Kozo

Kozo (Broussonetia kazinoki), a deciduous tree native to Japan, Korea, and the Nansei-shoto islands, thrives in full sun and adapts well to various soil types, including light sandy, medium, and heavy clay soils. Known for its culinary uses, Kozo is valued for its edible parts: flowers, fruits, and young leaves. The flowers can be eaten raw or cooked in salads, while the fruits are typically used fresh but can also be dried for later use. Young leaves can be consumed fresh in salads or cooked as a vegetable. Cultivated for centuries, this tree not only serves as an ornamental addition to gardens and landscapes due to its distinctive form but is also appreciated for its practical utility. Kozo grows up to 4.5 meters tall and is hardy in zones 6-9, making it a notable presence in the landscape while providing multiple uses for those who cultivate it. While primarily used for its edible parts, Kozo should be handled with caution due to potential allergenic properties of its sap.