Osmanthus fragrans can be eaten. It is recommended to eat it after processing, and it is not recommended to eat it raw. Wash fresh osmanthus fragrans and brew it directly with boiling water not exceeding 85℃, and it can be made into scented osmanthus tea. Appropriate amount of osmanthus fragrans can also be added to cakes, preserves, sweets and other foods, which can increase the taste and mellow degree of cakes. You can also make osmanthus wine from osmanthus fragrans through reasonable processing.

Dan Guihua introduced

Osmanthus fragrans is a plant of Oleaceae, which can grow to 5 meters at the highest. Its branches are mostly grayish brown, its branchlets are mostly yellowish brown, and its branches look smooth. The osmanthus flower will bloom in September ~10 every year, and will bear fruit in March of the following year. Its flowers are yellow, with a faint fragrance and good smell.

Subspecies: Dangui is an evergreen shrub, a small tree, dioecious, fruitless, with long oval leaves and orange flowers with strong fragrance. It is a precious ornamental plant and one of the top ten famous flowers in China. Among osmanthus fragrans varieties, Cinnamomum cassia Thunb. with Pucheng big leaf has the strongest fragrance, and its deep orange color is highly ornamental.

Osmanthus fragrans grows faster. When planting, it is necessary to water and fertilize the plants in time to supplement nutrients. Under normal circumstances, the plants can be watered according to the principle of seeing dry and seeing wet, so it is not advisable to leave water when watering. Planting osmanthus fragrans can properly fertilize plants during the growth period, and it is best to dilute the fertilizer with water before each fertilization.