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Eugenia polyantha Indonesian Bay-Leaf Daun salam Myrtaceae 
 

 
Eugenia polyantha, Indonesian Bay-Leaf, Myrtaceae, Daun salam

Synonym:Syzygium polyanthum
Aromatic and slightly sour/astringent, but quite weak. According to Indonesian cookbooks, the leaves should develop more flavour after short frying; however, I cannot confirm the procedure to increase the flavour Salam is a deciduous tropical tree with spreading branches and simple leaves, originally from Indonesia; it is also growing abundantly in Suriname.
Indonesian bay leaf can reach a height of 90 feet although 60 feet is more common.
The flowers are pink and somewhat fragrant while the fruits are round; red at first, later brown.
The seeds are small and brown and edible.
The dried brown leaves of daun salam are aromatic and somewhat sour; used as a spice in the Indonesiasignificantly. Medicine: Leaf and bark extracts are used medicinally against diarrhoea. Pounded leaves, bark and roots are applied as poultices against itches.

 

  

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