Osmanthus Fragans 桂花 - best selection in vancouver

Osmanthus fragrans Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Lamiales Family: Oleaceae Genus: Osmanthus Species: O. fragrans Binomial name Osmanthus fragrans Lour. Synonyms[1][2] Notelaea posua D.Don Olea acuminata Wall. ex G.Don Olea buchananii Lamb. ex D.Don Olea fragrans Thunb. Olea ovalis Miq. Olea posua Buch.-Ham. ex D.Don [Invalid] Osmanthus acuminatus (Wall. ex G.Don) Nakai Osmanthus asiaticus Nakai Osmanthus aurantiacus (Makino) Nakai Osmanthus intermedius Nakai Osmanthus latifolius (Makino) Koidz. Osmanthus longibracteatus H.T.Chang Osmanthus macrocarpus P.Y.Pai Osmanthus fragrans (sweet osmanthus; Chinese: 桂花 guìhuā; Japanese: 金木犀 kinmokusei; also known as sweet olive, tea olive and fragrant olive) is a species of Osmanthus native to Asia, from the Himalaya east through southern China (Guizhou, Sichuan, Yunnan) and to Taiwan and to southern Japan.[3][4] Sweet osmanthus is also the 'city flower' of Hangzhou China, and Guilin, China. Contents [hide] 1 Growth 2 Cultivation and uses 2.1 Culinary uses 2.2 Insect repellent 3 Traditional uses 4 Extracts 5 References 6 External links GrowthIt is an evergreen shrub or small tree growing to 3–12 m tall. The leaves are 7–15 cm long and 2.6–5 cm broad, with an entire or finely toothed margin. The flowers are white, pale yellow, yellow, or orange-yellow, small (1 cm long), with a four-lobed corolla 5 mm diameter, and have a strong fragrance; they are produced in small clusters in the late summer and autumn. The fruit is a purple-black drupe 10–15 mm long containing a single hard-shelled seed; it is mature in the spring about six months after flowering.[3][4][5][6] Cultivation and uses Osmanthus fragrans in full bloom (October) in Jingjiang, ChinaIt is cultivated as an ornamental plant in gardens in Asia, Europe, North America, and elsewhere in the world, for its deliciously fragrant flowers which carry the scent of ripe peaches or apricots.[6] A number of cultivars have been selected for garden use, with varying flower colours.[3][6] Culinary uses A small jar of sweet osmanthus sauceIn Chinese, the plant is called xī (樨) or guìhuā (桂花), and its flowers, called guì huā (桂花, literally "cinnamon flower" or "cassia flower") are used, infused with green or black tea leaves, to create a scented tea called guì huā chá (桂花茶). In Chinese cuisine, the flowers are also used to produce osmanthus-scented jam (called guì huā jiàng, 桂花醬 or 桂花酱), sweet cakes (called guì huā gāo, 桂花糕), dumplings, soups, and even liquor (called guì huā jiǔ, 桂花酒; or 桂花陈酒, guì huā chén jiǔ).[1] Osmanthus jam is used as an ingredient in a type of gruel called chátāng (茶汤), which is made from sorghum or millet flour and sugar mixed with boiling water. This dish is typical of the northern city of Tianjin, although it may also be found in Beijing. Insect repellentIn some regions of North India, especially in the state of Uttarakhand, the flowers of sweet osmanthus (locally known as सिलंग silang) are used to protect clothes from insects.[7] It is also used as a fragrant garden flower.