Plants

Wednesday, 5 August 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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Chestnuts
Chestnuts are not easy to peel when cold.
One kilogram of chestnuts yields approximately 700 g of shelled chestnuts.
Brussels sprout
Brussels sprouts can be boiled, baked, or fried.
However, steaming is the healthiest form, as it allows Brussels sprouts to retain their nutrients in the most optimal state.
Birch
You can also consume birch sap.
It is called Succus Betulae and was already known in the early Middle Ages. It was consumed both as a refreshing and medicinal drink. Birch sap primarily has a positive effect on the urinary system.
Citron
Today, citrons are mainly grown in Italy (Sicily), Greece (Crete), France (Corsica) and Puerto Rico.
Small quantities are also produced in North Africa, California and Florida.
Trees
Some trees are living fossils.
Fossil representatives of ginkgo are known from numerous fossils, the oldest of which date to about 280 million years ago.The only relic of this group has remained until modern times ginkgo biloba.
Baobab tree
Baobabs are often called upside-down trees because of the root-like appearance of their tangled branches.
Poison ivy
The flowers of Poison Ivy develop into green berries in late summer. After ripening in fall, they turn white.
The berries are edible for birds but not for people. Birds eagerly consume berries and help spread ivy seeds over long distances.
Garlic
The herbal raw materials include garlic bulbs, garlic powder, and garlic oil.
The main active substance is alliin, which is broken down by the enzyme alliinase to allicin. Other metabolites are ajoenes, which include: platelet aggregation inhibitors (anticoagulant).
Lemon
Lemon juice contains a rutin that seals blood vessels and prevents the loss of vitamin C from the body.
Kale
Kale juice is known in Japan as aojiru and is a very popular dietary supplement there.