Japanese name: ヒメツルソバ（姫蔓蕎麦） Scientific name:Persicaria capitata
[Overview]
A perennial.
The stems and leaves have reddish-brown hairs.
The stems branch well from the base and spread in a mat, forming a clump about 50 cm across.
Roots form from the nodes that touch the ground.
Leaves are simple and alternate, ovate, with entire margins.
There is a brown V-shaped mark in the center of the leaf.
The leaves turn red in autumn.
Racemes shaped like konpeito (sugar confection) are produced at the stem tips.
There is no corolla; the calyx, which turns a pale reddish purple, is conspicuous.
The fruit is an achene.
[History]
It was introduced to Japan in the Meiji period for use in rock gardens and has become naturalized in various places.
[Cultivation]
Propagate by shoot cuttings.
It also spreads readily from self-sown seed.
If the site is sunny and well drained, it is not particular about soil.
It grows well even when left alone.
For potted plants, water thoroughly when the soil surface dries; for plants in the ground, rainfall is sufficient.
Applying slow-release fertilizer as a base fertilizer is enough.
There are no particular pests or diseases.
