Jujube
Ziziphus jujuba — Rhamnaceae
Italiano: Giuggiola — Hongzao
Description
Jujube (Ziziphus jujuba) belongs to the Rhamnaceae family and is native to Asia. It thrives in Dry hills, Gardens, Sunny slopes environments across regions including China, Japan, Korea, India, Middle East. Botanically, Jujube is sweet date-like fruit fresh or dried. Traditional medicine. Dried for tea.. It is also known locally as Hongzao. The edible parts include Fruits fresh dried. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during August, October and September. Nutritionally, Jujube stands out for its Vitamin C (80.0mg, 89% DV), Iron (1.0mg, 6% DV) and Calcium (70.0mg, 5% DV). It also provides 1.7g protein and 5.1g dietary fiber per 100g serving. In the kitchen, Jujube offers a Sweet date-apple flavor profile. Fresh dried tea candied. Common culinary applications include fresh, dried, tea, candied. Popular preparations include Jujube tea, Jujube paste, Dried jujube, Wild vegetable stir-fry. For storage, fresh 1wk Dried years. Safety note: No toxicity. Antinutrient content is no antinutrients. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Jujube tea
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: fresh, dried, tea, candied Storage: Fresh 1wk Dried years
Recipes
- Jujube tea
- Jujube paste
- Dried jujube
- Wild vegetable stir-fry
- Steamed wild greens
- Vegetable tart
- Stir-fried Jujube
- Jujube tempura
