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 Height||18 inch (46 cm)|
|Plant Spread||6 inch (15 cm)|
|Common Name||Java plum, Jamun, Malabar plum,|
|Maximum Reachable Height||30 m|
|Bloom Time||March to April|
|Difficulty Level||Easy to grow|
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.
|Temperature||13 to 27 degrees C|
|Fertilizer||Apply any organic fertilizer|
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.