Citrus - Plant Encyclopedia Results (Page 5)

Mangifera indica (Mango) is a large evergreen tree native to South Asia and among the oldest cultivated fruit trees, grown in India for over 4,000 years. In tropical climates it can reach 60-80 feet with a broad crown of glossy leaves. Small yellowish flowers appear in spring, followed by fleshy drupes known worldwide as mangoes.

Fruit shape varies from oval to kidney-shaped, with skin that may remain green or ripen to yellow, orange, or red. The flesh is juicy and aromatic, sometimes fiberless and sweet, sometimes more resinous depending on type. Mangoes are eaten fresh, dried, blended, or cooked, making them one of the most versatile tropical fruits. Some people experience irritation on the lips from the peel, so fruits are usually eaten peeled.

The tree thrives in full sun and well-drained soil in warm climates, hardy only to USDA Zones 10-11 (Zone 9 only with winter protection). With hundreds of named cultivars, Mangifera indica remains one of the world s most widely grown and culturally important fruit trees.

See Mango varieties.

Mangifera indica 'Mallika' (Mallika Mango) is a superior Indian hybrid selected from 'Neelum' and 'Dasheri', combining their rich aroma, smooth texture, and excellent keeping quality. The fruit is medium-sized, oblong, and slightly flattened, turning bright golden-orange when ripe. In humid climates, the skin may show small, grainy freckles called lenticels - natural pores that help the fruit breathe and do not affect flavor or quality. The deep orange flesh is firm, fiberless, and intensely sweet, with complex notes of honey, citrus, and melon. The fruit is best when allowed to ripen off the tree, which enhances its flavor and reduces internal acidity. The tree is moderately vigorous, compact, and highly productive under warm conditions.

'Mallika' performs exceptionally well in tropical and subtropical climates and is valued for its excellent post-harvest quality and consistent yields. It ripens during the mid to late season, typically from June to August, and ships well without losing flavor. Trees thrive in USDA Zones 10-11 and need protection from frost, with minimum tolerance down to about 30F.

This Burmese cultivar is prized for its bright citrus fragrance and clean, refreshing sweetness that evokes lemon meringue. The fruit is medium sized, typically elongated with a smooth yellow skin when fully ripe. The flesh is completely fiberless, rich in aroma, and noted for its delicate balance of acidity and sweetness. Most fruits develop a uniform golden color, and the seed is small, giving a high flesh-to-seed ratio. The tree is naturally manageable in size and performs well in container culture or small gardens, where it remains productive and visually tidy.

The trees flower and set fruit reliably in tropical and subtropical climates and are considered relatively cold tolerant for a Southeast Asian cultivar. Growth is vigorous but not overly dense, with upright branching and good disease resistance in warm, humid regions. Because the fruit hang in loose clusters, harvesting is easy and the ripening pattern is consistent. This cultivar is especially valued by home growers for its compact habit, excellent dessert quality, and unique lemon-like aroma that distinguishes it from other mango varieties.

Orixa japonica is a deciduous shrub growing to 3 metres (10 ft). Crushed leaves have a citrus fragrance.

Pelargonium crispum, commonly known as lemon-scented pelargonium, is a small, woody shrub native to the Western Cape of South Africa, valued for its finely textured foliage and strong citrus fragrance. It typically grows 1 to 2 feet tall with a dense, branching habit, producing small, deeply crinkled, rounded leaves that release a distinct lemon scent when touched. The flowers are relatively small, usually pale pink to light purple with darker markings on the upper petals, and are produced in loose clusters above the foliage.

This species prefers full sun to bright light and well-drained soil, with moderate watering and good drying between cycles. It grows at a moderate rate and responds well to regular pruning, which helps maintain a compact form and encourages fresh aromatic growth. Suitable for USDA zones 9 to 11, it is frost-sensitive and should be protected below about 32 to 35 F. Pelargonium crispum is commonly grown in containers, herb gardens, and patios, where its fragrant foliage can be easily enjoyed.

This is a small sized tree related to the Allspice, with leaves containing and aromatic oil that somewhat resembles clove oil. This essential oil is distilled from the leaves and is used in perfumes. A type of cologne named 'Bay Rum' was historically made in the early 20th century by distilling the oil using rum and water, hence the common name of the plant. The cologne has its spicy notes from the bay and its smoky, woody tones from the rum aged in casks. The essential oil of bay rum has two distinct fractions upon distillation. The first fraction distills out quickly and is a light weight oil that floats on water. The second fraction distills more slowly and is a heavy weight oil that sinks in water. The two oils are recombined to make oleum pimentae foliorum, or 'oil of pimento leaves'.

Bay Rum inflorescence has small white flowers resembling tiny bouquets of sparkly cotton candy. They are followed by a small black ovoid fruit. The fruit is not edible, the bay rum (used for cologne) and essential oil itself are toxic and should not be ingested. However, leaves of Pimenta racemosa can be used in cooking and tea.

For generations, Bay Rum has been used in folk medicine for sore muscles, strains, and sprains. Later it was discovered that the essential oil contains a diterpene that has anti-bacterial properties.

If you are looking for a slow-growing, columnar tree with a mature height of 20 ft, the Bay Rum, a magical charmer with healing properties, is the best choice. If you rub the leaves, the fragrance will linger with you all day, the plant will never run out of fragrance.

Plant care and hardiness is similar to Allspice. Grow this tree in full sun or light shade, and provide regular watering.

Pimenta racemosa var. citrfolia "Lemon Scent" (Lemon Bay Rum Tree, Citrus Bay) is a hard-to-find variety. All plant parts have strong lemon scent, very pleasant and relaxing. This cultivar can be propagated from seeds, but only 10-20 percent of the seedlings come true to type, others come out as regular Bay Rum; cuttings are hard to root. The Citrus Bay plants seem to be much hardier than regular Bay Rum and have better resistance to leaf fungus.

Daikon (literally - big root), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is now available internationally. In some locations, daikon may be planted but not harvested, for its ability to break up compacted soils and recover nutrients.

In Japan, many types of pickles are made with daikon roots, including takuan and bettarazuke. Daikon roots can be served raw, in salads, or as sashimi's tsuma which is prepared by meticulous katsura-muki. Daikon-oroshi (grated daikon) is frequently used as a garnish, often mixed into various dippings such as ponzu, a soy sauce and citrus juice condiment. The pink spicy momiji-oroshi, literally "autumn-leaf-red grated (daikon)") is daikon grated with chili pepper. Simmered dishes are also popular such as oden. Daikon that has been shredded and dried (a common method of preserving food in Japan) is called kiriboshi-daikon ("cut-dried daikon"). Daikon radish sprouts (kaiware-daikon (literally "open-clam-like daikon")) are used raw for salad or garnishing sashimi. Daikon leaves are frequently eaten as a green vegetable. They are thorny when raw, so softening methods such as pickling and stir frying are common. The daikon leaf is one of the Festival of Seven Herbs, called suzushiro.

In Chinese cuisine, turnip cake and chai tow kway are made with daikon.

Ribes viburnifolium, is an uncommon North American species in the gooseberry family.

Ribes viburnifolium is a perennial shrub which grows low to the ground, extending long reddish stems horizontally. It may be pruned to restrain its sprawling tendencies.

The leaves are dark green and shiny on their top surfaces, and lighter green or yellowish and leathery on the undersides. The leaves have glands which exude a sticky, citrus-scented sap.

Clusters of deep red flowers bloom in late winter and into early spring. The plant yields small red fruits later in the spring.

It is a small evergreen bush with flat bluish-green aromatic leaves and yellow flowers that bloom in late summer. Colorful sepals are long lasting. Rue fragrance is strong, characteristically aromatic and sweet; it cannot be compared with any other spice. The taste is rather bitter, even more so when dried. Rue fruits (berries) taste similar, but stronger and somewhat hot. For use in medicine and food, its leaves and young stems are gathered before rue flowers bloom. In some parts of the world, rue is used as an insect repellent for humans and animals. Sometimes, rue plants are also used as natural pesticides, planted among other bushes such as roses or raspberry brambles to keep away insects and small animals. Ancient Egyptians and early Greeks believed that rue taken orally could improve eyesight and it was once popular among medieval artists, crafters, and writers who needed good vision to perform close work. The juice of fresh rue has been used to relieve toothaches and earaches. In Chinese medicine, rue is used to eliminate intestinal worms. Even though rue has been used historically for these and a number of other serious conditions, such as acute infections, heart conditions, and mental illnesses, no scientific studies currently support any of these uses. It is said to strengthen capillaries when taken in tea. Rue oil is approved, however, by the U.S. Food and Drug Administration (FDA) as a flavoring agent. As a relative of the citrus fruits, rue oil has a flavor similar to the bitter oil in orange or lemon rinds. Small amounts of it may be used in cosmetics and foods. Fresh rue leaves are sometimes added to mixed salads, used in making pickles, or put into cooked dishes for a bitter taste. In Italy, rue is used to flavor grappa, a type of brandy.

Similar species - Ruta chalepensis.

The Monkey Orange is a captivating fruit tree from tropical Africa and Madagascar, known for its vibrant yellow fruits and wide range of uses.

This small to medium-sized tree, has glossy leaves and thorny branches that make it visually striking.

What does the Monkey Orange taste like? The fruits, size of an orange, have a hard shell that protects their sweet-tart pulp with interesting pleasant taste somewhat similar to mangosteen. Some people say it tastes like a mix of citrus and pineapple with a hint of fermentation.

Rich in vitamin C and B vitamins, the fruit can be enjoyed fresh or transformed into jams, juices, and even wine.

Its durable wood is prized for carvings, and its leaves and roots are used in traditional medicine and as natural insecticides.

Slow-growing yet resilient, this hardy tree thrives in full sun and well-drained soil, offering beauty, nourishment, and practicality - an excellent choice for tropical or subtropical landscapes.

Why is it called Monkey Orange?

The "monkey orange" likely gets its name from its appeal to monkeys that eat the fruit and distribute the seeds in their habitat in Africa.

The seeds and unripe fruits are toxic. The seeds must be avoided though as they are poisonous or could have purgative effects.

Colima is a rounded shrub bearing recurved thorns and red shiny fruit that contrasts well with its bright green leaflets in mid, to late summer. An important wildlife plant, colima is a food source for white tailed deer, many birds, butterfly larvae and butterflies, who sip the nectar from its inconspicuous flowers. Its bark and bitter-tasting aromatic leaves are powdered and used as a condiment, while its wood produces a yellow dye. The flowers, leaves and fruit have an aroma of citrus.