PISTACHIO NUT
Pistacia vera
SKU: 2002-003
Description
The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Pistachio trees were introduced from Asia to Europe in the first century AD by the Romans. They are cultivated across Southern Europe and North Africa.
Pistachio is a desert plant and is highly tolerant of saline soil. Pistachio trees are fairly hardy in the right conditions and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil. Long, hot summers are required for proper ripening of the fruit.
The tree grows up to 10 m (33 ft) tall. The plants are dioecious, with separate male and female trees. Each mature pistachio tree averages around 50 kg (110 lb) of seeds, or around 50,000, every two years. The pistachio tree may live up to 300 years. The trees are planted in orchards, and are usually pruned to size to make the harvest easier. One male tree produces enough pollen for 8 to 12 drupe-bearing females.
Pistachios are eaten either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, pistachio butter, pistachio paste, and confections such as baklava, pistachio chocolate, pistachio halva, pistachio lokum or biscotti, and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit. Indian cooking uses pounded pistachios with grilled meats, and in pilao rice dishes.
Raw pistachios are 4% water, 45% fat, 28% carbohydrates, and 20% protein (table). In a 100-gram reference amount, pistachios provide 2,351 kilojoules (562 kcal) of food energy and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals, and the B vitamins thiamin (76% DV) and vitamin B6 (131% DV) (table).[43] Pistachios are a moderate source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E, and vitamin K (table). Relative to other tree nuts, pistachios have a lower amount of fat and food energy but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids, and phytosterols.
Pistachio shells typically split naturally prior to harvest, with a hull covering the intact seeds. The hull protects the kernel. Like other members of the family Anacardiaceae (which includes sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions.
***Canada addresses only please. Sorry these seeds are not allowed to be shipped to USA addresses. ***
Hardiness zones: 7-11
Seeds per pack: 3
Note: The seeds and leaves of prunus contain poisons. Do not eat them.
Germination: Roll the seeds in a damp towel. Place it in a plastic bag and in the fridge for 6 weeks for stratification. Then bring the bag to room temperature for them to germinate. Check every second day for growth, and once it begins plant them in a light potting soil. Keep lightly moist.
Description
The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Pistachio trees were introduced from Asia to Europe in the first century AD by the Romans. They are cultivated across Southern Europe and North Africa.
Pistachio is a desert plant and is highly tolerant of saline soil. Pistachio trees are fairly hardy in the right conditions and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil. Long, hot summers are required for proper ripening of the fruit.
The tree grows up to 10 m (33 ft) tall. The plants are dioecious, with separate male and female trees. Each mature pistachio tree averages around 50 kg (110 lb) of seeds, or around 50,000, every two years. The pistachio tree may live up to 300 years. The trees are planted in orchards, and are usually pruned to size to make the harvest easier. One male tree produces enough pollen for 8 to 12 drupe-bearing females.
Pistachios are eaten either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, pistachio butter, pistachio paste, and confections such as baklava, pistachio chocolate, pistachio halva, pistachio lokum or biscotti, and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit. Indian cooking uses pounded pistachios with grilled meats, and in pilao rice dishes.
Raw pistachios are 4% water, 45% fat, 28% carbohydrates, and 20% protein (table). In a 100-gram reference amount, pistachios provide 2,351 kilojoules (562 kcal) of food energy and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals, and the B vitamins thiamin (76% DV) and vitamin B6 (131% DV) (table).[43] Pistachios are a moderate source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E, and vitamin K (table). Relative to other tree nuts, pistachios have a lower amount of fat and food energy but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids, and phytosterols.
Pistachio shells typically split naturally prior to harvest, with a hull covering the intact seeds. The hull protects the kernel. Like other members of the family Anacardiaceae (which includes sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions.
***Canada addresses only please. Sorry these seeds are not allowed to be shipped to USA addresses. ***
Hardiness zones: 7-11
Seeds per pack: 3
Note: The seeds and leaves of prunus contain poisons. Do not eat them.
Germination: Roll the seeds in a damp towel. Place it in a plastic bag and in the fridge for 6 weeks for stratification. Then bring the bag to room temperature for them to germinate. Check every second day for growth, and once it begins plant them in a light potting soil. Keep lightly moist.
