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Jujube Ziziphus jujuba, habitus Conservation status Least Concern (IUCN 3.1) Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Rosales Family: Rhamnaceae Genus: Ziziphus Species: Z. jujuba Binomial name Ziziphus jujuba Mill. Synonyms Girtanneria jujuba (Mill.) Neck. Jububa mediterranea Bubani Mansana arborea J.F.Gmel ...
Ziziphus spina-christi, known as the Christ's thorn jujube, is an evergreen tree or plant native to the Levant, East Africa, and Mesopotamia. [3] Fruit and leaves from the tree were used in preparing ancient Egyptian foods, in cultural practices, and in skincare routines - especially with qasil powder derived from the Ziziphus spina-christi tree leaves.
Ziziphus / ˈ z ɪ z ɪ f ə s / [3] is a genus of spiny shrubs and small trees in the buckthorn family, Rhamnaceae. It includes 68 species native to tropical and subtropical Africa, Eurasia, and Australia and tropical South America. [ 1 ]
Ziziphus oenopolia, commonly known as the jackal jujube, small-fruited jujube or wild jujube, is a flowering plant with a broad distribution through tropical and subtropical Asia and Australasia. In India, it is mostly found in the deciduous forests of the southern part of the country.
Chinese jujube is the fruit of the jujube tree (Ziziphus jujuba) and is a major fruit in China. The American genus Ceanothus, which has several showy ornamental species, has nitrogen-fixing root nodules. [6] Economic uses of the Rhamnaceae are chiefly as ornamental plants and as the source of many brilliant green and yellow dyes.
Ziziphus nummularia is a shrub up to 6 metres (20 ft) or higher, branching to form a thicket. The leaves are rounded like those of Ziziphus jujuba but differ from those in having a pubescence on the adaxial surface. The plant is commonly found in arid areas, hills, plains, and agricultural fields.
There are two ways to make daechu-cha: boiling dried jujubes or diluting the preserved jujubes into boiling water. [2] [4] Preserved jujubes can be made by simmering dried—preferably sun-dried—jujubes on low heat for about eight hours to a day, until the liquid becomes sweet and syrupy. [5]
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