Plants

Wednesday, 8 October 2025
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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Poinsettia
Why is it called Poinsettia?
It is named after the first United States ambassador to Mexico, Joel Roberts Poinsett. He was the fi ...
Ginkgo biloba
The ginkgo came to the Netherlands from Japan in the 18th century.
This was the first European country to introduce this plant. The oldest specimen is in the Botanical Garden in Utrecht. It is also the oldest specimen of the tree in Europe.
Carob
In many Mediterranean countries, carob pods are used to make syrup - kaftan.
It is used as an additive for making alcoholic beverages, compotes, liqueurs.
Cornflower
Cornflower petals are edible.
They can be eaten fresh, dried or cooked. They are used in tea blends, salads, and desserts as garnishes.
Broad beans
Some drugs used to treat Parkinson's disease are made from broad beans because they are a natural source of levodopa (the biologically active form of dopamine).
Garlic
There are also contraindications to the use of garlic.
It is not recommended for coughs tinged with blood, fever associated with pneumonia, or advanced nep ...
Rice
Rice (Oryza) is a type of cereal in the Poaceae family.
This family contains about 11,000 species. The panicles are a major component of the grassland formations of meadows and pastures, but it also includes cultivated plants, including cereals.
Cabbage
A traditional cabbage dish in the UK is bubble and squeak.
It gets its name from the sound it makes during preparation (bubbling and squeaking). It is made from boiled potatoes and cabbage, which are sauteed after being mixed.
Lemon
Sugar
Lemons are much sweeter than limes and contain 47% more sugar on average.
Cabbage
It was domesticated around the 10th century BC.
In ancient Rome, it was considered a luxury commodity. It only came into widespread use during the Middle Ages and quickly became one of the main ingredients in European cuisine.