Java Plum

An evergreen tropical tree growing up to 9 m. The flower buds are collected before they open for distillation.

There are 400-500 species of evergreen, aromatic trees and shrubs in this genus, which occurs through tropical regions. The dried flower buds of Syzygium aromaticum are known as "cloves". They are pink when fresh, turning brown as they dry and exuding oil when squeezed. The volatile oil contains eugenol, which gives the characteristic aroma, and methyl salicylate. According to ancient texts, cloves reached China, India, and the Roman Empire about 2000 years ago. In China, it was customary to hold a clove in the mouth as a breath-sweetener while addressing the Emperor; medicinal uses of cloves were recorded in Chinese medicine c.CE600. Cloves were a major item in the spice trade that sparked competition between colonial nations during the 16th century. Main producing countries today include Madagascar, Tanzania (Zanzibar), Indonesia, and Comoro Islands. A number of Syzygium species have edible fruits that are enjoyed in the countries of origin. One or two others are used for flavoring. These include: S. luehmannii (riberry, clove lilli pilly), an Australian species that is popular in the bushfoods industry for its clove-flavored fruits; and S. polyanthum (Indonesian bay, daun salam), which has aromatic leaves, used in soups, sauces, and marinades. Syzygium cumini is one of the main herbal remedies for the early stages of diabetes. Syzygium comes from the Greek syzygos, "joined", and refers to the paired foliage of a Jamaican species.

Large evergreen tree with bright green, oval to oblong-oval, tapering leaves, about 8cm (3in) long. White, honey-scented flowers, with petals that fall on opening and numerous stamens, appear in loose clusters in summer, followed by ovoid, purple-black fruits, about 1cm (½in) long.


Common Name:
Java Plum
Other Names:
Jambolan, Jambul
Botanical Name:
Syzygium cumini
Genus:
Syzygium
Family:
Myrtaceae
Native Location:
India, Sri Lanka, and Java; widely cultivated in the tropics.
Cultivation:
Well-drained, fertile soil in sun.
Propagation:
By seed sown when ripe or in spring at 27°C (81°F); by greenwood cuttings in early summer; by semi-ripe cuttings in summer.
Harvest:
Unopened flower buds (S. aromaticum) are picked as they develop and sun-dried for use in infusions and powders, and for oil extraction. Bark (S. cumini) is removed from prunings as required and dried for decoctions. Fruits (S. cumini) are collected when ripe and dried whole, or seeds are removed and dried separately for decoctions and tinctures.
Hardiness:
Min. 15-18°C (59-64°F)
Height:
20m (60ft)
Width:
10m (30ft)
Parts Used:
Bark, fruits, seeds
Properties:
A bitter, strongly astringent, aromatic herb that has diuretic effects. It improves digestion and significantly lowers blood sugar levels.
Medicinal Uses:
Internally for indigestion, flatulence, colic, diabetes, (fruits, seeds), diarrhea, dysentery (bark, seeds). Externally for gum disease and ulcers (bark).
Culinary Uses:
Astringent fruits are used to make jam, jelly, preserves, and vinegar. Powdered bark is an ingredient of basi, a wine based on sugar cane juice (Phillipines).
Bibliography:
Aromatherapy Blends and recipes by Franzesca Watson Copyright © 1995 Thorsons, Harper Parker Publishing Inc. Pp 92-93
Magical Aromatherapy by Scott Cunningham Copyright © 1988 Llewellyn Publications, Inc. pp76-77
The Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited pg. 378