Elaeagnus umbellata
| Elaeagnus umbellata | |
|---|---|
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| Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Rosales |
| Family: | Elaeagnaceae |
| Genus: | Elaeagnus |
| Species: | E. umbellata |
| Binomial name | |
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Elaeagnus umbellata Thunb. |
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Elaeagnus umbellata is known as Japanese silverberry,umbellata oleaster,autumn olive,autumn elaeagnus, or spreading oleaster. The species is indigenous to eastern Asia and ranges from the Himalayas eastwards to Japan. Because it fixes atmospheric nitrogen in its roots, it often grows vigorously and competitively in infertile soils.
Elaeagnus umbellata grows as a deciduous shrub or small tree, typically up to 3.5 metres (11 ft) tall, with a dense crown. It commonly bears sharp thorns in the form of spur branches. Flowers are fragrant and occur in clusters of white to yellow, 8-9 mm in length and 7 mm in diameter, and have four lobes.
The leaves are alternate, 4–10 cm long and 2–4 cm wide with wavy margins. The leaves are covered with minute silvery scales when they emerge early in spring, but turn greener above as the scales wear off during the summer. The underside is more intensely covered in the silvery scales, differing from the related E. angustifolia, which remains silvery until it sheds its leaves in the fall.
The red fruits are pulpy, juicy and sweet, 3-9 mm in length, 5 mm in diameter, and average 137 milligrams in weight, with a thin skin covering the whole fruit.
The flowers are borne in the leaf axils in clusters of 1-7. They are pale yellowish-white, fragrant, (often heavily fragrant) and have a four-lobed corolla 1 cm long. The fruit is a small round drupe 1/4 to 1/3 inches (0.65 to 0.85 cm) in diameter. The unripe fruit is silvery-scaled and yellow. It ripens to red, dotted with silver or brown.
When ripe, the fruit is juicy and edible, and also makes a good dried fruit. Though the fruit are small, the tree bears them abundantly. They are tart-tasting, with chewable seeds. Their content of the carotenoid, lycopene, is some seven to seventeen times higher than that of tomatoes.
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Wikipedia