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Myrica
pensylvanica Native Shrub Handsome shrub in all seasons. Deciduous to semi-evergreen. Medium to dark green, alternate, obovate, and sparsely serrated on the upper half of some leaves. Bayberry is one of the most versatile of landscape shrubs, equally at home in mass plantings, mixed borders, or informal foundation plantings where it combines well with evergreens. Thrives in any ordinary garden soil. Drought tolerant. Grows in dry or wet sterile soil; pine barrens, pine-oak forests, old fields, bogs, edges of streams, ponds, and swamps, and coastal dunes. Tolerant of salt spread on roads. Although the plant prefers acid and neutral soils, it can grow in very acid and saline soils and is extremely adaptable to heavy (clay) soils, light (sandy) soils, poor soils, dry or wet soils, soils of various pH. It can grow in semi-shade (light woodland) or no shade. Low, brushy stature provides concealment for ground-dwelling wildlife.
There are no serious disease or pest problems. .
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Characteristics & Attributes
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Sun
Light Requirement
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Soil
Moisture Requirements
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Growth
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Tolerance
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Uses
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Special Uses
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Nature Attracting
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Wildlife Benefit
Larval Host: the beautiful cecropia moth feeds on bayberry as a caterpillar. |
Additional Notes Foliage, stems, and berries are bayberry-scented when crushed, rubbed, or bruised The waxy-coated fruit and nutlet seed are eaten by many birds, including bluebird, catbird, meadowlark, thrashers, and vireos. The shrub suckers and forms colonies; fixes atmospheric nitrogen into the soil; The plant is very wind hardy and can be grown as an informal hedge. Edible: Fruit - raw or cooked. The fruit is about 4mm in diameter and contains a single large seed. There is very little edible flesh and this is of poor quality. The leaves and fruit are used as a food flavoring in soups etc. A bay leaf substitute, imparting a delicate aroma and subtle flavor. The herb is removed before the food is served. Other Uses: A wax covering on the fruit is extracted by scalding the fruit with boiling water and immersing them for a few minutes, the wax floats to the surface and is then skimmed off. The fruit is then boiled in water to extract the wax from the pulp and once more the wax is skimmed off. It is then strained through a muslin cloth and can be used to make aromatic candles. Candles made from this wax are quite brittle but are less greasy in warm weather. They are slightly aromatic, with a pleasant balsamic odor, and do not smoke when put out, making them much more pleasant to use that wax or tallow candles. The wax is also used in making soaps. A green dye is obtained from the leaves. |