How to Grow Mountain Pepper
Tasmannia lanceolata
Mountain Pepper is a hardy Australian native shrub grown for both its ornamental value and culinary use. Plant in moist, well-drained acidic soil in full sun to part shade, sheltered from hot dry winds. Mulch generously to retain moisture. Both leaves and berries deliver intense peppery heat — harvest berries in late summer when deep red-black. Plants are dioecious, so grow a male and female for berry production.
Yearly Lifecycle
Care Essentials
Spring, once new growth begins, with a balanced native-plant fertiliser low in phosphorus.
Watch For
- Scale insects on stems
- Phytophthora root rot in waterlogged soil
- Powdery mildew in humid conditions
- Leaf scorch from hot dry winds
Companions
Tree Ferns, Correa, Leptospermum, Native Violets
Care Requirements
Light
Full sun to part shade
Tolerates a range from full sun to part shade. Morning sun with afternoon shade suits hot climates. Avoid deep shade which reduces fruiting.
Watering
Regular moisture; keep soil consistently moist
Water regularly, especially during dry spells and after planting. Prefers consistently moist but well-drained soil. Drought stress reduces berry yield. Mulch helps retain moisture.
Fertilizing
Low-phosphorus native fertiliser in spring
Apply a balanced native-plant fertiliser low in phosphorus once in spring. Avoid high-phosphorus feeds which can harm Australian natives. A light compost top-dress is sufficient in most cases.
Pruning
Light shaping in late winter only
Remove dead or crossing branches in late winter before bud break. Plants regenerate slowly so avoid hard pruning. Light tip pruning after harvest can maintain a tidy shape.
Spacing
1.5-2 m apart
Space plants 1.5-2 m apart to allow good air circulation and light. For berry production, plant at least one male within 5 m of female plants.
Support
No support needed
Mountain Pepper is a self-supporting upright shrub. No staking or support required except for very young plants in windy sites.
