1. Pick fresh osmanthus, clean it, then mix it with white sugar one by one, steam it for ten minutes, let it cool, put it in a glass jar and seal it, and carry it with you. 2. Wash the sweet-scented osmanthus, just sweet-scented osmanthus, then find a can, sprinkle with a layer of sweet-scented osmanthus and a layer of sugar, so that until it is full, press a layer of honey on it and marinate for ten days, and you can eat it. The aroma is fragrant and the taste is good. 3. Pick sweet-scented osmanthus, put it on A4 paper, dry it, and put it in a glass bottle. The fragrance of osmanthus fragrans can last for one year.

Osmanthus fragrans is the common name of many trees of Oleaceae in China, which represents oleoresin (scientific name: Osmanthus fragrans (Thunb). )Lour。 ), also known as osmanthus fragrans, is an evergreen shrub or small tree of Oleaceae. Hard texture, thin skin, long oval leaves, pointed ends, opposite, and do not fade in winter. In the leaves and intestines of peanuts, the corolla is divided into four parts, and its shape is small. There are many varieties of horticulture, among which Jingui, Yin Gui, Dangui and laurel are the most representative.

Osmanthus fragrans is one of the top ten traditional famous flowers in China. It is an excellent ornamental and practical garden tree, which has the functions of greening, beautification and fragrance. Osmanthus fragrans is necessary. Especially in the Mid-Autumn Festival when laurel trees are in full bloom and the night is quiet and full moon, it is refreshing to taste the wine and smell the fragrance of Chen. In ancient Chinese poems about flowers, there are also a considerable number of poems about Guangxi. Since ancient times, it has been deeply loved by the people of China and regarded as a traditional famous flower.

Osmanthus tea made from osmanthus fragrans is a specialty tea in China. Soft aroma, delicious taste, deeply loved by the public. Osmanthus fragrans is widely used in garden construction.

There are several varieties of Osmanthus fragrans, which are mainly divided into four categories: Osmanthus fragrans, Osmanthus fragrans, and Osmanthus fragrans. Dangui: 37 varieties with light fragrance; Jingui: 38 varieties, full of fragrance, blooming in autumn; Yin Gui: There are 56 varieties with strong floral fragrance; Laurel: The varieties with long flowering period are 18.