Syzygium jambos (L.) Alston

Jambu mawar (Syzygium jambos) is a tree up to 10 meters tall of the Myrtaceae family, estimated to originate from Southeast Asia, including Indonesia, the Philippines, and Malaysia. Its distinctively rose-scented fruit can be eaten fresh, while its flowers produce an oil used as a perfume ingredient. The antibacterial compound content in jambu mawar is also believed to help relieve diarrhea and control cholesterol.

Grows in lowlands to highlands at elevations of 1,200 m above sea level. The plant will keep growing but not fruit above that elevation. Suited to almost all soil types at an acidity level of 5.5-7.0.

• Roots taproot.
• Leaves single, opposite position, oblong lance-shaped, tapering tip, 9-26 x 1.5-6 cm, dark green and glossy on top and thinly leathery.
• Stem round, diameter reaching 50 cm, bark brown in color.
• Fruit round to egg-shaped with a diameter between 2.5-5 cm, rose-scented, yellow or pink in color.
• Seeds 1-4 in number, brownish in color.

Propagated generatively (by seed) and vegetatively (air-layering, budding, and grafting).

Tannins, polyphenols, essential oils, squalene, ursolic acid, myricetin, gallic acid, salicylic acid, anacardic acid, anthraquinones, steroids, triterpene, saponins.

Cures diarrhea, allergies, toothache, bloating, addresses excess cholesterol, dengue fever, ulcers, vaginal discharge, hemorrhoids, facial blemishes, antidiabetic, anticancer, promotes digestive health, eliminates bedwetting habits in children, chickenpox.

• Select fresh jambu mawar leaves then wash thoroughly.
• Dry in direct sunlight, once dry grind into powder.
• Store in a clean, closed container.

Jambee iye mawar (Aceh), Klampok arum (Java), Kalampok aeng mawar (Madura), Nyambu ermawa (Bali), Kembes mawar, Kembes walanda, Kumpasa im baranda (North Sulawesi), Jambu jene mawara (Makassar).