Sansho

Japanese cooks prize sansho, also called Japanese pepper, for husks that deliver a bright, citrusy spice with a distinctive tingle. Young spring leaves become a fragrant garnish known as kinome. Glossy, divided foliage turns bright yellow in autumn, adding ornamental appeal to edible gardens. A tidy, spiny habit suits containers, informal hedges, and bonsai. Sansho seed has a deep dormancy, so give it a long cold, moist spell and be prepared to wait patiently for sprouts.