Catalonian 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.

Evergreen rambler with green stems, dark green, pinnate leaves, to 10cm (4in) long, divided into 7-11 ovate leaflets, of which the terminal leaflet is often partially united with the upper pair. Highly scented white, often purplish-tinged flowers, to 2.5cm (1in) across, appear in terminal clusters from late spring to early autumn.

Common Name:	Catalonian Jasmine
Other Names:	Royal Jasmine, Spanish Jasmine, Jati
Botanical Name:	Jasminum grandiflorum
Genus:	Jasminum
Family:	Oleaceae
Native Location:	India (NW Himalayas)
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.
Height:	5m (15ft)
Hardiness:	Min. 7°C (45°F)
Parts Used:	Leaves, flowers, oil.
Properties:	A bitter, astringent, cooling herb that calms the nerves, checks bleeding, and stimulated the uterus. Regarded as an aphrodisiac for women and an alterative reputedly effective against various cancers and bacterial and viral infections.
Medicinal Uses:	Internally, mainly in Ayurvedic medicine, for infectious illnesses with high fever, sunstroke, conjunctivitis, dermatitis, cancer (especially Hodgkin's disease, and cancers of the bone, lymph nodes, and breast), emotional upsets, and headaches. Often combined with Santalum album (See, Indian Sandalwood). Internally and externally for mouth ulcers (leaves). Externally for corns (leaf juice).
Culinary Uses:	Flowers are used to scent China tea.
Economic Uses:	Essential oil is used in the perfumery industry.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 245