Information for Dicentra scandens

Approximately 1500 seeds per gram
seed-counts are only a guide, not to be used for accurate calculations.

Dicentra scandens - 1  packet for 9 Euros
Dicentra scandens - 80  seeds for 9 Euros
Dicentra scandens - 1  gram for 27 Euros
Dicentra scandens - 10  gram for 183 Euros

B and T World Seeds' reference number: 73352
USDA average, annual, minimum temperature Zone:5
Type of plant - perennial
Flower: YELLOW, PINK tipped, 2-14 in raceme
Fruit: RED sausage pods...........(stratify, germ. 2-4 weeks))
Foliage: ov.-lance. ferny, or tendril
Height in meters: 4

Dicentra scandens is included in the following B and T World Seeds flowering plant categories:
6:   Bulbous and Rhizomatous Plant Seed List
31:   House and Container Plant Seed List
38:   Indian Native and Introduced Plants
39:   Climbing Plant Seeds
43:   Herbaceous Border Plant Seed List
129:   Tibetan Native and Introduced Plants
131:   Toxic Plants
146:   Standard Trainable Plants
395:  Fumariaceae
543:  Papaveraceae

Germination guide
Dicentra scandens seeds will usually germinate in 30-180 days, even under good conditions germination may be erratic. Normally will only germinate with light so surface sow. Sow seeds about 1mm deep in a Well drained seed sowing mix at about 15°C.

Stratification (cold treatment or vernalization) Some seeds need to be overwintered before they will germinate. Some seeds need just a couple of weeks, others 3 months. Seeds can be stratified in dampened peat or sand, in a plastic box or bag at 4°C or 5°C in a refrigerator. The seeds should not be frozen or in a wet medium. Very small seeds can be sown on the surface of their growing medium, in pots sealed in plastic bags, and kept in the 'fridge. Many vernalized seeds need light to germinate when they are sown in the "Spring".

(Pre-chill for 6 weeks).

SEED GERMINATION THEORY AND PRACTICE; by Professor Norman C. Deno
B & T World Seeds Route des Marchandes, Paguignan, 34210 Aigues-Vives, France
fax ++ 33 (0)4 68 91 30 39   phone ++ 33 (0)4 68 91 29 63   [email protected]