Ugni molinae - Murta, Murtilla, Chilean Guava, Strawberry Myrtle, Ugniberry, Tazziberry, Chilean Cranberry, Goiaba Chilena Seeds

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Botanical name: Ugni molinae
Common name: Murta, Murtilla, Chilean Guava, Strawberry Myrtle, Ugniberry, Tazziberry, Chilean Cranberry, Goiaba Chilena
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Myrtales
Family: Myrtaceae
Genus: Ugni


It was introduced in england in 1844 by botanical and collector william lobb, where becoming the favorite fruit of queen victoria.

It is used to make the traditional liquor murtado, for production of aromatizanas strawberries, sweets and desserts, beyond being fresh taste. Your taste intensely remembers the strawberries.

Very ornamental, it is explored in gardens as a coringe for large landscape local. Sea porter generally does not exceed the 2m of height, and can be easily cultivated in vases or in little gardens.

Resistant to frost and dry after established; and very easy to be cultivated, the shadow or direct sun can be planted.

Your flowering is a gift, beyond very aromatic.

Although the species are relatively unknown, they are making much commercial bonuses in their cultivation, counting with promissor return in the near future.

Ugni is a shrub from 30 cm to 170 cm tall with evergreen foliage. In some exceptional cases, the shrub can grow up to 3 m in height. The leaves are opposite, oval, 1–2 cm long and 1-1.5 cm broad, entire, glossy dark green, with a spicy scent if crushed. The flowers are drooping, 1 cm diameter with four or five white or pale pink petals and numerous short stamens; the fruit is a small red, white or purple berry 1 cm diameter. In its natural habitat, the Valdivian temperate rain forests, the fruit matures in autumn from March to May.

The fruit is cultivated to a small extent. The usage of the fruit in cuisine is limited to southern Chile where it grows natively as well as in small-scale commercial agriculture in New Zealand. It is used to make the traditional liqueur Murtado that is made of aguardiente and sugar flavoured by conserving murtas inside the bottle. It is also used to make jam and the murta con membrillo dessert and in Kuchen.

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