Common Lilac

How To ID Me And What I’m Good For?

My ID Features:

Flowers

Leaves

Flowers (up close)

Bark

Common lilac

Latin Name - Syringa vulgaris.

Family - Oleaceae.

Season - Spring (for flowers).

Edible bits - Flowers.

Habitat - Hedges, woodlands, road sites, urban settings.

Possible Confusion - Sometimes confused with butterfly-bush (Buddleja davidii).

Description - An aromatic spring flower that is a member of the olive family. Most likely found in peoples gardens, though it has naturalised in some areas. The flowers are perfect for desserts, jams, jellies, syrups, flavoured vinegars and cordials. It lends itself really well to cream based recipes. The flowers raw can taste quite bitter, their best use is for infusions.

Medicinal Qualities - Studies have shown the leaf to prevent regular recurrence of symptoms in such diseases as malaria. There has also been evidence that the leaves can aid in the reduction of a fever. The lilac flowers are astringent and used externally for rashes, cuts and skin complaints.

Physical Characteristics -

Common Lilac is a large deciduous shrub or small tree, growing to around 6–7 m high. The bark is grey to grey-brown, being smooth on young stems and flaking on older stems.

The leaves are simple, 4–12 cm and 3–8 cm broad, light green to glaucous, and oval to heart shaped. They’re mostly arranged in opposite pairs. The flowers have a tubular base to the corolla, 6–10 mm long, with an open four-lobed apex. The colour of the flowers is lilac/mauve and are sometimes white.

The fruit is a dry, smooth, brown capsule, 1–2 cm long, splitting in two, to release the two-winged seeds.

Harvesting Sustainability - Only take what you need. Harvest a few flower heads from each tree.

Never munch on a hunch! Volf takes no responsibility for anything consumed.

Now For The Tasty Bit!

Here Are Our Delicious Recipes Using Lilac