Chinese Jujube (Chinese Date, Spiny Ziziphus, Unabi, Jujube)

Chinese Jujube (Chinese Date, Spiny Ziziphus, Unabi, Jujube)
Ziziphus jujuba Mill.
Family — Rhamnaceae

Jujube Description

Chinese jujube is a spreading, thorny shrub or small deciduous tree, 3–8 m tall, with a crooked trunk and thin reddish-brown branches, with thorns (up to 3 cm) at the nodes. Leaves are alternate, short-petioled, leathery, broadly lanceolate or obovate, 3–7 cm, with three veins, obtusely serrated, pointed. Flowers are bisexual, small, greenish, star-shaped, with five fused petals, 3–5 in axillary glomerulate inflorescences. Fruits are oblate-spherical or oval drupes, 2–3 cm, weighing up to 50 g, reddish-brown, dark red, yellowish-red or yellow, glossy, sweet, with white or light green pulp and a single spindle-shaped stone. Common Varieties: 'Li', 'Lang', 'Sugar Cane', 'Sherwood', 'Contorted'. Flowering in June–July, fruiting in August–September.

 

Habitat and Ecology of Jujube

The homeland of jujube is China, Central Asia, Himalayas. It grows wild in Transcaucasia, Crimea, the Balkans, Kopet-Dag, Southern Tajikistan, Central and Minor Asia, Syria, Iran, Afghanistan, Western Pakistan, India, Korea, USA, up to 1900 m above sea level. It grows on dry sunny slopes of hills, mountains, plains with calcareous soils (pH 6.5–7.5). Cultivated in subtropical regions of Europe, Asia, America, Russia (Krasnodar Krai, Crimea). Requires temperatures of 20–30 °C, watering 15–20 l/m² once every 7–10 days. Propagated by seeds, cuttings, grafting. Yield: 20–50 kg/tree. Care: pruning, potassium fertilization (20–30 g/m²), protection against aphids, scale insects. Improves soil.

 

Jujube Raw Materials

Raw materials: fruits (fructus Jujubae), leaves (folia Jujubae), bark (cortex Jujubae), seeds (semen Jujubae), roots. Fruits are harvested in August–September, dried at 50–60 °C after enzyme inactivation for 1–2 hours (yield 20–25 %). Leaves are collected in autumn during fruiting, dried in the shade at 30–40 °C (yield 15–20 %). Bark and seeds are dried at 40–50 °C (yield 5–10 %). Quality: fruits — reddish-brown, no mold; leaves — green; moisture not more than 12 %. Store in airtight containers (fruits: 1 year; leaves, bark: 2 years; seeds: 3 years). Weak odor, sweet taste.

 

Chemical Composition of Jujube

Fruits: sugars (up to 30 %, mainly inverted), organic acids (malic, tartaric, ziziphinic, up to 2.5 %), vitamins (C up to 2000 mg% in dried with enzyme inactivation, 900 mg% in fresh, 10 mg% in dried without inactivation; B1, B2, PP), carotene, tocopherols, catechins (P-vitamin activity), pectins, proteins (up to 5.28 %), tannins (up to 10 %), resins, essential oil, minerals (K, Fe, P, Mn, Co, Cu, I). Leaves: rutin (up to 1.6 %), phytoncides, steroid saponins, tannins, anesthetic substances. Bark: coumarins, tannins. Seeds: fatty oil (up to 32 %), sitosterols, betulin, betulinic acid, belinlactone, saponins, bitter substances. Fruit calorie content: 80–100 kcal/100 g.

 

Action and Application of Jujube

Jujube has hypotensive, sedative, diuretic, anti-inflammatory, enveloping, hematopoietic, analgesic effects. It is used for hypertension, atherosclerosis, anemia, bronchitis, whooping cough, asthma, liver diseases, kidney diseases, bladder diseases, intestinal diseases, thyroid gland diseases, insomnia, neurasthenia, hysteria, cardioneurosis, dizziness. Fruits regulate digestion (unripe — for diarrhea, ripe — for constipation), neutralize toxins thanks to manganese, iron, cobalt, copper. Fruit decoction — mucilaginous, emollient for dry cough, fever. Leaf infusion enhances diuresis, decoction lowers blood pressure. Bark and roots — for gastritis, as a stimulant. Seeds — sedative for insomnia, nocturnal emissions. Leaves — analgesic when chewed.

 

Precautions for Jujube Use

Seeds (>10 g/day) can cause poisoning (nausea, loss of consciousness). Consumption of >1 kg/day of fruits or >300 ml/day of juice can cause diarrhea, flatulence. Store juice at 0–5 °C for no longer than 48 hours. Give children under 3 years old no more than 50 g/day of fruits. Wash fruits thoroughly due to pesticides. Prolonged storage of fruits (>6 months) reduces vitamin C content.

 

Contraindications for Jujube Use

Hypotension, allergy to Rhamnaceae, diarrhea, flatulence, diabetes (with high consumption), pregnancy, lactation.

 

Jujube Recipes

1. Fruit decoction for bronchitis. Boil 20 g of dried fruits in 200 ml of water for 10 minutes, drink 50 ml 3–4 times a day, for 7 days.
2. Leaf infusion for hypertension. Pour 200 ml of boiling water over 10 g of leaves, let steep for 20 minutes, drink 50 ml twice a day, for 10 days.
3. Seed decoction for insomnia. Boil 5–10 g of seeds in 200 ml of water for 10 minutes, drink 30 ml before bedtime, for 7 days.
4. Mixture for colds. Grind 10 jujube fruits, 20 plum fruits with honey, make apricot-sized balls, take 1 ball 2–3 times a day, for 5 days.
5. Mixture for hysteria. Grind 10 jujube fruits, 1.8 kg of barley, 75 g of licorice root, brew 37 g of the mixture in 200 ml of water, drink twice a day, for 10 days.
6. Jujube Tea for Relaxation. Steep 5-10 dried jujube fruits in hot water for 10-15 minutes. Add a slice of ginger for added warmth.
7. Jujube and Goji Berry Soup. A traditional Chinese soup, combine dried jujubes, goji berries, and chicken or pork for a nourishing broth.

 

Jujube Cosmetics

Jujube is used for skin care.

1. Moisturizing mask. 20 g of fruit pulp, 10 ml of honey, apply for 15 minutes, rinse, twice a week.
2. Lotion for oily skin. 20 ml of juice, 10 ml of water, wipe the skin, once a day.
3. Rejuvenating mask. 20 g of pulp, 10 ml of olive oil, apply for 20 minutes, rinse, twice a week.
4. Compresses for acne. Pour 100 ml of boiling water over 10 g of leaves, let steep for 15 minutes, apply for 10 minutes, twice a day.
5. Jujube Leaf Hair Rinse. Boil dried jujube leaves in water, cool, and use as a rinse after shampooing for scalp health and shine.

 

Jujube Culinary Uses

Fruits are used fresh, dried, in compotes, jams, candied fruits, pastila, candy fillings, vitamin drinks, purees, preserves. Store fruits at 0–5 °C for up to 3 months, dried — up to 1 year.

1. Compote. 200 g of fruits, 1 l of water, 50 g of sugar, boil for 10 minutes.
2. Jam. 1 kg of fruits, 800 g of sugar, 200 ml of water, cook for 30 minutes, store in jars.
3. Candied fruits. Boil 500 g of fruits in syrup (500 g sugar, 300 ml water) for 20 minutes, dry at 50 °C.
4. Puree. 200 g of fruits, 50 ml of water, puree, serve with yogurt.
5. Dried Jujube Snack. Simply enjoy dried jujube fruits as a healthy, sweet snack.
6. Jujube Porridge (Congee). Add dried jujubes to rice porridge for a subtly sweet and nutritious breakfast.
7. Jujube Dessert Soup. Simmer dried jujubes with other ingredients like white fungus, goji berries, and rock sugar for a traditional Asian dessert soup.

 

Other properties of jujube

Used in landscaping, as a honey plant, for soil stabilization.