Osmanthus fragrans, commonly known as sweet osmanthus or fragrant olive, is a flowering plant in the family Oleaceae. The genus name Osmanthus derives from Greek osme (“fragrance”) and anthos (“flower”), reflecting the plant’s intensely scented blossoms. The species epithet fragrans is Latin for “fragrant,” reinforcing its identity as one of the most aromatic flowering plants. Native to China, the Himalayas, and Southeast Asia. Cultivated for over 2,500 years, it is celebrated for its intensely fragrant blossoms. Historically, osmanthus flowers were used in Chinese imperial cuisine, where they flavored confections, teas, and wines. Records from the Tang dynasty describe osmanthus as an ingredient in cakes, jams, and herbal infusions, while in southern China, particularly Guangxi and Zhejiang, the blossoms were incorporated into osmanthus wine (桂花酒) during festivals. In Japan, O. fragrans was introduced as an ornamental plant and later naturalized, while in Southeast Asia it became integrated into desserts and syrups.

Today, O. fragrans is widely used in traditional Chinese medicine, perfumery, and cuisine. Culinary applications include osmanthus syrup, sweet soups, mooncakes, steamed buns, and scented teas. The flowers are also infused into green or oolong tea, yielding the popular osmanthus tea. Beyond food, its blossoms are processed into essential oils for high-end perfumery.