Japanese Big-leaved Magnolia Magnolia hypoleuca - Magnolia obovata

Detailed Listing For
Botanical Name:

Magnolia hypoleuca

Family:

Magnoliaceae

Genus:

Magnolia

Species:

hypoleuca

Common Name:

Japanese Big-leaved Magnolia

Height:
50-60 feet
Minimum Hardiness Zone:
6

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  • Magnolia hypoleuca

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Growing Info, follow in order:
Scarification: Soak in water, let stand in water for 24 hours.
Stratification: cold stratify for 120 days.
Germination: can be sown outdoors in the fall for spring germination, sow seed 1/2" deep, keep moist, mulch the seed bed, remove mulch upon germination.
In a Nutshell:
* Magnolia obovata (common names Japanese Bigleaf Magnolia and Japanese whitebark magnolia) is a species of Magnolia, native to Japan and the adjacent Kurile Islands. It grows at altitudes of sea level up to 1,800 m in mixed broadleaf forest.
* It is a medium-sized deciduous tree 15–30 m tall, with slate grey bark. The leaves are large, 16–38 cm (rarely to 50 cm) long and 9–20 cm (rarely 25 cm) broad, leathery, green above, silvery or greyish pubescent below, and with an acute apex. They are held in whorls of five to eight at the end of each shoot. The flowers are also large, cup-shaped, 15–20 cm diameter, with 9-12 creamy, fleshy tepals, red stamens; they have a strong scent, and are produced in early summer after the leaves expand. The fruit is an oblong-cylindric aggregate of follicles 12–20 cm long and 6 cm broad, bright pinkish red, each follicle containing one or two black seeds with a fleshy orange-red coating.
* The wood is strong, light, and easy to work, sought by craftsmen. In parts of Japan the large leaves are used for wrapping food, and also as a makeshift dish to grill meat or vegetables, such as leeks, mushrooms and miso in hoba miso. more...
* The young leaves and flower buds are boiled and eaten as a vegetable. Older leaves are powdered and sprinkled on food as a flavouring. Whole dried leaves are placed on a barbecue, filled with miso, leeks, daikon and shitake then broiled. The delightful aroma of the leaves permeates the miso mixture which is then served with rice.
* Best grown in a warm position in a moderately rich free soil of an open texture. Dislikes alkaline soils. Tolerates alkaline soils so long as they are deep and rich in humus. more...