Plants

Friday, 18 September 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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Pomegranate
Pomegranate is among the oldest useful plants grown in the Middle East.
They have been cultivated there for several thousand years. Clay tablets dating to the middle of the ...
Mandarines
Mandarins are rich in health-promoting plant compounds such as flavonoids.
They have antioxidant effects, reducing free radicals, which accelerate aging and increase the risk of cancer and heart disease.
Corpse flower
It usually blooms once in 4 to 10 years and only for a short period.
The blooming takes place within roughly 24 to 36-48 hours. First, the female part of the plant start ...
Rice
Since its dissemination, rice has become a staple throughout the world.
It was known in the classical world, imported from Egypt and perhaps western Asia. It was known in G ...
Citron
There are sour, sweet and pulpless varieties of this fruit.
Sour varieties include the Florentine and diamante citrons - from Italy - and the Greek Balady citro ...
Chestnuts
Chestnut wood is also valuable.
Chestnut belongs to the same family as oak and, like its wood, it contains many tannins. This makes ...
Birch
Depending on the species, they can reach a height of 1 to 20 meters.
One of the taller ones is paper birch and the lower ones are dwarf birch. These plants also differ in the size of their leaves, which can be from 5 mm to 15 cm in length.
Cornflower
It is native to the temperate climate zones of Europe. In Britain, it is an archaeophyte.
An archaeophyte is a plant that was introduced to a new area by humans in distant times. The cut-off ...
Parsley
Chewing parsley can alleviate the smell of previously consumed garlic or smoked cigarettes.
Mandarines
It is a rich source of soluble fiber.
Eating mandarines provides a more prolonged feeling of satiety and positively reduces "bad" cholesterol (LDL), lowering the risk of heart attack or stroke.