Ziziphus (Jujube) – a perennial plant of the loquat family, cultivated for over six thousand years in China and other subtropical regions of the world. The fruits resemble dates in taste and appearance: they are juicy, without a waxy coating, which allows them to be easily dried in the sun without additional processing. In fresh form, jujube is consumed as a fruit, while in cooking it is widely used to make compotes, jellies, purees, candied fruits, and various confectionery products. Dried fruits retain their quality for more than a year due to their low moisture content.
The composition of jujube is rich in nutrients: 15–25% sugars, up to 5% organic acids, 1.5–3% proteins, up to 2% starch, 3–4.5% fats, and up to 900 mg of vitamin C. They also contain pectic substances, active compounds (250–1250 mg), and trace elements, making them a valuable source of energy and antioxidants. Thanks to these properties, jujube is traditionally used in folk medicine for treating colds, liver, kidney, stomach, and heart diseases, as well as a diuretic.
The plant requires a warm climate and good lighting but is frost-resistant down to –25 °C. For successful cultivation, regular watering without overwatering, removal of weeds and dry branches, and fertilization with complex fertilizers in the spring and autumn periods are required. Jujube is not self-fertile, so to obtain a harvest, at least two varieties – early (e.g., Chinese 60) and late – must be planted, which ensures a longer fruit collection period. With proper care, the plant can live up to 100 years and yield from 55 kg to 80 kg of fruit per year.
Thus, ziziphus (jujube) is a universal product: it is valued both as a food ingredient and a medicinal remedy, and its climate resistance makes it attractive to gardeners around the world.
