Temptation
ActiveSkimmia japonica Thunb. · Japanese skimmia
Praktijkonderzoek Plant en Omgeving B.V.
Variety traits
Taste and Aroma — Skimmia japonica Thunb.
Skimmia japonica Thunb.
For Skimmia japonica, aroma is an important ornamental trait, whereas the taste parameter is inapplicable due to the plant's high toxicity.
In the reference 10 varieties crop Japanese skimmia, where this is mentioned in the description.
The aroma of Skimmia japonica is considered a key varietal trait, highly valued in ornamental horticulture. When crushed, the leaves of the plant emit a characteristic spicy or citrus scent, and the flowers, especially those of male specimens, possess a distinct floral fragrance. The assessment of scent intensity in breeding remains purely descriptive, as there are no standardized methods for the quantitative measurement of aromatic compounds for this crop.
The concept of taste is not applicable to Skimmia japonica, as the plant is poisonous and unsuitable for consumption. All parts of the shrub contain toxic components; therefore, agronomic indicators characterizing nutritional value, such as acidity or sugar content, are not evaluated and hold no practical significance in variety testing.
General information about the subject — on the page Taste and aroma.
Varieties of Japanese skimmia mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Redbolwi
ActiveSkimmia japonica Thunb. · Japanese skimmia
Albert L.C. Bolwijn