Arabian Jasmine

Arabian Jasmine

A genus of about 200 species of deciduous and evergreen shrubs, climbers, and ramblers, distributed mainly in tropical Africa and Eurasia. Several species of jasmine have a long history of use in perfumery and medicine, and for flavoring tea. They are also popular as ornamentals for their exquisitely scented flowers. Jasminum officinale was introduced to Europe in the mid-16th century and is widely grown for the perfumery industry. The yellow-flowered J. odoratissimum and J. grandiflorum are also used. Traditionally, essential oil of jasmine was made by enfleurage, a method in which the volatile scents are taken up by odorless oils. Jasminum sambac, especially in its double forms, is sacred to Vishnu and is used in Hindu ceremonies. It is the main species used for flavoring tea; J. officinale. J. odoratissimum and J. paniculatum are also used. Good-quality jasmine tea does not necessarily contain jasmine flowers as it can be made by storing loose tea alongside the flowers for several weeks. Jasminum sambac 'Grand Duke of Tuscany' is a rare double-flowered cultivar, first established in Europe in the garden of the Grand Duke, having been imported to Pisa from Goa c.1691. Medicinal jasmines include J. angustifolium, mixed with Acorus calamus (See, sweet flag) in Ayurvedic medicine as a cure for ringworm, and J. lanceolarium stems, used in S China for rheumatic pains, injuries, boils, and abscesses. In Vietnam, the leaves of J. subtriplinerve are used after childbirth, and to treat breast abscesses, and the roots are a remedy for recurrent fever. Jasminum is from a Latinized version of the Persian Yasmin.

Sprawling evergreen shrub or scrambler with simple, ovate leaves, to 8cm (3in) long. Tight clusters of 3 or more, fragrant, often double or semi-double, white flowers, to 2.5cm (1in) across, aging to pink-purple, with 4-9 rounded lobes, are borne throughout the year, mainly at the tips of lateral shoots.

Common Name:	Arabian Jasmine
Botanical Name:	Jasminum sambac
Genus:	Jasminum
Family:	Oleaceae
Native Location:	Probably in tropical Asia
Cultivation:	Rich, well-drained soil in sun. Thin out shoots or cut back after flowering. Plants under cover may be affected by spider mite, aphids, whitefly, and mealy bugs.
Propagation:	By semi-ripe cuttings in summer; by layering in autumn. Jasminum sambac "Grand Duke of Tuscany" is difficult from cuttings.
Harvest:	Roots are lifted in autumn and dried for use in decoctions (J. sambac). Leaves are picked as required and used fresh or dried. Flowers are picked soon after opening each morning and used fresh for oil extraction, or dried for infusions, medicated oil, pastes and powders.
Varieties:	Grand Duke of Tuscany syn. Trifoliatum (Kudda-mulla, Tuscan jasmine) Is slow growing, with leaves arranged in threes, and large, very double (occasionally fasciated) flowers. Maid of Orleans syn. Flore Pleno Has double flowers.
Height:	1.5-2m (5-6ft)
Hardiness:	Z9-10
Parts Used:	Roots, leaves, flowers.
Properties:	Similar to J. officinale. Shown experimentally to lower blood pressure and inhibit milk production.
Medicinal Uses:	Externally for ear and eye infections, indolent ulcers, and as a poultice to reduce milk flow.
Culinary Uses:	Flowers are used to scent green (Hyson) tea (jasmine tea). Jasmine flower water is used to flavor desserts in SE Asia.
Economic Uses:	Essential oil is used in commercial food flavoring and perfumery.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 245-246