Exotic Moray from Seeds

In short: Orange jasmine (Murraya paniculata) is an evergreen citrus relative that grows well indoors at 16–25 °C in a bright spot near a south or east window. Sow the seeds on the surface of citrus substrate at about 25 °C and keep them humid, out of direct sun. Overwinter the plant at about 10 °C, as it is not frost-resistant.

Orange Jasmine (lat. Murraya paniculata) is an evergreen shrub belonging to the citrus family (Rutaceae). Its homeland is Asia. Most commonly, its origin is attributed to China and Japan. Today, it is widely found in Southeast Asia. It can be found in territories from Pakistan and Sri Lanka to southern China, Thailand, and Malaysia. It is also cultivated in the Philippines, Indonesia, and New Guinea. It has spread to northern Australia and southwestern Oceania. In its native habitats, it occurs in tropical forests, in shrublands along watercourses, and in mountainous areas grows up to an altitude of approximately 1,300 metres above sea level. Orange Jasmine is also known by its older name Satinwood or by the designations Mock Orange and Chinese Box.

There are several species of Murraya, including for example Murraya paniculata, Murraya stenocarpa, Murraya ovatifolialata, Murraya koenigii, Murraya exotica, and Murraya alata.

• Murraya koenigii received its species name after botanist Johann Koenig. This species is native to India, Sri Lanka, and Pakistan. In its natural habitat, plants grow to a height of 4-6 m and width of 3-5 m, with trunk diameter reaching approximately 40 cm. The leaves are pinnate, with a length between 15-25 cm. Each leaf has 11-21 pairs of leaflets. Individual leaflets have an obovate shape and grow to 2-4 cm in length. The shrub blooms with small white flowers. The fruit consists of black berries whose pulp is edible, but beware, the seeds are poisonous.

• Murraya exotica is often grown in tropical gardens. This species of murraya has small, densely growing waxy leaves of oval shape. Their color is dark green. When crushed, the leaves emit a pleasant fragrance. The flowers are small, tubular, composed of five white petals from whose center the pistil with stamens prominently protrudes. The flowers bloom gradually and their scent resembles citrus. The berries (fruits) are red and edible. They taste similar to pickled olives.

• Murraya paniculata is a thornless, evergreen shrub with pinnate, dark green, leathery leaves. The flowers are white with five corolla petals. They emit a pleasant fragrance. The fruits are red in color, approximately 0.5 cm in size, round or oblong in shape. In our conditions, this species is grown as a potted plant, and it is often shaped into bonsai (bonsai supplies).

Growing Murraya

Murraya is relatively undemanding to grow and quite resilient. It thrives best in a greenhouse but tolerates indoor cultivation as well. Place it in an airy, bright, and warm room, preferably near a south or east-facing window. The plant thrives best at temperatures of 16-25°C. Its roots are particularly fond of warmth. If they become chilled or waterlogged, the plant drops flowers and fruits; severe chilling causes leaf drop as well. For watering, it's best to use rainwater or boiled water. Water regularly so that the substrate doesn't dry out completely. During summer, murraya can be placed outdoors on a balcony or in the garden, but it must not be exposed to harsh sunlight. When outdoors, the plant requires generous watering and should be fertilized approximately once a month with liquid fertilizer for houseplants. In winter, move it to a cooler room with a temperature of about 10°C. The plant is not frost-resistant, so do this before the first frosts arrive. The winter location should have sufficient light and air humidity. Adequate humidity can be ensured by regular misting of leaves or placing a humidifier near the plant. Misting is the main water source in winter; reduce watering to a minimum and don't fertilize the murraya either. The most suitable substrate for murraya is slightly acidic, permeable, and nutrient-rich soil that doesn't contain lime (substrates). Since murraya is a relative of citrus plants, you can use special substrate for citrus plants. It's advisable to repot murraya every two years in spring into a larger pot (terracotta pots). The plant can be pruned and shaped, which can achieve a relatively compact plant size. Some growers create bonsai from murraya. You can cut back the leaves to the first pair at any time during the growing season, but be careful not to cut off the flower buds set on the shoot tips–they would be a waste. Shaping murraya is possible at any time. It's better to wire young and thin branches, as older and thicker ones are brittle and crack easily.

Murraya propagates either through cuttings or from seeds. Growing from seeds is easier because cuttings root relatively poorly. Even a nearly inexperienced grower can successfully grow murraya from seeds. Sow the seeds in a substrate composed of peat, leaf mold, compost soil, and sand in a 1:1:1:1 ratio. It's easier to use a pre-mixed substrate for citrus plants. Prepare the substrate in a suitable container. To maintain constant temperature and humidity, growing in a mini greenhouse or propagator is recommended. Sow the seeds on the surface of the substrate and press them down gently. The most suitable temperature for germination is around 25 °C. Place the sowing in a bright location, but not in direct sunlight, as this could burn the leaves of young seedlings. The plants grow relatively quickly and often flower in the second year after sowing. The plant is not susceptible to diseases and pests. However, in indoor environments, it may be attacked by whiteflies, spider mites, or mealybugs, which should then be sprayed with a suitable preparation against sucking and chewing insects.

Uses of Murraya

In our conditions, murraya is grown primarily for decorative purposes. However, it also contains many important substances, especially antidiabetics and antioxidants, which give it medicinal properties. Murraya has antimicrobial effects, calming properties, and reduces cholesterol levels in the blood. The leathery leaves release a very pleasant citrus aroma when crushed, which is why their extracts are often used in aromatherapy. Murraya is also part of Ayurvedic medicine. In Asian cuisine, murraya leaves are used as a substitute for bay leaves. Dried fruits are often part of Indian "curry" spice blends. The fragrant bark is used to make perfumes.