Plants

Sunday, 10 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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Cocoa bean
Cocoa is a source of many minerals and vitamins.
Contains, among others: sodium, calcium, potassium, riboflavin, niacin, magnesium, polyphenols, and ...
Grapes
Seedless grapes have become very popular in recent years.
They are much more pleasant to consume, and since the grapes are propagated vegetatively by pruning the vine, the lack of seeds is not a problem in cultivation.
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.
Lemon balm
It is used in cosmetology.
It can be used for oily hair and skin care.
Aloe vera
Raw aloe vera has a bitter taste.
Although it is safe for oral ingestion, consuming increased amounts of aloe vera may cause diarrhea and stomach ache.
Watercress
For medicinal purposes, watercress is harvested just before flowering.
It is then dried in the shade, separated from other herbs due to the strong odor given off by the cress. A decoction of the cut herbs can be used, or fresh juice diluted with water can be drunk.
Sycamore maple tree
The sycamore fruit is a double samara with a spherical nut and wings set at a slightly acute angle.
The wings are 3 - 5 cm (1,18 - 1,96 in) long and fall apart when ripe. The sycamore bears fruit abundantly every other year, with the fruit ripening between September and October.
Kiwi
Most of the kiwifruit sold belongs to several varieties of Actinidia deliciosa.
These are mainly varieties: "Hayward", "Blake" and "Saanichton 12". They have dull brown, hairy skin ...
Grapes
The largest producer of grapes is Spain.
France, Italy, and Turkey are in second place, and the United States is in third place.
Broad beans
However, the most popular are broad beans steamed or traditionally cooked in water.
There should be twice as much water as broad beans with a spoonful of sugar, followed by salt at the end. Young broad beans are cooked for about 15 minutes, and older broad beans for about 30 minutes.