Plants

Wednesday, 27 May 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 edible part of the fruit makes up about 70-85% of its weight.
Vegetable oil accounts for 14-40% of the fruit's weight.
Bananas
Bananas are mainly cultivated in the intertropical zone.
Banana plantations can be found in Africa, North and South America, Asia and the Pacific.
Lemon
Although it probably originates in China, it is not present neither wild nor cultivated there today.
Stinging nettle
Nettle is a perennial plant that grows up to 2 meters tall.
The entire plant is covered with short, bristly hairs and longer hairs that end in a bubble containi ...
Grapes
Grape juice is made by pressing and grinding the fruit.
In this form, it ends up on store shelves or is fermented to produce wine, brandy, or wine vinegar.
Sesame seeds
Sesame seed is one of the oldest known oilseeds domesticated more than 3,000 years ago.
Archaeological remains of charred sesame dating to around 3500-3050 B.C. suggest that it was known o ...
Olives
The ability to survive in such harsh climatic conditions and thus to take up water is related to the morphological and anatomical structure of the leaves.
Leaves have a layer of hairs on the surface, a high density of tissues, and a thick cuticle. The constriction of the stomata also affects the regulation of the plant's water economy.
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 ...
Poison ivy
American species differ in plant appearance.
Western poison ivy is a more shrub-like plant that usually grows to 1m (3ft) height. Eastern poison ...
Rapeseed
90% of rapeseed oil's content is unsaturated fatty acids.
The majority of these are oleic, linoleic, and linolenic acids, or essential fatty acids (EFAs), which play an important role in many metabolic processes.