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Woody > Magnolia > Magnolia kobus > Magnolia kobus

Magnolia kobus


Kobushi Magnolia




Origin:  The genus Magnolia is named after Pierre Magnol, a French botanist who lived from 1638 to 1715. Native to Japan.
Family
Magnoliaceae
Genus
Magnolia
Species
kobus
Category
Woody
Type
Tree (deciduous), Shrub (deciduous)
Synonyms
Magnolia pseudokobus, Yulania kobus, Buergeria obovata
Pronunciation
USDA Hardiness Zone
4 - 9
Canadian Hardiness Zone
5 - 8
RHS Hardiness Zone
H7
Temperature (°C)
- 30
Temperature (°F)
-20
Height
7.5 - 10 m
Spread
4 - 10 m
Photographs
Description and Growing Information
Flowering Period
MarchApril
General Description
Magnolia kobus is a small tree that produces a beautiful spring blooms which are white in colour and give off a faint fragrance.
Landscape
A specimen flowering tree or shrub for lawns, foundations, patios, shrub borders or woodland peripheries.
Cultivation
Best grown in moist, organically rich, well-drained loams in full sun to part shade.
Shape
This tree has a pyramidal shape in its younger part of its life and becomes rounded as it ages.
Growth
Slow
ID Characteristic
A small to medium deciduous tree or large shrub that is native to forest areas in Japan.
Habitat
Magnolia kobus can be found in naturally hilly areas of Japan, mostly in acidic or neutral soils.
Bark/Stem Description
The bark of this tree is rather smooth, light brown and has some large lenticels that are vertical instead of horizontal.
Flower/Leaf Bud Description
The buds do not have scales but are covered instead by tiny hairs.
Leaf Description
The leaves are simple, with a pinnate venation and a rather rounded obovate shape and green turning yellow in autumn.
Flower Description
The flowers on this tree have long white petals around the outside, and 10 - 12 petals on the inside arranged in the shape of a star.
Fruit Description
Red seeds form in pods to 10 cm long.
Ethnobotanical Uses (Disclaimer)
Magnolia kobus has been known to have some medicinal purposes as it can be made into a tea that relieves headaches. The leaves are also dried and crushed into a powder which can be used as flavouring for food.
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