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Loquat
Eriobotrya japonica
Family: ROSACEAE
Rich source of Amygdalin B17 - Laetrile
Japanese plum, Loquat - Eriobotrya japonica - This small- or medium-sized tree is native to China and Japan. It can be grown in containers. Beautiful downy foliage, fragrant flowers, and delicious fruit. The golden-yellow fruit has a distinct flavor like pear, with a hint of apricot and pineapple.
Over the years we have noticed many Loquat trees growing on our property, without our planting any; they are obviously germinating from seeds dropped by birds.
Like so many of the medicinal plants that have arrived here by themselves, we were intrigued by this beautiful tree and naturally wondered what the medicinal properties were. To my amazement when I researched the Loquat tree I came across an article from Dr Michael Tierra L.Ac., O.M.D. who states that Loquat had the hydrocyanic glycosides in common with apricot and peach seeds as well as wild cherry tree bark.
These hydrocyanic glycosides are also known as amygdalin or vitamin B17 or Laetrile better known from the work of Dr. Krebs. With there being such a controversy on obtaining Apricot kernels we thought this may be a solution as laetrile is highly respected by many people as both a cancer preventive and a cure for some cancers.
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Japanese plum, Loquat - Eriobotrya japonica |
Herbalists in Cyprus in the Mediterranean use Loquat leaf tea with some success for various types of cancer. Loquat leaf is a very popular folk treatment not only for cancer but many other diseases in Japan. In fact, there is a small book in Japanese called "Natural Remedy" by Yuriko Tojo (1988) that describes various ways to use the Loquat both internally and externally for moxa. I think it is highly significant that with Dr. Krebs and the laetrile controversy, the use of loquat leaf on the island of Cyprus for cancer and then its use in Japan not only internally but externally with moxabustion, demonstrates that the Loquat tree offer us a valuable medicine and remedy.
Drinking Loquat leaf tea regularly and eating 2 seeds per day has been successfully used for blood vessel and bone marrow, liver and pancreatic cancer. It is essential to eat the seeds as it is some 1300 times higher in amygdalin B17 Laetrile than the leaves.
The shiny side of the leaf has been used with good results by putting it over cancerous tumours and using moxabustion on it daily.
These cancers are said to be incurable. I think it is reasonable then that the Loquat leaf and seed treatment and a healthy diet regime may be followed. For insight into a healthy diet regime you can purchase Secrets to Living a Quality Life CD or use our Online Consultation form for a personalized specific consultation.
My family have a Loquat tree in their backyard in the city, so it shows that this beautiful tree that seems to grow in diverse climates can be grown in your own backyard and the fruit can be eaten, used for wine, chutneys, jam and tarts. The leaves, fruit and seeds can be used for medicine and an alternative coffee can be made from the seeds.
Common Names: Loquat, Japanese medlar, Nispero. Loquat leaf, pi pa ye
Distant Affinity: Apples (Malus spp.), Medlar (Mispilus germanica), Stone Fruit (Prunus spp.), Pears (Pyrus spp.) and others.
Uses:The fruit, kernel and tender leaves are all used for medicinal purposes. The fruit has a sweet sour flavour.
Properties: Antitussive, expectorant, antiemetic
Constituents: The fruits flesh contains malic acid, tartaric acid, citric acid, tannate, carotene, vitamins A, B and C. Its leaves and kernel contain amygdalin (amygdalin is otherwise known as the anti-cancer vitamin, B17 or laetrile).
Action: Beneficial to the vital energy of the lungs. It dissolves and expectorates phlegm and alleviates coughs. Relieving coughing and vomiting. The flesh promotes the secretion of body fluids and eliminates thirst. The tender leaves are used for various types of coughs but the under side is usually prepared by rubbing the hairs off so they do not irritate the throat.
Indications: Coughing due to heat in the lungs. Chronic and acute bronchitis. Thirst due to summer heat can be treated with Loquat leaves, drunk as a substitute for tea.
Dosage: 6-15 grams
Safety: Loquat leaf should not be used for coughs caused by cold.
Origin: The loquat is indigenous to south eastern China. It was introduced into Japan and became naturalized there in very early times. It has been cultivated in Japan for over 1,000 years. It has also become naturalized in India and many other areas. Chinese immigrants are presumed to have carried the loquat to Hawaii. It was common as a small-fruited ornamental in the USA in the 1870's, and the improved variety, Giant, was being sold there by 1887. Japan is the leading producer of Loquats, followed by Israel and Brazil. It grows well in Australia as we know on our property.
The Loquat is adapted to a subtropical to mild-temperature climate. Where the climate is too cool or excessively warm and moist, the tree is grown as an ornamental but will not bear fruit. Well established trees can tolerate a low temperature of 12° F. The killing temperature for the flower bud is about 19 ° F and for the mature flower about 26° F. At 25° F the seed is killed, causing the fruit to fall. Extreme summer heat is also detrimental to the crop, and dry, hot winds cause leaf scorch. High heat and sunlight during the winter often results in sunburned fruit. The white-fleshed varieties are better adapted to cool coastal areas. The Loquat tree can be grown in a large pot and would look stunning as it is a beautiful tree.
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Description
Growth Habits: The loquat is a large evergreen shrub or small tree with a rounded crown, short trunk and woolly new twigs. The tree can grow 20 to 30 ft. high, but is usually much smaller than this--about 10 ft. Loquats are easy to grow and are often used as an ornamental. Their boldly textured foliage adds a tropical look to the garden and contrast well with many other plants. Because of the shallow root system of the Loquat, care should be taken in mechanical cultivation not to damage the roots.
Foliage: Loquat leaves are generally eliptical-lanceolate, 5 to 12 inches long and 3 to 4 inches wide. They are dark green and glossy on the upper surface, whitish or rusty-hairy beneath, thick and stiff, with conspicuous parallel, oblique veins. The new growth is sometimes tinged with red. The leaves are narrow in some cultivars and broad in others.
Flowers: Small, white, sweetly fragrant flowers are borne in autumn or early winter in panicles at the ends of the branches. Before they open, the flower clusters have an unusual rusty-wooly texture.
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Fruit: Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 1 to 2 inches long with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow or orange and sweet to subacid or acid, depending on the cultivar. Each fruit contains three to five large brown seeds. The loquat is normally pollinated by bees. Some cultivars are self-infertile and others are only partially self-fertile. Flowers of the early and late flushes tend to have abnormal stamens and very little viable pollen. Thinning of flowers and young fruits in the cluster, or clipping off all or part of flower and fruit clusters is sometimes done to enhance fruit size. Under most conditions the loquat tends to develop an alternate-bearing pattern, which can be modified somewhat by cluster thinning in heavy production years. For the highest quality fruit the clusters are sometimes bagged to protect from sunburn and eliminate bird damage.
Location: Loquats are wind tolerant and grow best in full sun, but also do well in partial shade. The round headed trees can be used to shade a patio.
Soil: Loquats grow well on a variety of soils of moderate fertility, from light sandy loam to heavy clay and even limestone soils, but need good drainage.
Irrigation: Loquat trees are drought tolerant, but they will produce higher quality fruit with regular, deep watering. The trees should be watered at the swelling of blossoms and 2 to 3 waterings should be given during harvest time. The trees will not tolerate standing in water.
Fertilizing: Loquats benefit from regular light applications of organic nitrogen fertilizers, but too much nitrogen will reduce the flowering.
Pruning: Judicious pruning should be done just after harvest, otherwise terminal shoots become too numerous and cause a decline in vigour. The objective of pruning is a low head to facilitate fruit thinning and harvest. Prune also to remove crossing branches and thin dense growth to let light into the centre of the tree. Loquats respond well to more severe pruning.
Propagation: Generally seeds are used for propagation only when the tree is grown for ornamental purposes or for use as rootstock. For rootstock the seeds are washed and planted in flats or pots soon after removal from the fruit and the seedlings are transplanted when 6 to 7 inches high. When the stem is 1/2 inch thick at the base, the seedlings are ready to be top-worked. Loquats can be propagated by various grafting methods, including shield-budding or side-veneer grafting and cleft-grafting. The use of loquat seedling rootstock usually results in a comparatively large tree with a high canopy. Cultivars grown on quince rootstock produce a dwarfed tree of early bearing character. The smaller tree has no effect on fruit size and gives adequate fruit production with the advantage of easier picking. Loquat cuttings are not easy to root. Grafted trees will begin to bear fruit in 2 to 3 years, compared to 8 to 10 years in seedling trees.
Pests and Diseases: There are few pests that bother loquats. Occasionally infestations of black scale may appear. Fruit flies are a serious pest in areas where they are a problem. Birds will also peck at the ripe fruit and damage it.
Harvest: Loquat fruits should be allowed to ripen fully before harvesting. They reach maturity in about 90 days from full flower opening. When ripe the fruit develops a distinctive colour, depending on the cultivar, and begins to soften. Unripe fruits do not ripen properly off the tree and are excessively acid. The fruit is difficult to separate from the cluster stems without tearing and must be carefully clipped individually or the whole cluster removed and the fruit then snipped off. Ripe fruit may be stored in the refrigerator for 1 to 2 weeks.
The Loquat is comparable to the apple in many aspects, with a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit smoothies. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly and chutney, and are delicious poached in light syrup. Loquats can also be used to make wine.
With all these wonderful attributes the Loquat tree is certainly welcome on our property.
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