Plants

Saturday, 15 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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Citron
For many centuries, fragrant citron oil has been used to make perfumes.
Its main ingredient is limonene, a liquid aliphatic hydrocarbon used as a dietary supplement, fragrance ingredient in cosmetic products, and a botanical insecticide.
Garlic
China has been the clear leader in garlic production in the world over the last few decades.
The main production center is in Shandong Province. China produces over 75% of the world's garlic (2 ...
Corpse flower
Its first name, amorphophallus titanium, derives from Greek and refers to a certain male body part.
Sunflower
The first sunflower crops were established as early as 2100 BC in what is now Mexico.
From there, the crop quickly spread north into southern Canada. The first sunflower seedlings were brought to Europe in the early 16th century.
Beetroot
They contain folic acid therefore they are recommended in states of fatigue, weakness, lethargy, lack of vitality, and mental strength.
They promote the production of serotonin and norepinephrine.
Pomegranate
From the name of this fruit came the name of the projectile–grenade–a projectile that hurls shrapnel and explosive or incendiary energy.
In Spanish, the name of the fruit is granada. From it came the geographical names Grenada (an island ...
Chestnuts
Chestnuts can be eaten both raw and after heat treatment.
When eaten raw, they can be a bit tart, especially if the skin is not removed. Another method is to ...
Rice
By-products of rice processing are used as animal feed.
In addition, rice bran is used to produce rice oil.
Bananas
It is not true that there are parasites – lamblia – in the tip of bananas.
The dark tip of bananas is simply a remnant of the inflorescence.
Sugar maple
The knowledge of a “tree producing a sweet substance” was introduced to Europeans in 1663 by a British chemist, Robert Boyle.