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Trenoret Agriculture:

Eydamma Tree

Name: Eydamma (hot-sweet) Tree

Indigenous: Trenoret, species is native to the subtropical regions of Thurl, Hajahn and Jarok.

Use: Predominantly as a spice, secondarily a tea plant.

 

Habit: Initially forms upright shrubs which develop into small trees 10-12m tall depending on species. Most cultivars exhibit a narrow columnar habit, though dwarfs and wider canopied types are also cultivated.

Favoured conditions: Is naturally found on dryer scabland, as one of the major species of tree, though not entirely drought tolerant it prefers arid conditions. It can withstand cold winters and high altitude though prefers a gentle climate.

Structure: The tree has a deep root system which descend in the same habit as the surface part of the tree, the roots are frequently many metres deep to reach what scarce water their climate allows them. Above the ground the tree forms a narrowly columnar shape, and is very dense with both leaves and branches, most young trees exhibit a kind of tapered, apical habit, though they can be come flattened with age.

Foliage: The leaves are narrow, and in some cultivars, finely dentated. They form as spiral rosettes around the growing tips, and grow from the branches in an upright fashion. Some species show varying adaptations to their arid environment, some with silvery leaves, others with more downy hair to prevent moisture loss.

Flowering and fruits: Some of the developing shoots specifically form fruits surround with a rosette of leaves, the flower is a kind of modified bud with the conical flowers packing tightly in tiered whorls so that the whole structure is quite spherical. The whole flower cluster is quite strong, and the individual flowers relatively inflexible. Each cone of the flower has at one end a hinged wooden flap, the outer surface of which initially produces and sheds pollen, inside the flower at the tapered end is the receiving hairs surrounding the female ovum. The inner walls of the flower are veined with scent producing cells, these generate a nectar at pointed end of the flower. On fertilization a downy seeds develops in the cone and is retained until either shaken out of the flower head, or in the event of fire.

Cultivation: The cultivation of the Eydamma tree is straightforward, and requires little arboriculture, even now it is not generally commercially produced, but rather occasionally planted in small stands on favourable ground. Most plants are derived by cuttings, mostly because this is a quicker route to a full grown tree, though the seeds are generally true to species, but can be difficult to germinate (some require burning).

 

Additional notes: The tree is prized for its flower heads, and from the products that come them. The Flower heads are usually collected when they have matured, although some fall off in the same year that they mature, many more are retained for years at a time, and after which their value has decreased significantly. Collection of the seed heads is generally by mechanical vibration of the tree, which shakes off the seed heads. The seed heads whole are quite ornamental, and can be kept for these reasons. Most seed heads are pulverised into a fine powder which constitutes the Eydamma spice. The seed head actually contains many distinctly different fragranced regions, and although Eydamma spice is the mainstream, preparations from only the outer plates (sweeter, hotter, and more resinous) and the inner core (milder, perfumed) are also made.  Additionally the spice can be boiled for a tea, all of these products are widely used in Trenoret cuisine.

 

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