Also known as: Jasminum sambac
Family: Oleaceae (The Olive group of plants. I kid you not!)
Origin: Though its name implies otherwise, it originated in India, Myanmar, the Philippines, and Sri Lanka.
“Let’s see, it’s strikingly beautiful, has a highly fragrant, captivating scent, can be creatively used in making a wonderful tea, dessert, or even a salad, and has a diversity of health applications . . . but can it iron a shirt?”
Such an array of attributes that this stunner has been featured in all three of my book series: The Civilized Jungle, Volume III, The Medicinal Jungle, Volume III, and The Edible Jungle, Volume I, as well as being seen and enjoyed by those taking tours of our Ola Brisa Gardens here in Manzanillo.
Nifty Nuggets of Knowledge: It has long been considered a sacred flower in Indonesian tradition, wherein it symbolizes purity, sacredness, and sincerity.
In other cultures, it also represents love, sensuality, grace, and the beauty of modesty, as a small and simple white flower can produce such sweet, fragrant, multi-petaled blossoms. In Arab mythology, it is said that a beautiful young nomad, named Jasmine, used many veils to protect herself from the harmful desert sun. Its name came by way of the fact that it was spread to Arabia and Persia by merchants and travelers, where it was cultivated and thrived.
It’s recognized by its small, white, highly scented (and actually used in perfumery) flowers and glossy green leaves. It can grow as a shrub or a climbing vine, and beyond its wonderful ornamental applications, it has – as mentioned earlier – both ethnopharmaceutical and culinary uses. But its positive qualities don’t stop there! It is non-toxic to pets and grown around one’s home, it happily thrives in full sun to partial shade with well-draining soil as a small shrub, pruned into a compact shape or trained to climb a trellis or fence.
A natural stimulant, medicinally, it has been used to treat acne, headaches, rashes, rheumatism, scars, skin redness, sores, improve sleep, relieve stress, and aid in wound healing. With natural antioxidants, it is being studied for analgesic, anticancer, antidiabetic, antimicrobial, antiobesity, antioxidant, antipyretic, gastroprotective, insecticidal, and lipid-lowering effects. It contains vitamins A and C, as well as flavonoids such as rutin, quercetin, and isoquercetin.
While not the norm – it’s so easy to make and wholly enjoyable – this week I believe I’ll provide a brief, fun, and easy to prepare recipe featuring this sweet smeller, as included in my recently published and available on Amazon Books (The core of capitalism – “Never miss an opportunity to sell!”), “The Edible Jungle, Volume I.”
Jasmine Flower Tea (Serves sixteen)
Ingredients:
One (1) cup, fresh Jasmine flowers
One-half (½) cup, Sugar
One (1) teaspoon Cardamom powder
One (1) cup of water
A pinch of saffron
Instructions:
• Place a saucepan on medium heat, add the sugar and water, and bring to a boil. Reduce the flame. Add the fresh flowers and the Cardamom powder. Once it begins to boil again, turn off the flame and allow the mixture (called sharbat in India) to cool down.
• Cover and set aside for around twenty-four (24) hours. This allows the fresh Jasmine flavor to completely infuse into the sugar syrup.
• After the twenty-four (24) hours, strain out the Jasmine flowers and discard them – saluting them for their sacrifice!
• Pour this concentrate into a bottle and store it in the refrigerator for up to six months.
• To serve, in a glass, add two (2) tablespoons of the concentrate, a glass of water, and ice.
If that doesn’t impress your morning guests, I don’t know what will!
