Zanthoxylum piperitum, commonly known as Japanese pepper or Sichuan pepper, is a deciduous shrub native to temperate regions of East Asia, including Japan, Korea, and parts of China. It typically grows to a height of up to 10 feet tall and can spread equally wide. The plant features pinnately compound leaves that are aromatic when crushed and small, inconspicuous yellow-green flowers that bloom in late spring. The flowers are not particularly showy, but they give way to clusters of reddish-brown fruits that are notable for their culinary and medicinal uses. The bark of the plant is rough and gray, adding textural interest to the garden.

Japanese pepper is valued for its aromatic leaves and fruits, which are harvested and used as a spice known as sansho in Japanese cuisine and as Sichuan pepper in Chinese cuisine. The plant’s unique flavor is a key ingredient in many Asian dishes. In addition to its culinary uses, Zanthoxylum piperitum is planted as an ornamental shrub in gardens and can serve as a host plant for the Japanese swallowtail butterfly, contributing to biodiversity. It requires full sun to part shade and prefers well-drained soil, although it is adaptable to various soil types. It is relatively low-maintenance and drought-tolerant once established. Gardeners should be aware that the plant has thorns, which can make handling difficult, and it may spread by suckers if not managed.CC BY-SA 4.0