Simmondsia Chinensis is commonly called Jojoba. The name 'Chinensis' was storied to have originated from a clerical error of Taxonomy. The name is still in current usage, grandfathered in by nomenclature societies even though it may seem out of place for a plant which is native to the Skull Rock region of Joshua Tree National Park.
In light of jojoba being distinct enough to identify after locating a sure specimen, recognizing it in the wild can be challenging with its unassuming stature. A casual eye could pass it by, dismissing it into an amalgamation of the ubiquitous bush. Its grey green thick leaves can blend in well amongst the rocks and rises of the Little San Bernardino Mountains.
Indeed it has a shrub like apperance, with desne foliage forming a wide crown, tightly spaced from the ground through its width. Typical organsims are about 6 feet tall and broad, however exceptional conditions will produce larger plants.
Native cultures would make use of the oil by grinding the raw fruits. Sometimes they would be cooked in hot ashes and crushed on a flat stone. It was mostly applied to the hair for cleansing, sores or irritations to the scalp, eyes, or skin around the head. They were also eaten on occasion, but much of the fruit was not well digested.
About half of the fruits weight is constituted of an oil which can is used by todays culture. Different from pertolium based products, S. Chinses oil needs little processong to be rendered into an effective lubricant for machenery because it remains consistant with high temperatures.
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