This herb is native to the East, South and East Asia. Its common name is Jujube. The scientific name of this herb is Zizyphus jujuba. The jujube belongs to the family Rhamnaceae. The jujube is a thorny shrub, can grow to over 10 m. tall but usually is 2 m. and media, with many branches in a zig-zag. The leaves of this medicinal plants are not perennial, and are 2-7 cm. long. They are oblong, light green and bright. The flowers of this herb are small, yellowish green conglomerate born in the axils of the leaves. It is a very long-lived herb, supported or semi-arid conditions. It blooms in summer and mature fruit called jujube with the arrival of autumn. These fruits are reddish to reach maturity and have drupa globosa about 2-3 cm in length. Are used for medicinal purposes: the fruits, leaves and bark of the branches of this plant. The fruits of this medicinal plant can be found: tannins, glucosides, vitamin C and mucilage. Jujube roots have been used against fever.
The Jujube barks are tannins (although to a lesser extent) and the leaves are glucosides, tannins and some acids such as hydrogen zizífico. These parts of the plant have different properties. The fruit is mainly demulcent and vitamins, the bark has astringent, anti diarrheal, and applies in cases of pharyngitis and eczema, and the leaves are astringent and also lower the level of blood sugar (diabetes).
Recipes from this herb:
Decoction: Place a spoonful of leaves and bark of Zizyphus jujuba per cup, boil for 5 minutes and are taken from 4-6 cups a day. This decoction can also be used in compresses, washes, gargles, etc. It is convenient to prepare more concentrated than for drinking and boiling for 10 minutes. The fruits (ber) can eat (no more than 6 and 9 fruit daily) fresh and have a mild laxative effect due to its large amount of mucilage. They are not tasty and are digested with difficulty, so they are not very recommended.