Staphylea colchica

Steven

Cochis bladder-nut

Staphyleaceae Edible: Leaves, Buds, Flowers 318 iNaturalist observations

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Summary

Staphylea colchica, the Caucasian bladdernut, Colchis bladdernut, or Georgian: ჯონჯოლი, jonjoli or djondjoli, is an ornamental shrub in the Staphyleaceae family. It is native to western Georgia. Its binomial name is derived from the western Georgian kingdom of Colchis. This small tree (6–10 feet) is a rapidly growing deciduous species. It grows best in well-drained and partly shaded locations. Although it produces fragrant flowers and fruit, it spreads often by suckers. Its buds, preserved in brine and seasoned with raw onion and vegetable oil, are a common dish in Georgia.

Description

A shrub or small tree. It grows 4 m tall. It loses its leaves during the year.

This description is brief — help expand it

Edible Uses

Flower buds are edible, though no further details are given. An oil from the seed tastes like pistachio nuts but is purgative.

Traditional Uses

The young leaf shoots are eaten. The young flower buds are pickled in brine and used as a caper-like condiment.

This uses section is brief — help expand it

Medicinal Uses

The plant is purgative.

Distribution

It is a temperate plant. It needs moist, rich, well-drained soils in either full sun or light shade. Melbourne Botanical garden. It suits hardiness zone 6.

Where It Grows

Australia, Caucasus, Central Asia, Georgia*, Iran, Mediterranean, Middle East,

Cultivation

Tolerant of a wide range of soils so long as they are not too dry, it prefers a rich loamy soil in full sun or semi-shade. Prefers a neutral to acid soil but tolerates some alkalinity. A very ornamental plant, it is hardy to about -20°c. Fairly fast-growing when young, but slowing with age. Flowers best in years that follow hot summers. Plants in this genus are notably resistant to honey fungus.

Propagation

Seed can be very slow to germinate, sometimes taking 18 months or more. Sow as soon as ripe in a cold frame for the best chance of spring germination. Stored seed should be sown as early in the year as possible with cold stratification, and may not germinate until the following spring. Prick out seedlings into individual pots when large enough to handle and grow on in light shade in the greenhouse through their first winter, then plant out early the following summer. Cuttings of half-ripe wood, 5–8cm with a heel, taken July/August in a frame give a fair to good success rate. Layering in July/August takes 15 months and gives a good percentage.

Other Uses

An oil extracted from the seed tastes like pistachio nuts but has purgative properties. No other uses for the oil were reported.

Production

It grows rapidly.

Other Information

They are sold in local markets.

Also Known As

Dzhondzholi, Jonjoli

References (6)

Bull. Soc. Imp. Naturalistes Moscou 21(3):276. 1848
Bussman, R. W., et al, 2016, A comparative ethnobotany of Khevsureti, Samtskhe-Javakheti, Tusheti, Svaneti, and Racha-Lechkhumi, Republic of Georgia (Sakartvelo), Caucasus. Journal of Ethnobiology and Ethnomedicine.
Bussman, R. W. et al, 2017, Ethnobotany of Samtskhe-Javakheti, Sakartvelo (Republic of Georgia), Caucasus. Indian Journal of Traditional Knowledge Vol. 16(1) pp 7-24
Bussman, R. W., et al, 2021, Unity in diversity—food plants and fungi of Sakartvelo (Republic of Georgia), Caucasus. Journal of Ethnobiology and Ethnomedicine (2021) 17:72 p 15
Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 238

Show all 6 references

Rivera, D. et al, 2006, Gathered Mediterranean Food Plants - Ethnobotanical Investigations and Historical Development, in Heinrich M, Müller WE, Galli C (eds): Local Mediterranean Food Plants and Nutraceuticals. Forum Nutr. Basel, Karger, 2006, vol 59, pp 18–74