Jujube

Lore & Background

The jujube has a complex taxonomic history. Carl Linnaeus first named it Rhamnus zizyphus in 1753.

Philip Miller later placed it in the genus Ziziphus in 1768, using the name Ziziphus jujuba. A later combination, Ziziphus zizyphus, was permitted but was suppressed in 2011 in favor of Ziziphus jujuba. The name derives from Ancient Greek ζίζυφον (zízyphon) through Latin and Romance languages, and is unrelated to jojoba.

Cultivation of Chinese jujubes in parts of Asia dates back thousands of years. Wild jujube kernels have been found at Neolithic sites on the Qi River basin of northern China.

The tree tolerates droughts and flooding and is now most widely grown in China. In Madagascar, it has become an invasive species, and its seeds are spread by zebus that eat the fruit. In Australia, commercial planting began around 2000, with ongoing expansion noted in recent years.

Reader's Guide

The jujube is significant as a versatile food crop and ornamental plant, adapted to a wide range of climates from temperate to tropical. Its fruit is eaten fresh, dried, or candied, and is used in teas, wines, vinegars, pickles, and desserts across Asia. In China and Korea, jujube tea syrup and canned tea are common.

The fruit is also smoked in Vietnam to produce black jujubes. The leaves contain saponin and ziziphin, which suppress the perception of sweet taste. Flavonoids and terpenoids found in the fruit have been studied for their chemical properties.

The tree is largely pest-free in North America, but in Europe, insect larvae, including those of the false codling moth, have destroyed 80–90% of crops in recent years. Witch's broom is the main disease in China and Korea. The jujube's ability to survive cold winters down to −15 °C and its tolerance of diverse habitats make it a resilient species for cultivation.

Did You Know?

• In Madagascar, jujube seeds grow easily in zebu faeces.
• Modern cultivated jujubes often have larger kernels than their wild counterparts.