Plants

Sunday, 8 November 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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Olives
The color of the olives depends on when they are harvested.
Green olives are harvested before ripening and coloring but after they have reached the right size. Color-changing olives are harvested as they ripen and black olives are harvested at full maturity.
Brussels sprout
Brussels sprouts contain zeaxanthin (antioxidant), which protects the eyes from damage, including macular degeneration.
Sycamore maple tree
Sycamore growing in the open space begins to bloom at the age of 25-30 years.
In a compact stand - at about 40 years old.
Pumpkin
Pumpkin has extensive culinary use.
One of the largest cafe chains patented coffee based on pumpkin syrup - pumpkin spice latte has become a hit among consumers.
Pumpkin
The pumpkin is an annual plant in the Cucurbitaceae family.
The Cucurbitaceae family includes about 1,000 species. These plants grow under natural conditions in ...
Poinsettia
It is native to Mexico and Guatemala.
The species is found along the Pacific coast of Mexico and southern Guatemala. It grows in humid are ...
Chia seeds
Joseph Enterprises from San Francisco, California, manufactures Chia Pet.
These are terracotta figurines used to sprout chia. They are usually animal figurines into which moistened seeds are placed. After a few weeks, the growing plants form a "coat" on the ceramic pet.
Poison ivy
Urushiol is an organic compound that causes an allergic reaction in most people.
It is produced not only by poison ivy but also by poison oak, poison sumac, or the Chinese lacquer t ...
Trees
The first angiosperm trees evolved during the Cretaceous period.
In the Tertiary, trees colonized almost all the land. Oaks, birches, cedars, maples, and lindens/bas ...
Garlic
In addition to its health benefits, garlic is primarily a vegetable and a spice at the same time, and this is its basic function in the kitchen.
Although raw garlic has a characteristic (unpleasant) taste and smell, when added to cooked and fried dishes, it loses it, enriching the taste of the dish.