Overview
Bayberry refers to a genus of aromatic shrubs and small trees in the family Myricaceae, found across Africa, Asia, Europe, and the Americas. The fruits are small, waxy drupes, often grayish or reddish, with a resinous, astringent flavor. The plants are best known for the fragrant wax coating on their berries, used historically in candle-making.
Origin and history
The genus Myrica has a wide natural distribution across temperate and subtropical regions of both hemispheres, absent only from Australia [1]. In North America, the northern bayberry (Myrica pensylvanica) was used by Indigenous peoples and later by European colonists for its waxy berries, which were boiled to extract a fragrant green wax for candle-making [1]. In East Asia, the Chinese bayberry (Myrica rubra) has been cultivated for its fruit for centuries, particularly in southern China and Japan [2]. The genus has been subject to taxonomic debate, with some botanists splitting it into multiple genera based on catkin and fruit structure [1].
Varieties and aliases
- Myrica pensylvanica — northern bayberry, native to eastern North America
- Myrica cerifera — southern bayberry or wax myrtle, native to the southeastern United States
- Myrica rubra — Chinese bayberry, yangmei, or yumberry, native to East Asia
- Myrica gale — sweet gale or bog myrtle, found in northern temperate regions
- Myrica esculenta — box myrtle, found in the Himalayas and Southeast Asia
Culinary uses
The culinary use of bayberry varies significantly by species. Chinese bayberry (Myrica rubra) is eaten fresh, juiced, or made into wines, syrups, and preserved fruits in southern China and Taiwan. The fruit is sweet-tart and highly perishable. In North America, the berries of Myrica pensylvanica and Myrica cerifera are not commonly eaten fresh due to their astringency and waxy coating, though they have been used sparingly in jellies and as a flavoring. The dried leaves of Myrica gale have been used as a spice or tea in some European traditions [1].
Cross-cuisine context
Chinese bayberry (yangmei) has no widely recognized analogue in Mexican cuisine. Its flavor profile — sweet, tart, and slightly resinous — is sometimes compared to that of the blackberry or raspberry, but the waxy texture and distinct aroma set it apart. In the context of other LA-relevant cuisines, yangmei is occasionally compared to the lychee or longan in terms of seasonal popularity and use in drinks and desserts in Chinese and Taiwanese cooking, though botanically they are unrelated.
Notes for cooks
- Chinese bayberry (Myrica rubra) is highly perishable and should be eaten or processed within a day or two of purchase. It does not store well at room temperature.
- The waxy coating on North American bayberries is not easily removed by washing; the berries are typically boiled to extract the wax for non-culinary uses.