Skip to main content
Harvard Logo
FACULTY OF ARTS AND SCIENCES | HARVARD.EDU

Harvard University Herbaria & Libraries

  • Contact
  • Visit
  • Databases
  • Collections
    • Herbaria
    • Digital Resources
    • Use Policies
  • Research
    • Taxonomy
    • Floristics & Monography
    • Plant & Fungal Phylogenetics
    • Paleobotany
    • Plant Speciation and Local Adaptation
    • Forest Ecosystem Carbon Dynamics
  • Publications
    • About HPB
    • Orders & Access
    • For Authors
  • Libraries
    • Libraries' Collections
      • Harvard's Online Library Catalog (HOLLIS)
      • Archives Collections
      • Digital Collections
    • Use of the Libraries
      • Hours
      • Resources
      • Services
      • Permissions
    • Libraries Staff
    • Online Exhibits
  • News & Events
    • News
    • Events
  • People
  • About
    • Visit
    • Contact
    • History
  • Search Hints
  • Use Policy
  • Botanists
  • Publications
  • Specimens
  • Images
  • Taxa
  • Hu Cards
  • ECON Artifacts
  • Contribute
  • Comments

Index of Botanical Specimens

ClassificationCryphaeaceae: Forsstroemia
Harvard University Herbaria Barcode(s)00258426
CollectorY. Jia
Collector numberJ06133
CountryChina
StateXizang (Tibet)
GeographyAsia: East Asia (Region): China: Xizang (Tibet): Bomi
LocalityE of the city of Bomi (Pome) on highway 318, near village of Songzhong (Sumzom), above Palongzang Bu (River). 3050--3300 m
Georeference29.73722222, 96.065 Method: Unknown
Date Collected2000-08-02
Elevation3200 m
HabitatCut over Quercus forest at lower elevations and uncut Quercus forest above 3200m, granitic soil. beside river
Substratetree trunk
GUIDhttp://purl.oclc.org/net/edu.harvard.huh/guid/uuid/a3c9cc05-6710-48e8-b831-8484d4579863
Harvard University Herbaria Barcode00258426
HerbariumFH
FamilyCryphaeaceae
Determination Forsstroemia tripinnata (Dixon) Noguchi
Determined byY. Jia
Date Determined2001-07-06
Determination Remarks [filed under] [label name] [current name]
Sexnot determined
PhenologyNotDetermined
Preparation TypePacket
Preparation MethodDried

Copyright © 2013 The President and Fellows of Harvard College | Accessibility