Heteromeles

Heteromeles arbutifolia (/ˌhɛtɪroʊˈmiːliːz ɑːrˌbjuːtɪˈfoʊliə/; more commonly /ˌhɛtəˈrɒməliːz/ by Californian botanists), commonly known as toyon, is a common perennial shrub native to extreme southwest Oregon, California, Baja California, and British Columbia. It is the sole species in the genus Heteromeles. Toyon is a prominent component of the coastal sage scrub plant community, and is a part of drought-adapted chaparral and mixed oak woodland habitats. It is also known by the common names Christmas berry and California holly. Toyon typically grows from 2–5 m (rarely up to 10 m in shaded conditions) and has a rounded to irregular top. Its leaves are evergreen, alternate, sharply toothed, have short petioles, and are 5–10 cm in length and 2–4 cm wide. In the early summer it produces small white flowers 6–10 mm diameter in dense terminal corymbs. Flowering peaks in June The five petals are rounded. The fruit is a small pome, 5–10 mm across, bright red and berry-like, produced in large quantities, maturing in the fall and persisting well into the winter. Toyon can be grown in domestic gardens in well-drained soil, and is cultivated as an ornamental plant as far north as Southern England. It can survive temperatures as low as -12 °C. In winter, the bright red pomes (which birds often eat voraciously) are showy. Like many other genera in the Rosaceae tribe Maleae, toyon includes some cultivars that are susceptible to fireblight. It survives on little water, making it suitable for xeriscape gardening, and is less of a fire hazard than some chaparral plants. They are visited by butterflies, and have a mild, hawthorn-like scent. The fruit are consumed by birds, including mockingbirds, American robins, cedar waxwings and hermit thrushes. Mammals including coyotes and bears also eat and disperse the pomes. The pomes provided food for local Native American tribes, such as the Chumash, Tongva, and Tataviam. The pomes also can be made into a jelly. Native Americans also made a tea from the leaves as a stomach remedy. Most were dried and stored, then later cooked into porridge or pancakes. Later settlers added sugar to make custard and wine.