Longan has been known for 2,000 years and is native to the mountainous regions of Myanmar and southern China. It has spread widely to Taiwan, Thailand, Indonesia, Australia, and the United States (Florida). Longan can be eaten fresh or processed into fruit drinks. It has benefits as a traditional medicine, particularly in Traditional Chinese Medicine, where it is used in the form of dried fruit.

Suitable for planting in lowlands between 200-600 m above sea level, rainfall ranging from 1,500-2,000 mm/year, with 4-6 dry months, groundwater between 50-200 cm. Air temperature 18-30 °C and relative humidity 65-95%. It thrives in sandy, loose soil containing sufficient nutrients with a soil pH of 5.5-6.

• Deep taproot.

• The stem is woody and hard, with numerous branches, up to 1 m in diameter.

• The leaves are compound, with 2-4 leaflets per stalk, glossy and green on the upper surface, and pinnate veins.

• The flowers are compound, yellowish-brown in color.

• The fruit is round or oval, growing in clusters. The skin is green (young), yellowish-brown (ripe), and the surface is slightly pitted.

• Propagation occurs generatively (from seeds) and vegetatively (grafting and budding).

• Longan seedlings that are 6-12 months old can be planted in the field at a spacing of 10 m x 10 m.

• Maintains healthy eyes, skin and hair, increases body resistance, wards off free radicals, treats high fever (antipyretic), anti-inflammatory (anti-inflammatory), antioxidant, anticancer, antiviral and bacterial, diuretic, heals wounds.

• Stems: scopoletin and stigmasterol. Leaves: quercetin and flavonoids. Fruit: riboflavin, vitamins B and C, amino acids. Seeds: phenolics, saponins. Fruit peel: gallic acid, glycosides, flavones (quercetin, kaempferol), and hydroxycinnamates.