During the Edo period, eel were abundant in the Tokyo area and had a cuisine called the Edomae Unagi. Many unagi chefs existed during the Edo period(a few of them still presently exist throughout Japan) and it was considered a separate profession since it required much skill. Sushi chefs wouldn�t dare to sell eel prepared by themselves because they knew they couldn't beat the taste and would make a fool out of themselves. Renowned sushi restaurants in would usually buy prepared eel from professional unagi chefs. Eel is a difficult fish to prepare. It is cooked when used as sushi, and never eaten raw. It has a sweet, but earthy aroma, and if it is prepared improperly, the flesh can smell, and become very tough and rubbery. The eel is first filleted, and then grilled on open flame. This gets rid of excess fat under the skin, which is where the unpleasant scent mostly comes from. Then it is steamed to make the meat fluffy and to further drain out the oils. After this, it is once again grilled on open flame while basting it many times with eel sauce (unagi no tare) which is made from the eel trimmings, soy sauce, sugar, and sake (rice wine). Eel should be soft, fluffy, and very flaky. It is mild in fat even after the grilling and steaming, and that is what a good eel should taste like. It is pleasant on the palate and should never have a fishy or earthy aftertaste. Crushed Japanese green pepper corn called sansho is often served with eel at eel restaurants. While this is not usually used in sushi restaurants, it stimulates the sweet taste of the eel.