Description for Syzygium Cumini, Jamun
The evergreen Jamun plant, with oblong opposite leaves that are smooth, glossy and having a terpentine smell. Jamun has fragrant white flowers in branched clusters at stem tips and purplish-black oval edible berries. The leaves are antibacterial and are used for strengthening the teeth and gums. The fruit and seeds are sweet, acrid, sour.
|Common name||Flower colours||Bloom time||Height||Difficulty|
|Java plum, Jamun, Malabar plum,||White||March to April||30 m||Easy to grow|
Planting and care
S. cumini prefers moist locations and will tolerate waterlogging thus is commonly found on riverbanks. Despite its ability to thrive in low, wet areas, the tree also grows well on higher land if well-drained such as loams, marls, sands or oolitic limestone.
|Full sun||Moist||Medium||13 to 27 degrees C||Apply any organic fertilizer|
Caring for Syzygium Cumini
- Apply a high-potassium liquid fertilizer every 2 weeks from early spring until 6 weeks after flowering.
- Keep moist in winter.
Typical uses of Syzygium Cumini
Special features: Food (Herb & Spice: In Thailand, Vietnam, Laos and India, the leaves are used fresh as a culinary herb which has a similar, but stronger flavor than Coriander (Coriandrum sativum).The leaves are used to season meat and other foods in Caribbean, Latin American and Asian cuisines.
Culinary use: Uses in the making jams.
Ornamental use: The plant is used for an ornamental purpose.
Medicinal use: The fruit and seeds used in diabetes, diarrhea, and ringworm. The bark is astringent, sweet sour, diuretic, digestive and anthelmintic.