Litsea cubeba seed

LATIN NAME: LITSEA CUBEBA

COMMON NAME: Aromatic Litsea, May Chang, Mountain Pepper

The aromatic litsea is a quiet shrub with a very bright scent, and it has perfumed the hills of Asia for centuries. It grows as an evergreen shrub or small tree, reaching five to twelve metres, with smooth, aromatic bark, glossy, aromatic leaves, and in early spring, before the new leaves, it is covered in clusters of small, fragrant, cream or yellow flowers, followed by small, dark berries. The fruit is the source of the plant’s fame: it is rich in a strongly lemon-scented essential oil that is prized in perfumery and flavour, and the whole plant, from leaf to bark, carries a fresh, spicy, citrusy scent. It is a member of the laurel family, native to China, Taiwan, Southeast Asia and the Himalayas, and it is known by many local names, including maqaw to the Atayal people of Taiwan.

Scientific Research & Plant Biotechnology

The aromatic litsea has a genuine and growing place in the essential-oil and phytochemical research. The fruit yields a strongly lemon-scented essential oil, and the researchers have studied the chemistry of this oil, which is rich in citral and the related compounds, and its uses in perfumery, flavour and aromatherapy, as well as its potential antimicrobial and other biological activity. The plant is also studied in the flavour and fragrance industry, where its oil is valued as a natural source of the lemon-like scent, while in Taiwan and elsewhere the fruit is a prized traditional seasoning. The species has also been studied in ecology for its role in the mountain forests and in horticulture for its ornamental value. For a plant of such fragrance and such practical value, the aromatic litsea has a bright and interesting record of research.

Ecological & Economic Value & Wide Applications

To grow the Aromatic Litsea from seed, ecologically, the aromatic litsea is a generous plant of the mountain forest. Its early flowers feed the bees and the other pollinators, its berries feed the birds, and its aromatic foliage adds to the rich life of the warm forests where it grows. Its economic value is considerable: the fruit is processed for its lemon-scented essential oil, used in the perfumes, the soaps, the flavourings and the aromatherapy, while in Taiwan and elsewhere the fruit is a traditional seasoning in the indigenous cuisine, and the plant is also grown as an ornamental for its fragrance. To raise the aromatic litsea, sow the fresh seeds in pots of free-draining compost about a centimetre deep, keep them gently watered in a sheltered, bright place, and grow the little trees on in the warmth.

sow the fresh seeds in pots of free-draining compost about a centimetre deep, keep the young litseas gently watered in a sheltered, bright place, and grow the little trees on in the warmth.

LATIN NAME: Litsea cubeba

COMMON NAME: Aromatic Litsea, May Chang, Mountain Pepper

The aromatic litsea is a quiet shrub with a very bright scent, and it has perfumed the hills of Asia for centuries. It grows as an evergreen shrub or small tree, reaching five to twelve metres, with smooth, aromatic bark, glossy, aromatic leaves, and in early spring, before the new leaves, it is covered in clusters of small, fragrant, cream or yellow flowers, followed by small, dark berries. The fruit is the source of the plants fame: it is rich in a strongly lemon-scented essential oil that is prized in perfumery and flavour, and the whole plant, from leaf to bark, carries a fresh, spicy, citrusy scent. It is a plant of the mountain forests, gentle and wonderfully fragrant.

The aromatic litsea belongs to the laurel family, Lauraceae, and it is native to China, Taiwan, Southeast Asia and the Himalayas. It is known by many local names, including maqaw to the Atayal people of Taiwan, and it grows in the warm forests of the hills.

Positive & Encouraging Seed Germination Guide

Growing an aromatic litsea from seed is easy and rewarding. The seeds sit inside the small, dark berries, and they are best sown fresh, since they lose vigour quickly. Clean the seed and sow it in pots of free-draining compost, about a centimetre deep, and keep it warm, bright and evenly moist. Germination usually begins within three to six weeks. Pot the seedlings on as they grow and plant them out in a sunny or partly shaded, sheltered spot in good soil, protecting them from cold. A seed-raised aromatic litsea will soon fill the garden with its fresh, lemony scent.

Scientific Research & Plant Biotechnology

The aromatic litsea has a genuine and growing place in essential-oil and phytochemical research. The fruit yields a strongly lemon-scented essential oil, and researchers have studied the chemistry of this oil, which is rich in citral and related compounds, and its uses in perfumery, flavour and aromatherapy, as well as its potential antimicrobial and other biological activity. The plant is also studied in the flavour and fragrance industry, where its oil is valued as a natural source of lemon-like scent, and in Taiwan and elsewhere, the fruit is a prized traditional seasoning. The species has also been studied in ecology for its role in the mountain forests and in horticulture for its ornamental value. For a plant of such fragrance and such practical value, the aromatic litsea has a bright and interesting record of research.

Ecological & Economic Value & Wide Applications

Ecologically, the aromatic litsea is a generous plant of the mountain forest. Its early flowers feed bees and other pollinators, its berries feed birds, and its aromatic foliage adds to the rich life of the warm forests where it grows.

Its economic value is considerable. The fruit is processed for its lemon-scented essential oil, used in perfumes, soaps, flavourings and aromatherapy, and in Taiwan and elsewhere the fruit is a traditional seasoning in indigenous cuisine, while the plant is also grown as an ornamental for its fragrance. For a grower, the aromatic litsea is a valuable and fragrant plant, and for a gardener it brings a fresh, lemony scent to the garden.