Stephanotis floribunda Seeds | Madagascar Jasmine

Flat, pale brown Madagascar Jasmine seeds with a thin papery margin, on a plain background — Madagascar Jasmine (*Stephanotis floribunda*): Apocynaceae, native to the forests of Madagascar.

LATIN NAME: Stephanotis floribunda

COMMON NAME: Madagascar Jasmine

Plant Profile

Madagascar Jasmine is a twining evergreen climber with leathery, oval, dark-green leaves and clusters of waxy, tubular white flowers, each about four centimetres long with five spreading lobes. The flowers open over several weeks in summer and fill the air with a heavy, sweet perfume, especially in the evening.

It comes from the forests of Madagascar and is grown throughout the tropics and in temperate glasshouses, where it is a favourite for wedding work. In the wild it climbs high into trees, but in cultivation it is usually kept to a trellis or a hoop. Unlike true jasmine, the flowers are scentless in the cool of the morning and release their perfume only once the air warms.

Science & Biotechnology

The species belongs to the dogbane family, Apocynaceae, and like many of its relatives it contains cardenolides and alkaloids in its sap, which make it unpalatable to most herbivores and mildly toxic if eaten. Its pollination in Madagascar is thought to involve hawk moths, which can reach the nectar at the base of the long tube.

The perfume has been analysed as a blend of benzenoid compounds, including methyl benzoate and benzyl salicylate, and it is one of the strongest floral scents among cultivated climbers. The waxy texture of the petals comes from a thick cuticle, which also helps the flowers last in a bouquet.

Uses & Benefits

Madagascar Jasmine is grown for its flowers, which are cut for bridal work and for the florist trade, and for its scent, which is strongest in a warm, still evening. In the garden it is a plant for a conservatory, a warm greenhouse or a sheltered wall in mild climates.

It is not a culinary plant, and the sap can irritate skin and eyes; wear gloves when pruning. In the tropics it is also grown over pergolas and arches, where the evergreen foliage gives year-round cover. The stems are twined into wreaths and hoops for weddings, and a single hoop can carry twenty or more blooms at once. In the florist trade the stems are wired individually so that the flowers face outward.

Growing from Seed

Sow in spring at 22 to 25 °C in a light, free-draining mix, covering the seed lightly. Germination is uneven and can take a month or more; fresh seed gives the best results, and bottom heat helps.

Grow the young plants in a warm, humid place with bright, filtered light, and give them a trellis or hoop to twine around from the start. Pot on as the roots fill the container, using a compost with added grit. Water moderately in summer and sparingly in winter; in cool climates keep the plant at a minimum of 12 °C. Repot only when the roots have filled the pot, since the plant flowers best when slightly pot-bound.

Our Take

A greenhouse climber grown for waxy white flowers and a perfume that fills a room. It needs warmth, humidity and something to climb, and repays all three.

Herb Seeds