Lycianthes starbuckii
Image: The New York Botanical Garden (cc-by)
NameLycianthes starbuckii
Scientific NameLycianthes starbuckii E. Dean
Common NamesChilillo, Avellana
Plant FamilySolanaceae
Natural HabitatFound in open oak forests at 6400 ft elevation in the Sierra de Nanchititla, Mexico. The forest floor is nearly level to gently sloped, with red-brown soil and deep duff, often along eroded footpaths and shallow drainages.
Parts Usedfruit
Medicinal Actions
Traditional UsesTraditionally, the fruit of this plant, or closely related 'chilillo' types, is considered edible by some local informants, though not always consumed. One informant mentioned eating the fruit, and another referred to a larger type with pointed fruit called 'avellana' that is also eaten.
Preparation Methods
Contraindications & Warnings
Cultivation NotesThis species has been successfully grown in greenhouses (e.g., at UC Berkeley). It thrives in open oak forest conditions with red-brown soil and deep duff, at elevations around 6400 ft.
Raritycommon
Description
A prostrate to spreading perennial herb with dark green, mostly glabrous to light green and hairy leaves. It is typically small and branched from the base, often producing sterile plants, though some bear small, green, immature fruits that usually lie on the ground or hang from branches.
