Tasmanian Pepperberry Seeds

TASMANIAN PEPPERBERRY Seeds

Botanical Name: Tasmannia lanceolata
Other Names: Tasmanian Pepperberry, Mountain Pepper, Native Pepper

• Australian native shrub with glossy green foliage and aromatic leaves.
• Adapted to temperate and cool-climate forests, highly hardy in shaded or semi-shaded environments.
• Produces attractive clusters of small white flowers followed by peppery berries that add colour and flavour to gardens.
• Highly tolerant of frost, wind, and a range of soil types including sandy and loamy soils.
• Valuable shrub for bushfood gardens, ornamental plantings, and habitat creation for native wildlife.
• Edible leaves and berries traditionally used as a spice with a distinctive peppery flavour.
• Provides food and shelter for birds, insects, and small mammals.

Plant Details

• Plant Type: Medium-sized native shrub
• Plant Height: 2–5 m tall; spreads 1–3 m wide

Sowing Information

• Germination: 2–6 weeks (can be variable)
• Depth: Surface sow to 5 mm deep
• Position: Full sun to partial shade
• Sow Where: Seed trays, tubes, or direct sow in prepared sites
• Soil Type: Free-draining soils; tolerates sandy, loamy, and slightly acidic soils
• Spacing: 1–2 m between plants

Growing Tips

• Use a well-drained, low-nutrient mix; avoid rich fertilisers.
• Keep soil lightly moist during establishment, then reduce watering.
• Highly frost- and drought-tolerant once established, suited to low-maintenance plantings.
• Prune lightly to maintain shape and encourage berry production.

Flowering & Fruiting

Small, creamy-white flowers appear in spring, followed by dark red to black berries that ripen in summer to autumn, providing food for wildlife and a bushfood harvest.

Traditional & Practical Uses

• Berries and leaves traditionally used by Indigenous Australians as a spice.
• Used in modern cuisine for sauces, marinades, and seasoning.
• Widely planted in native gardens, bushfood orchards, and for habitat creation.

When to Sow Tasmanian Pepperberry in Your Climate