Pranus mume

in #esteem6 years ago (edited)

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Prunus mume, Japanese: ume (梅: う め?), Common name: Chinese plum or Japanese apricot is an Asian prune species of the Rosaceae family planted for the beauty of the flower or its fruit. This tree comes from the plains of China, flowering between late winter and early spring. The flowers are often used as objects of literature and painting of East Asia and Vietnam.

Prunus mume flowers are often associated with beauty, strength, and purity because the pistil appears when the tree is still leafless, and the air temperature is still low (between January and February). This tree was introduced in Japan from China in the 6th century, and was once planted to take its fruit as a medicine. In Japan, this tree is one element in the concept of sho chiku bai (pine, bamboo, and ume) which is a symbol of happiness, and is also used as a symbol of the new year.

Pemerian

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Fruit
Throwing tree, height 6-10 meters. Circular leaf heart-shaped egg. The leaves are dark green in the summer. Flower diameter about 2.5 cm, crown flower or layered, white, pink, to red, and slightly fragrant. Trees are resistant to pruning, so often bonsai. The tree although old still can bloom a lot.

The green leaf grows after the crown of fallen flowers. Young fruit is hard, dark green, and turns yellow, and sometimes slightly red when it is ripe. The fruit is ripe in the early summer, around June in East Asia. The young and ripe fruit tastes equally sour. The East Asian rainy season coincides with the ume fruit harvest season so it is called méiyǔ (梅雨, literal meaning ume rain, Japanese: baiu or tsuyu).

Usefulness

In China since the 200th century BC, the fruit is smoked to be made wumei (烏梅) traditional antibacterial medicine and is believed to be beneficial to the digestive organs. However, scientific data is not sufficient to support such claims. This fruit is safe if consumed not in too many quantities. Young, green fruits contain hydrogen cyanide and should not be consumed.

In Japan, the fruit is harvested when it is large but still hard, salted and soaked in vinegar to be made umeboshi. Alcoholic beverages called umeshu are made from soaking ume fruits in shōchū and stone sugar. Heating, alcohol and salt decrease toxicity

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