This species is called “trifoliate” because their leaves grow in clusters of three. When crushed, these leaves give off the signature spicy citrus smell. Flowers are typically produced in late April, are white and fragrant. The fruit resembles other citruses but is covered in a fine layer of hair, giving it the texture of a peach. Since the fruit is very bitter, it is not usually eaten fresh as food, but is made into marmalade. It has also been used in Oriental medicine to treat allergic inflammation. The species is widely distributed in northern China and Korea. Read more about the trifoliate orange on Yale Nature Walk.