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Unabi (real jujube, jujube, chillon, ber, Chinese date). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Unabi (real jujube, jujube, chillon, ber, Chinese date), Ziziphus jujuba. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Ziziphus

Family: Rhamnaceae (Ramnaceae)

Origin: Asia

Area: Unabi is common in China, Korea, Japan, North India and other countries in Asia and Africa, and is also grown in the USA, Israel, Spain, Italy and other countries.

Chemical composition: The plant contains flavonoids, carotenoids, acids, amino acids, vitamins (A, C, group B), trace elements (iron, calcium, magnesium, potassium, etc.)

Economic value: Unabi fruits are used for fresh and dried food, as well as for making jams, jams, compotes and other food products. In addition, unabi is used in traditional medicine to treat various diseases such as indigestion, insomnia, depression, as well as to improve immunity and promote health.

Legends, myths, symbolism: In Chinese mythology, unabi is considered a symbol of love and marriage. It was believed that the fruits of the plant help to attract love and strengthen family ties. In folk rituals, unabi was used to protect against evil spirits and ensure well-being. It was believed that the plant helps provide protection from negative energy and attract good luck. In symbolism, unabi is associated with longevity and vitality. It is believed that unabi helps to improve health and prolong life.

Unabi (real jujube, jujube, chillon, ber, Chinese date), Ziziphus jujuba. Description, illustrations of the plant

Unabi (real jujube, jujube, chillon, ber, Chinese date), Ziziphus. Methods of application, origin of the plant, range, botanical description, cultivation

The genus unabi (Ziziphus) includes about 50 species. Belongs to the buckthorn family (Rhamnaceae). The species Ziziphus jujuba Mill is known in the wild and cultivated state.

There are over 400 varieties and forms of unabi. In the Caucasus and Central Asia, small-fruited varieties of folk selection are common. Varieties are zoned: Tayan-Tszas, U-sin-hun, Li (large-fruited varieties of Chinese origin), Nikitsky, Azerbaijan-22, Apsheronsky, etc. In large-fruited varieties, the average fruit weight is 12-25 g; sugar content - 18-20%, malic acid - 0,4-0,5%, ascorbic acid - 450-500 mg / 100 g; productivity - 50-60 kg per tree.

Species of the genus grow in tropical and subtropical regions of all continents except North America.

Wild unabi is found in Afghanistan, Syria, Azerbaijan, Turkmenistan, Tajikistan, Iran, India, China, Japan, Pakistan. Cultivated in Japan, Pakistan, Afghanistan, India, China, Turkmenistan and Uzbekistan, as well as a promising crop in Austria, Switzerland, etc.

Trees usually live up to 100 years, some - up to 300 years of age, reach a height of over 10 m, bushy forms, branching at the base, up to 4 m high. In tree forms, the crown is large, high, semi-spherical.

Unabi are deciduous and evergreen trees and shrubs. In the subtropical and temperate zone, leaf fall occurs in autumn, before the onset of winter, long before the autumn frosts; in the tropical zone, trees often shed their leaves with the onset of the spring-summer heat.

Young shoots - with thorns, which are partially preserved in a number of forms throughout life.

Flowers bisexual, cross-pollinated. Flowering begins in May and lasts 30-40 days, sometimes 1,5-2 months.

The fruit is a drupe, large and oblong-round, 3-4 cm long and 2,5 cm across. The skin is thin, red or yellow glossy, sometimes spotted with scattered lenticels.

Fruits in appearance and dry matter content are most reminiscent of dates: they have dryish, rather tender, sweet pulp. Technically mature fruits contain: 66-86% water, 12-27% sugar, 0,4-2,3% acid, 2,4-5,5% starch, rich in ascorbic acid (241-750 mg / 100 g) and vitamin P; calorie content - 55 kcal / 100g.

Unabi is drought-resistant, but successfully bears fruit in humid areas, tolerates temperature drops to minus 20-25 ° C. There is no periodicity of fruiting, the plants are light-requiring and do not tolerate blackouts, they begin fruiting in the 2nd year after planting.

Propagated by seeds, cuttings, layering, grafting on wild unabi (including budding), as well as green cuttings using growth regulators for better root formation in greenhouses with artificial fog.

Unabi is unpretentious to the soil. It grows on compacted soils, washed out, stony, but does not tolerate swampy, highly saline soils and places with close groundwater.

The fruits ripen in Central Asia in September, in Sochi - at the end of October. In the tropical zone, unabi blooms in autumn, the fruits are harvested in February-March. In countries with a subtropical climate, the harvest takes place in November-January.

In the state dried directly on the tree, the fruits are stored for a long time, eaten fresh or dried, processed into candied fruit, flour, etc.

In India, the fruits are harvested when they are still quite firm, slightly crisp, but already ripe, with a yellowish-red skin, often with a brownish tinge. Fresh fruits should be stored at 0 ° C, then they can withstand storage for up to 45 days. When stored in a tightly closed container, the skin of the fruit cracks, and the fruits wither.

Of all the pests and diseases, birds pecking at the fruit cause the greatest damage to the unabi culture. To protect the crop from the invasion of birds in India, trees are covered with fishing nets shortly before the fruit ripens.

Authors: Baranov V.D., Ustimenko G.V.

Unabi (jujube). Botanical description of the plant, areas of growth and ecology, economic importance, applications

Large, 3-8 m tall, sprawling-branched thorny shrub of the buckthorn family. The branches are red-brown, with sharp spines about 3 cm long at the nodes. Thin green shoots depart from here, two-row-deciduous, resembling a complex pinnate leaf.

The leaves are alternate, ovate, with three prominent veins. The flowers are small, greenish, arranged in glomeruli in the axils of the leaves.

The fruits are drupes, spherical or oval, 1-1,5 cm long, red-brown, shiny, usually with one stone extended into the spout. Found in Central Asia and Transcaucasia.

Blossoms in June-July, fruits ripen in August-September. The plant is widely distributed in the Indochinese and Hindustan peninsulas, in Iran and North Africa. Often cultivated.

Delicious nutritious fruits are eaten. They contain carbohydrates, protein substances, a lot of vitamin C.

In various parts of the plant there are alkaloids, tannins. It has phytoncidal properties. Dried fruits have long been used in the form of an aqueous decoction as a mucous, enveloping and anti-inflammatory agent for coughs, bronchitis, whooping cough.

The leaves of the shrub have a peculiar property - when chewed, they temporarily remove the sensation of taste of sweet, bitter, spicy, but, as observations have shown, pain in the mouth remains. For example, after chewing the leaves, the sweet taste of sugar, the sour taste of lemon, and the bitter taste of quinine are not felt for 5-10 minutes.

Authors: Dudnichenko L.G., Krivenko V.V.

Unabi. The history of growing a plant, economic importance, cultivation, use in cooking

This plant has many names: unabi, Chinese jujube, jujuba, Chinese, or red, date. In Latin - Ziziphus jujuba, he is real jujube.

What is this culture? The jujube genus belongs to the buckthorn family (Rhamnaceae) and includes about 40 species of trees and shrubs. Two species are of the greatest economic importance: Z. mauritiana (Indian jujube) and Z. jujuba. They are sometimes confused. Indian jujube is a tropical species, and our story about Chinese jujube. It is a thorny tree 5-10 m high, rarely a shrub. Its flowers are small, yellow-green, the fruit is a juicy drupe, round or oval, up to 3 cm long. One fruit weighs about 9 g. The fruits appear in late June - July, in August they begin to be harvested. The unripe drupe is green and resembles an apple in color and taste. As it matures, it becomes dark red, wrinkled and really resembles a date.

The homeland of unabi is South Asia, in China it was grown as early as four thousand years BC, and according to some sources - as much as nine. The great advantage of this culture lies in the fact that it withstands droughts and winter colds down to -30 ° C. Therefore, unabi can grow in such cold and dry places where other fruit trees cannot survive. Now Chinese jujube is cultivated in the temperate and subtropical regions of the Northern Hemisphere: in South and East Asia, especially in the dry regions of Northern China, in southwestern Europe, in the Caucasus and Central Asia, in the Middle East and in India, in Australia and the USA.

How useful is unabi? The wild ancestor of the cultivated jujube is known - it is Z. spinosa, so we can evaluate the results of selection. She turned the plant from a bush into a tree, with fewer thorns and more fruits, and they themselves are much larger and sweeter than the wild form. As the Chinese say, it is the size of the fetus that does not leave the buyer's heart indifferent.

But of course, not the same size. The pulp of the fruit literally oozes with vitamin C: its content reaches 200-600 mg per 100 g of fresh weight, which is 100 times more than in apples, and 4-10 times more than in citrus fruits. The concentration of vitamin C is higher if the jujube grows with a lack of moisture. At the same time, unabi is quite sweet. The content of sugars, mainly glucose, fructose, sucrose, rhamnose and sorbitol, in fresh fruits varies from 25 to 35%, and in dry fruits it reaches 72%. Therefore, baked fruits or dried jujube slices do not require the addition of sugar, which is good for adherents of a healthy diet.

100 g of fresh fruits contains 79 kcal, in the same amount of dried - 287 kcal. Fruits contain up to 85% carbohydrates, dietary fiber, 0,3-2,5% organic acids, 2,9% proteins, lipids, fatty acids, vitamin A and many B vitamins. Unabi is a good source of magnesium, iron, phosphorus, potassium, calcium, sodium and zinc.

Among the bioactive substances, a large number of phenolic compounds, including flavonoids, are noted. There are five to six times more of them in the peel than in the pulp. Yuyuba is a natural source of cyclic adenosine monophosphate (cAMP) and guanosine monophosphate. These substances serve as intermediaries between peptide hormones acting on the cell and intracellular enzymes. Chinese supermarkets sell cAMP syrup and jujube fiber.

Fruit pulp is an excellent source of antioxidants for the food industry, but it is important to remember that reactive oxygen species are necessary for normal metabolism, and not to overdo it.

Fruit of life. The fruits, seeds, bark and leaves of Z. jujuba and its wild relative Z. spinosa have been used in folk medicine since time immemorial. Even in the ancient Chinese book on medicinal plants "Inner Canon of the Yellow Lord" (Huang Di Nei Jing), written in 475-221 BC, this plant was called one of the five most significant. About 60% of herbal preparations of traditional Chinese medicine include jujube. No wonder in China it is called the fruit of life.

Unabi is used in the treatment of diabetes, diarrhea, skin infections, liver diseases and urinary disorders, milkweed poisoning and obesity, fevers, pharyngitis and bronchitis, anemia, insomnia and cancer. It is a sedative, it helps with depression and female hysteria.

Modern pharmacological studies have shown that Z. jujuba likely has anti-anxiety, anti-tumor, antioxidant and hepatoprotective properties, beneficial effects on the immune system and suppresses inflammation, regulates blood sugar levels and inhibits adipocyte differentiation. These effects are provided by the biological activity of triterpene acids, flavonoids and anthocyanins, polysaccharides and vitamins.

Unabi seed essential oil stimulates hair growth. This effect was tested on shaved mice. Under the influence of oil, they very quickly grew an excellent thick coat. Just do not confuse jujube with the North American plant Simmondsia chinensis, known as jojoba or jojoba. Its oil, which has a beneficial effect on skin and hair, is a liquid wax that is obtained from nuts by cold pressing.

The vast majority of scientific data on the properties of unabi have been obtained in in vitro systems and in animal experiments. There are very few reliable clinical studies of the effect of the plant and its individual components, so we will not wait long for the appearance of a miracle remedy in official medical practice. This means that you will have to act on your own, following the Chinese proverb, according to which one who eats three jujube berries a day will be young up to a hundred years. Moreover, the plant is considered non-toxic and there seems to be no contraindications to its use.

Collect and save. So where do we get our three berries? In Russia, they are sold, however, they are expensive. The leaders in growing unabi are China and Korea. Particular attention is paid to this crop in China, there are more than 700 varieties, and the annual harvest exceeds 4 million tons. Not surprisingly, the first international symposium dedicated to unabi took place in China in 2009.

Unabi is a delicate fruit, so the berries are harvested by hand. At the same time, both China and other countries are developing harvester models that will make harvesting less labor intensive and, therefore, cheaper.

And if tender, it means perishable. To prolong the fruit season, some of the fruits are harvested unripe, and in this state they are stored for two to three months. But more than 90% of the crop in China is dried. Traditionally, jujube was dried in the sun, now hot air is used for this. This method allows you to get fruits of standard quality. Manufacturers claim that at 60 ° C unabi does not dry out so much and retains more vitamin C, sugars and other nutrients than when dried in the sun.

There are other ways to save the harvest. The fruits are pickled, they are used to make jam with sugar and honey and compotes. Czech scientists even conducted special studies, during which they found out that sweet preserves (jam and compote) are tastier than marinades, and preparations from ripe fruits are better than from unripe ones.

What else is prepared from unabi? In the kitchen, unabi is treated like any other berry: they are eaten fresh, candied, dried, smoked in some places. Of course, they cook syrups, jams and marmalade from them, especially since unabi are rich in pectins, they are added to the filling for pies. Rakia (fruit brandy) is made from the fruit in the Balkans. Yuyuba Chinese - raw material for the production of juice, wine, less often vinegar.

A special dish is unabi pasta. It is prepared from boiled fruits with a little oil. Sugar may not be added. This paste is used for baking or eaten as bread.

In Korea, they developed a technology for the production of powder from dried fruits. Porridge is cooked from it, and its taste is not inferior to the traditional dish of whole pulp. And the extract from the unabi fruit is sold in the form of a powder for brewing tea.

And we want this porridge! For porridge, we need half a cup of dried jujube fruits, a cup of millet (in our opinion, millet groats), a handful (a quarter of a cup) of peanuts. All ingredients should be placed in a saucepan or slow cooker, pour six cups of cold water and, when it boils, cook for one hour over low heat. Sugar is added to the finished porridge to taste, and honey is better.

If there is no desire to wash millet, there is another option. Soak a quarter cup of black beans and half a cup of glutinous rice overnight. Let them dry in the morning and soak them in six cups of water. When the water boils, hold the pan for 10 minutes on low heat, then add about 30 g of dried jujube fruits with the stones removed, and let it all gurgle for another half hour. At the same time, make sure that the water does not boil away. Add brown sugar or honey to taste.

And tea is brewed from 30 fresh berries, 2,5-5 cm of ginger root, cut into thin slices, and 2-4 cinnamon sticks. All this is poured with three liters of cold water and boiled over low heat for 1-4 hours. The longer the water boils, the stronger and more aromatic the drink will be. Tea is drunk both warm and cold, adding a few pine nuts for decoration. It keeps in the refrigerator for 10 days.

Author: Ruchkina N.

Unabi (real jujube, jujube, chillon, ber, Chinese date), Ziziphus jujuba. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• To treat insomnia: mix 1 tablespoon of crushed dried unabi with 1 cup of boiling water and infuse for 15-20 minutes. Drink before bed to improve sleep quality.
• For the treatment of cough: infuse 1 tablespoon of chopped dried unabi in 1 cup of boiling water for 15-20 minutes. Add honey to taste and drink several times a day.
• For the treatment of constipation: eat some fresh unabi or steep 1 tablespoon of crushed dried unabi in 1 cup boiling water and drink at night before bed.
• For headache treatment: infuse 1 tablespoon of chopped dried unabi in 1 cup of boiling water for 10-15 minutes. Add honey to taste and drink several times a day.
• To treat stomach pain: infuse 1 tablespoon of chopped dried unabi in 1 cup of boiling water for 15-20 minutes. Add honey to taste and drink several times a day.

Cosmetology:

• Mask for the face: Mix 1 tablespoon fresh or dried unabi puree, 1 tablespoon natural yogurt and 1 teaspoon honey. Apply to face for 10-15 minutes, then rinse with warm water. This mask will help hydrate the skin and improve its texture.
• Hair Mask: Mix together 1 tablespoon fresh or dried unabi puree, 1 tablespoon honey, and 1 tablespoon coconut oil. Apply to hair for a few minutes, then rinse with warm water. This mask will help strengthen and moisturize your hair.
• Body Scrub: Mix together 1 tablespoon crushed dried unabi, 1 tablespoon crushed oatmeal and enough olive oil to create a paste. Apply to the skin and massage in circular motions, then rinse with warm water. This scrub will help exfoliate dead skin cells and improve skin texture.
• Massage oil: Mix a few drops of unabi seed oil with unrefined almond oil or olive oil. Use to massage the face and body to hydrate the skin and improve blood circulation.
• Face tonic: infuse fresh or dried unabi in boiling water and add a few drops of rose water. Moisten a cotton pad and wipe your face. This toner will help brighten your complexion and hydrate your skin.

Attention! Before use, consult with a specialist!

Unabi (real jujube, jujube, chillon, ber, Chinese date), Ziziphus jujuba. Tips for growing, harvesting and storing

Unabi, or real jujube, is a fruit tree known for its delicious fruits that are used in cooking and medicine.

Tips for growing, harvesting and storing:

Cultivation:

• Choice of location. Unabi prefers a sunny location and well-drained soil. It can be grown both outdoors and in pots.
• Landing. Unabi can be planted in spring or autumn. The distance between plants should be about 3-4 meters. Planting depth is about 50 cm.
• Care. Plants should be regularly watered and fed with compost or mineral fertilizers. It is necessary to remove weeds and loosen the soil to ensure sufficient oxygen in the root zone. It is also necessary to prune to improve the shape and provide new growth.
• Cleaning. Unabi can be used to prepare various dishes, both fresh and dried.

Workpiece:

• Collection. Unabi must be harvested when the fruits are ripe and bright red in color. Mature fruits can be cut along with branches or collected on the ground if they fall on their own.
• Drying. Unabi can be dried in the air or in an oven at around 50°C. After drying, the fruits can be stored in a dry place.
• Sale. Dried unabi fruits can be sold in the market or used to prepare various dishes.

Storage:

• Storage of dried fruits. Dried unabi fruits can be stored in a dry place at a temperature of about 20 ° C.
• Storage of fresh fruits. Fresh unabi fruits should be stored in the refrigerator at a temperature of about 5 ° C. They can be kept for several weeks.
• Freezing. Unabi can be frozen to prolong its storage. To do this, you need to remove the seeds from the fruit and cut the pulp into pieces. Then put them in plastic containers or bags and freeze. Frozen unabi fruits are stored for up to 6 months.
• Bone storage. Unabi pits can be used to make tea or other drinks. They should be air dried and stored in a dry place at room temperature.

Unabi is a tasty and nutritious fruit that can be used in a variety of foods and drinks.

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