How many kinds of sweet-scented osmanthus of Oleaceae?

Every autumn, the street is filled with the fragrance of sweet-scented osmanthus. Sweet-scented osmanthus is one of the top ten traditional Chinese flowers, which can be used as ornamental, green and edible. Sweet-scented osmanthus tea, sweet-scented osmanthus cake and other characteristic foods made from sweet-scented osmanthus are very popular. How many kinds of sweet-scented osmanthus are there for you today?

1. Basic information of sweet-scented osmanthus

1. Brief introduction of Osmanthus fragrans

Sweet-scented osmanthus, also known as sweet clover, sweet-scented osmanthus, laurel, Jiuli incense and golden millet, has been cultivated in China for more than 2500 years. The leaves are opposite, mostly oval or long oval, blossom in autumn, milky white, yellow, orange-red and so on, and the drupe is purple-black after maturity.

2. Osmanthus fragrans distribution

Osmanthus fragrans are native to Asia and are wild in southwest China, Taiwan and southern Japan. Sweet-scented osmanthus is the city flower in more than 20 cities, including Guilin in Guangxi, Suzhou in Jiangsu Province, Hangzhou in Zhejiang Province, Quzhou in Zhejiang Province, Xianning City in Hubei Province and Hefei City in Anhui Province.

3. Growth habits of Osmanthus fragrans.

Sweet-scented osmanthus likes warm environment and should grow in acid sandy soil with deep soil layer, good drainage, loose and fertile soil and rich humus. Young trees need some shade, and relatively sufficient light is required to ensure the normal growth of sweet-scented osmanthus after adulthood.

4. Edible effect of Osmanthus fragrans

Sweet-scented osmanthus is pungent and can be used as medicine. There are expectorant, cough, Sheng Jin, toothache and other effects, sweet-scented osmanthus fragrance, long-lasting, can make cakes (sweet-scented osmanthus cake), sweet-scented osmanthus tea, candy, and can make wine.

How many kinds of sweet-scented osmanthus are there?

Due to the long experience of artificial cultivation, natural hybridization and artificial selection, sweet-scented osmanthus has formed a rich variety of cultivated varieties, the most common of which are as follows:

1. Jin Gui

Morphological features: Jingui is an evergreen broad-leaved tree, up to 15 meters high, the crown can cover 400 square meters, the leaf is slightly broad, the upper part of the leaf is sparsely serrated and the lower part of the whole, smooth, glossy, dark green, golden flowers, rich aroma, florescence autumn, is the most common kind of cultivation everywhere.

Growth habits: strong adaptability, relatively resistant to shade.

Landscape use: sweet-scented osmanthus varieties with high ornamental value, economic value and practical value.

Main varieties: Dahua Jingui, Dayehuang, Huangchuan Jingui, late Jingui, Yuanye Jingui, Xianning late Gui, Ball Gui, Yuanjian Jingui, Liu Ye Sugui, Jin Shigui, Boye Jingui and other varieties.

2. Yingui

Morphological features: Yingui up to 180cm-200cm, opposite leaves, leaves are thinner than other osmanthus trees, turquoise, flowers are white, yellowish white or light yellow, light aroma, flowering autumn, generally less cultivated.

Growth habits: weak positive, like warm and humid climate.

Landscape uses: courtyard viewing, street greening.

Main varieties: Yulinglong, willow leaf silver cinnamon, long leaf early silver cinnamon, seed silver cinnamon, Baijie, early silver cinnamon, evening silver cinnamon and Jiulong cinnamon.

3. Dan Gui

Morphological features: Dangui is 3-5 meters high, up to 18 meters, the leaf is long and narrow, the tail tip is obvious, the leaf edge is fine serrated or entire, the leaf is thick, the leaf is dark green, the flower color is orange-yellow or orange-red, the smell is rich, the florescence is autumn.

Growth habits: weak positive, like warm and humid climate.

Landscape uses: ornamental, food spices.

Main varieties: big flower cinnamon, tooth cinnamon, cinnamon cinnamon, broad leaf red and so on.

4. Four Seasons Cinnamon

Morphological features: the four seasons cassia is also known as laurel, tufted shrubby, up to 12 meters high, dark brown bark, slightly round and thin leaves, smooth leaves, white or yellowish flowers, light aroma, perennial flowering, although the fragrance is light but quite popular with the masses, often potted plants for indoor decoration.

Growth habits: like warm, moist, sunny

Landscape uses: leaves and fruits contain aromatic oil, which can be used as industrial use; balcony, courtyard cultivation and ornamental; greening, beautification, fragrance and purification

Main varieties: long stem vegetarian flower, light makeup, laurel, short yellow, big leaf Buddha top bead, lobular leaf Buddha top bead, Tianxiangtai Pavilion, Tianxiang, wrinkled leaf four seasons laurel, Tiannu loose flower and so on.

Third, the difference between Jin Gui, Yin Gui, Dan Gui and Siji Gui.

Sweet-scented osmanthus has four strains of osmanthus, silver cinnamon, cinnamon and four seasons osmanthus. Their four colors and leaves are very different, and the price will be different, so you must recognize them clearly when you buy them. The specific distinction is shown in the table below:

Variety

Blade shape

Flower color

Jin Gui

The leaf is slightly broad, the upper part of the leaf is sparsely serrated and the lower part is entire, dark green

Golden yellow

Silver cinnamon

The leaf blade is long oval, the leaf margin is serrated or undulating, turquoise.

Yellowish white or yellowish

Dangui

The leaf is narrow and long, the tail tip is obvious, the leaf edge is densely serrated or entire, dark green

Orange or orange red

Sijigui

Elliptic broadly ovoid, entire or sparsely serrate, leaf margin undulate inconspicuous

Slightly white or yellowish

Conclusion: this is the end of the introduction of sweet-scented osmanthus varieties. I hope everyone can have a preliminary understanding and remember the differences between the above varieties, so that they will not be foolishly confused again.