Jujube

Jujube

Jujube
A cosmopolitan genus of about 85 species of deciduous and evergreen trees, shrubs, and subshrubs, found in tropical and subtropical regions. Ziziphus jujuba has long been cultivated in China for its fruits, known in China as da zao, "big date", which are "to the Chinese what apples are to Americans" (Herbal Emissaries, 1992). Plants were introduced from China to W Asia some 3000 years ago, and have been used in Chinese medicine since at least the later Han dynasty (CE25-220). Jujubes were also grown by the ancient Greeks and Romans, who introduced the plant to Spain, where it became naturalized. By the 17th century there were 43 cultivars: now there are hundreds. Jujube fruits are sweet and nutritious, containing vitamins A,B_², and C, calcium, phosphorous, and iron, together with saponins, flavonoids, and mucilage. Research has shown that they improve liver function, and increase stamina and immunity. They moderate the actions of other herbs and make prescriptions more palatable. The fruits of Z. mauritiana (Indian jujube) are used for flavoring and made into preserves, chutneys, sauces, and drinks. Ziziphus is from the Persian zizfum, or zizafun, the name of Z. lotus (African lotus, jujube lotus) mentioned in many ancient texts, including the Greek myth about the lotus-eaters.

Deciduous tree or large shrub with spiny twigs, and ovate-elliptic, leathery leaves, to 6cm (2½in) long. Small, yellow, 5-petaled flowers are borne in clusters in the axils in spring and summer, followed by oblong-ovoid, red-brown, fleshy fruits with one or two seeds.

Common Name:

Jujube

Other Names:

Chinese Date

Botanical Name:

Ziziphus jujuba syn. Z.vulgaris

Genus:

Ziziphus

Family:

Rhamnaceae

Native Location:

Temperate Asia

Cultivation:

Well-drained, moist to dry soil in sun. Cut back in winter to encourage the new growth on which fruits are borne. Ziziphus jujuba tolerates a wide range of growing conditions but needs a hot, dry summer to fruit well. Ziziphus species are subject to certain plant controls as a weed in parts of Australia.

Propagation:

By seed sown when ripe in sandy soil; by suckers in spring; by hardwood cuttings in autumn and winter; by root cuttings in late winter at 5-10°C (41-50°F).

Harvest:

Fruits are collected in early autumn when ripe, then parboiled, and sun-dried. Seeds are removed from the ripe fruits and dried. Both are used in decoctions.

Varieties:

Lang
Produces large, oblong to pear-shaped, mahogany-red fruits that dry well.

Li
Bears rounded to ovoid, brown fruits, to 5cm (2in) long, excellent when fresh.

Height:

9m (28ft)

Width:

7m (22ft)

Hardiness:

Z6-10

Parts Used:

Fruits (da zao), seeds (suan zao ren)

Properties:

A mucilaginous, nutritive, sedative herb, with a sweet and sour taste; it controls allergic responses, relieves coughing, soothes irritated or damaged tissues, protects the liver, prevents stress ulcer formation, and has a tonic effect on spleen and stomach energies. It also strengthens the immune system.

Medicinal Uses:

Internally for chronic fatigue, loss of appetite, diarrhea, anemia, irritability, and hysteria (fruits); palpitations, insomnia, nervous exhaustion, night sweats, and excessive perspiration (seeds). Often combined with Angelica polymorpha var. sinensis (See, Chinese Angelica) or Panax ginseng (See, Ginseng), and added to tonic prescriptions as a buffer to improve synergy and minimize side effects. Long-term use reputedly improves the complexion. Fruits are also used to sweeten and flavors medicines.

Culinary Uses:

Fruits are eaten fresh, semi-dried, stewed, pickled, fermented, or preserved in syrup or honey. Jujube flour is an ingredient of the fermented Korean paste, known as kochujang.

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