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Syzygium Cumini, Jamun – Plant

199.00 260.00

Estimated delivery date 2021/06/21
1,459.00 for 3 item(s)

**THIS PLANT COMES WITH BASIC BLACK POT**

About Syzygium Cumini

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.

Plant Specifications

Common Name Java plum, Jamun, Malabar plum,
Maximum Reachable Height 30 m
Flower Colour White
Bloom Time March to April
Difficulty Level Easy to grow

Planting And Care

  • Apply a high-potassium liquid fertilizer every 2 weeks from early spring until 6 weeks after flowering.
  • Keep moist in winter.

    Syzygium Cumini 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.

    Sunlight Full sun
    Watering Medium
    Soil Moist
    Temperature 13 to 27 degrees C
    Fertilizer Apply any organic fertilizer

    Syzygium Cumini Special Feature

    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.

    Syzygium Cumini Uses

    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

    Culinary Use:

    • Uses in the making jams

    Disclaimer : The image is for reference purposes only. The actual product may vary in shape or appearance based on climate, age, height, etc.

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