Eleagnus umbellata 

The umbellifer olive is a vigorous shrub native to China and Japan. It grows to a height of 4 meters.

The plant has medicinal properties! The fruits contain a large amount of lycopene and vitamins A, C and E. Lycopene is irreplaceable in the fight against prostate cancer, oral cavity, throat and skin cancer, and reduces the risk of cardiovascular disease.

The flowers are tubular, pleasantly fragrant, yellow-white, and begin to bloom at the turn of May and June.

The plant is melliferous!

The fruit is a stone fruit, edible, red with light dots, 1 cm in diameter. It ripens in October. If not harvested, it remains on the branches throughout the winter.

The umbellifer olive bears fruit every year without fail! The fruits have a sweet and sour taste and can be eaten raw or in preserves.

The leaves are ovate, up to 8 cm long, silver-green, and remain on the plant until late autumn.

The umbelliferous olive has no special soil requirements. It prefers sunny locations. It is resistant to frost and drought.

Seed Handling Instructions:

Before sowing, seeds should be soaked in water for 24 hours. After soaking, the seeds require refrigeration for several months at a temperature of around 5°C (41°F) to prepare them for germination.

Sow the seeds in well-drained soil, choosing a sunny location. Keep the soil consistently moist, but not waterlogged.

SEEDS ARE FOR SOWING ONLY!