Plants

Sunday, 11 January 2026
21 facts about olives
21 facts about olives
"Where the olive refuses to grow, there the Mediterranean world ends"
It is not known exactly when and where the first olive tree, characteristic of the Mediterranean region, grew. Paleobotanists claim that wild olives g ...

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Lemon
Lemon leaves can also be used.
They are not commonly used for cooking, although they can be eaten. Sometimes they are wrapped aroun ...
Olives
Olives gained their greatest fame from the oil pressed from them.
Olive oil called olive oil is pressed from the ripe, black fruit. Oil pressed from the first pressin ...
Poison ivy
Poison Ivy grows in Canada and most of the contiguous United States.
It is widely spread throughout the central and northern parts of the continent, but the eastern poison ivy is found even in the mountainous regions of Mexico.
Bananas
Bananas usually reach a length of 10 to 15 centimeters.
However, some bananas can be as long as 30 centimeters.
Chestnuts
In many countries, chestnuts are a valued culinary ingredient and traditional product.
In Japan, chestnuts are always served as part of the New Year's menu. They symbolize both successes ...
Rapeseed
Canola oil is characterized by an optimal ratio of omega-6 to omega-3 fatty acids (2:1).
At the same time, it contains only 7% saturated fatty acids, half as much as olive oil.
Avocado
Avocado is rich in unsaturated fatty acids omega-3 and omega-6.
It increases the absorption of lycopene from tomatoes, therefore it should be consumed together.
Sunflower
There is often a belief that sunflower inflorescences exhibit heliotropism (they follow the sun).
This is a half-truth, because only young inflorescences show this feature, mature ones remain motion ...
Lemon balm
It was a favorite plant of the Tudor dynasty.
The Tudors ruled England from 1485 to 1603, and according to historical accounts, they ordered lemon balm leaves to be scattered on the floors of royal residences.
Broad beans
However, the most popular are broad beans steamed or traditionally cooked in water.
There should be twice as much water as broad beans with a spoonful of sugar, followed by salt at the end. Young broad beans are cooked for about 15 minutes, and older broad beans for about 30 minutes.