Pine pine cultivation. pines

Sin .: pine pine, Italian pine.

Pinia - evergreen conifer tree genus Pine (lat. Pínus) with a beautiful umbrella-shaped crown. From the 1st millennium BC and to this day, this tree is cultivated both for use in cooking nutritious nuts, and for the use various parts tree in traditional medicine.

Ask the experts

In medicine

Pinia is not used in official medicine and is not included in the State Register medicines Russian Federation.

Contraindications and side effects

The use of any parts of the plant orally or externally is contraindicated in children, pregnant and lactating women, persons with individual intolerance. In addition, the use of pine nuts is not recommended for people who are obese.

In cooking

Pine nuts, which the Italians call "pineoli", have been used as food since ancient times. Even the ancient Romans took them with them, going to battles to satisfy their hunger and restore their strength.

In appearance and composition, pineoli resemble pine nuts, and even surpass them in taste. Pine nuts are especially popular in Italian and French cuisine, they are used to make pesto sauce, and are also added to salads and confectionery. A delicious seasoning for pickling red meat is made from ground kernels. The oil obtained from these seeds is also used in cooking. It practically does not smell, but has a pleasant taste.

In horticulture

The Etruscans began to grow pine at the beginning of the 1st millennium BC. It was mainly planted along the roads to create shade. The beautiful crown of the tree contributed to the fact that it continued to be cultivated in our days, pine is bred in Africa, the USA, England, China, Japan, the Caucasus and the Crimea.

Over time, this pine began to be used not only for decorating parks and bonsai art, but also for growing in private gardens. Gardeners order seeds of an exotic tree in the Mediterranean countries.

Pinia loves light, tolerates drought well and is undemanding to the soil, it can grow even on limestone and sea sands. The advantage is that the tree tolerates gusty winds and frosts down to -20 C °.

In other areas

Durable pine wood, containing a small amount of resin, is used for the manufacture of parquet, furniture, window frames and stairs. Rosin is used for protective coating of ship decks and hulls, and technical oil extracted from nuts is added to varnishes and paints. In ancient times, ink was made from the soot of pine wood and Arabian copper, and nuts in ancient Rome were considered a powerful aphrodisiac. As with any member of the genus Pine, essential oil is obtained from pine.

Classification

Pinia is one of the many species of the Pine genus (lat. Pinus), the Pine family (lat. Pinaceae).

Botanical description

Pine is an evergreen coniferous tree 20-30 m tall, with a dense dark green umbrella-shaped crown, with a rounded or semi-rounded outline. The root system is well developed, branched, with a powerful tap root. The trunk of the tree is slightly branched, curved, reddish-gray at maturity, reaching 1-1.5 m in diameter. The bark is thick, furrowed, strongly flaky, the wood is grayish-yellowish or reddish, with a small amount of resin. Young shoots are glabrous, densely foliated, with scaly, serrated, sharply ovoid buds 6-12 mm long. The needles are narrow, dense, gray or dark green, 10-15 cm long, collected in bunches of two. Changes every 2-3 years. The needles are pointed, serrated along the edges, sometimes slightly twisted. Cones solitary or sitting in 2-3 pieces, ovoid, resinous, shiny, light brown, on short stalks. They reach a length of 8-15 cm. Scale scales are slightly pyramidal and curved, thick, with radial ribs forming a longitudinal keel. Seeds ripen in October in the third year after flowering, but until the end of the cones open only next spring, and then hang for another 2-3 years. The seeds are large, elongated, ribbed, 1.5-2 cm long. The shell is dark brown, thick, strong, with a vestigial wing on the thickened part. The kernel is white, oily. Pine nuts are edible and are the largest seeds in the Pine family. From one hectare, 3-8 tons of seeds are obtained, 1 kg of them contains about 1500 pieces.

Spreading

The natural habitat of the pine is the countries of the Mediterranean, from Asia Minor to the Iberian Peninsula. Occasionally, the tree is found in Germany and other countries of Central Europe. Pine prefers a mild climate and dry loose soils.

Procurement of raw materials

Pine nuts are usually harvested in October-November. For long-term storage, you should leave them in the shell, because due to the oxidation of fats, peeled nuts lose their taste and beneficial features two weeks later. Unpeeled seeds are recommended to be stored in a tightly closed glass container in a dry, cool place, and peeled seeds should be stored in the freezer. At the same time, it is necessary to exclude their contact with products that have a pronounced odor. Shelf life of pine nuts is up to 1 year.

Chemical composition

In addition to proteins, fats and carbohydrates, pine nuts are rich in vitamins B, C, E, K1, as well as phosphorus, magnesium, zinc, potassium, manganese, and iron. The oil of these seeds contains oleic, linoleic, palmitic and stearic acids.

Pharmacological properties

Despite the fact that pine is not included in the Pharmacopoeia of the Russian Federation, scientists do not deny its beneficial properties. Pine nuts contain a large number of various vitamins and minerals that affect the functioning of the whole organism. Thus, linoleic acid can reduce the risk coronary disease heart, folic acid helps the liver, and potassium is involved in carbohydrate metabolism and regulates water balance.
In addition, pine, like other representatives of the Pine family, saturates the air with phytoncides and essential vapors of needles, and the oils obtained from its nuts have not only a deodorizing, but also an antiseptic effect.

Application in traditional medicine

The first information about the beneficial properties of pine nuts dates back to the beginning of the 1st century BC. AD The Persian scientist, physician and philosopher, known in the West as Avicenna, argued that the use of nuts boiled in red wine helps to cleanse the lungs of pus, treats cough and otitis media. Amirdovlat Amasiatsi, an Armenian scientist and doctor of the 15th century, also wrote about their benefits. He recommended the use of seeds for nervous tremors, coughs and asthma, burning during urination, and bladder ulcers. Amasiatsi claimed that rinsing with a decoction of the shell relieves toothache, and a decoction of pine needles helps with diseases of the liver and stomach.

It is believed that the use of nuts is useful for gastric ulcers, diseases of the intestines, liver, kidneys, heart. They are also recommended to be eaten to enhance potency, relieve chronic fatigue, and increase immunity. Crushed nuts are used to heal ulcers, wounds and burns, for this the powder is applied to the affected area of ​​the skin, and a gauze bandage is applied on top. An infusion of such a powder is used for coughs, colds and for rinsing with gum disease, and its steam is used for inhalation for bronchial diseases. Gum turpentine, obtained from pine, is used for rheumatism, for influenza and tuberculosis it is used in steam baths or rubbed.

Historical reference

Pinia is one of the most popular plants in the art world, Sandro Botticelli depicted it more than once on his canvases, the composer Ottorino Respighi dedicated the symphonic poem “Pinia of Rome” to her, the furniture of Mesopotamia was decorated with images of the cones of this tree, and a large bronze cone cast in the 9th century , stood in the Aachen Chapel. And it was from the pine log that Pinocchio was made, the famous character in the fairy tale by Carlo Collodi, named, in fact, in her honor.

Literature

1. Big Encyclopedia in 62 volumes. Volume 36. "Terra". Moscow.

2. Klimenko Z. K. Exotic plants of the South Coast. - "Business-Inform", 1999.

3. Chavchavadze, E. S., Yatsenko-Khmelevsky, A. A. Pine family (Pinaceae) // Plant life: in 6 volumes / ch. ed. Al. A. Fedorov. - M.: Enlightenment, 1978. - T. 4: Mosses. Club mosses. Horsetails. ferns. Gymnosperms / ed. I. V. Grushvitsky and S. G. Zhilin. - S. 350-374. - 447 p. - 300,000 copies.

Ancient tree. Great for bonsai style shaping.

Pinia - in nature it is a large tree that grows 12-20 m in height. The young plant looks very beautiful with a lush crown and a thick trunk. The bark is thick, red-brown with deep fissures. Needles - 10-20 cm long.

Pinia pine is a long-lived tree, it is not uncommon for their age to exceed 150 years. His homeland is the east of Spain, Israel, Portugal and Georgia. Pinus pinea can withstand temperatures as low as -12°C, but the fact that the trees grow in the south of Scotland suggests that cold hardiness can be a little more than this figure.

Pine is one of the first trees that was used and grown by man, its edible seeds (pine nuts) were collected by more than half a million children.

Pinus pinea, despite its large size, is also grown in room culture for bonsai.

Care and cultivation of Pinia

Watering: regular, without drying and without waterlogging the soil

Lighting: sunny place

Soil: Well-drained soil, pH 7.5 or less; Pinia tolerates moderately alkaline, but not very acidic soil.

Fertilizer: From spring to autumn, fertilize trees with an all-purpose fertilizer

Temperature in winter: when grown in a flowerpot down to 0°C, or down to -12°C when grown outdoors.

Sowing pine seeds

Soak pine seeds up to 24 hours

Sow the seeds in a flowerpot (at least 10 cm deep) or place the seeds on stratification.

When stratifying: Place the seeds in a plastic bag in wet sphagnum moss and send the seeds to stratify (in the refrigerator for a month). Stratifying the seeds will increase germination.

Fill the pot with a mixture of fine peat moss, sand and vermiculite in equal parts.

Place the seed in the filled pot and sprinkle them with the mixture 0.5 - 1cm

Seeds usually germinate 10-14 days after sowing.

Place the pots in a sunny window and keep the soil moderately moist.

Grow your seedlings without repotting until branches begin to grow (1 year or more).

Note! Young Pine plants can be affected by fungal diseases. To avoid this, make sure that there is no overflow and treat the seedlings with a fungicide. After the seedling has reached a height of about 10 cm, it becomes less sensitive to overflow.

Pine nuts are the seeds of the Italian pine of the same name, which are located in cones. On the branches they are arranged in brushes of 1-3 pieces. Nuts ripen in the third year of cone growth in October, and by the beginning of spring all seeds fall out. Therefore, the pine harvest begins in late October and early November.

Nuts have an oblong oval shape, dark brown in color with small light spots. The shell is much stronger than that of cedar seeds, so they should be shelled manually with a nutcracker or industrially with a conveyor with closely spaced rollers.

On the sides of a ripe seed, faces are formed, usually there are three of them. In size, they range from 1.5 to 1.7 cm. The taste of nuts has a delicate texture and a resinous flavor very similar to Siberian pine nuts. Pine nuts are considered the largest edible seeds among pine plants. The yield of mature trees is 3-8 tons of nuts per 1 ha. Italian pine is able to live for more than 500 years and at the same time actively bear fruit.

Wild pine is widespread on the shores of the Mediterranean Sea, the Iberian Peninsula and in Asia Minor. Pine is cultivated in the Caucasus and Crimea. The main world exporters of pine nuts are: Portugal, Spain, Tunisia, Italy and Turkey.

The first mention of the use of pine nuts has been preserved since the existence of the Roman Empire. Soldiers before tiresome and lengthy military campaigns took nuts with them to satisfy slight hunger and recuperate. For the first time, the beneficial properties of pine were described by Avicenna in his book “The Canon of Medicine”.

Selection and use

When buying pine seeds, you should pay attention to unshelled nuts. They can be stored for a long time without losing their properties. Peeled nuts cannot be stored for more than two weeks. After this time, the fats in the composition of the pine begin to oxidize and turn rancid, and the fruits themselves absorb foreign odors. To prolong the freshness of shelled pine nuts, store them in the freezer.

Pine nuts are widely used in Italian and french cuisines for the preparation of confectionery and classic sauces, they are also used as a spicy spice for red meat.

Nutritional value per 100 grams:

Useful properties of pine nuts

Composition and presence of nutrients

The vitamin and mineral composition of pine nuts includes vitamins: groups,,, minerals: phosphorus, potassium, magnesium, zinc, iron, manganese, cobalt.

Pine nuts, like other pine nuts, contain a large amount of polyunsaturated fats.

Useful and medicinal properties

Nuts contain substances that help heal stomach ulcers, normalize the functioning of the stomach and intestines. Powdered nuts can be used to heal wounds. To do this, the powder is poured into the wound and a gauze bandage is made. The same bandage can be used to treat skin ulcers and burns. hot water or ferry.

The use of whole peeled pine nuts has a diuretic effect, normalizes the functioning of the kidneys, liver, intestines, and also increases the potency and mobility of spermatozoa. Pine nuts are useful for chronic fatigue caused by active mental activity, reduced immunity, skin diseases, heart disease, gallstones and allergies.

Healing tincture on pine nuts

If you prepare an alcohol infusion from whole unpeeled pine seeds, you can get an excellent remedy for back pain caused by osteochondrosis. To do this, pine seeds (300 g) together with the shell should be ground in a coffee grinder and pour boiled water (0.5 l) cooled to 50 ° C. The resulting infusion should be left to infuse in a dark place for 4-5 days. After this time, it is necessary to add purified medical alcohol (0.5 l) to the container with the infusion and leave it to stand for another 3-4 weeks. The finished tincture should be filtered through gauze and add honey (200 g) to it. Then pour everything into tightly closed dark glass bottles. It is necessary to use medicinal tincture during the day for 1 tbsp. l. before every meal. Store the tincture in a dark, cool place. Sometimes there is a bundle of pine tincture. Nut oil rises up, and resinous substances precipitate. If this happens, then before use, the entire mixture should be shaken well so that the components are mixed again.

Botanical name: Pine pine or Italian pine (Pinus pinea). Representative of the genus, Pine family.

Homeland: Mediterranean.

Lighting: photophilous, but can grow in shaded areas.

The soil: it is not demanding on the soil, it grows well on fresh, loose, moderately moist soil.

Watering: moderate or rare.

Maximum tree height: 30 m

Average life expectancy: 500 years.

Landing: seeds.

Pine is an evergreen coniferous tree, reaching 20 - 30 m in height. The trunk is straight, with dark red or grayish-brown, thick, rough, fissured bark. The wood is not resinous, light yellow or yellowish red. The diameter of the trunk is 1 - 1.5 m. The crown is highly attached, dense, rounded, with age takes on an umbrella-shaped shape, which it retains until old age. Trees growing separately, in open areas, have a sprawling spherical crown. The root system is branched, well developed, with a powerful tap root.

The needles are narrow, dense, dark green or gray, collected in bunches of 2 pieces, 8–12 cm long. It changes every 2–3 years. The kidneys are small, cylindrical, non-resinous, pointed, 0.5–1 cm long.

Cones are resinous, oval or rounded, shiny, light brown, arranged in 1 - 2 pieces. The length of the cone is 8 - 12 cm, the width is 7 - 9 cm.

Seeds (nuts) are dark brown, oblong-ovoid, slightly ribbed, 1.5–1.7 cm long, sometimes 2 cm or more, 0.9 cm wide. when harvesting. Pine nuts are edible, considered the largest among other types of pines. They are 2 times larger than the seeds of Siberian pine and 3-4 times larger than cedar. The kernel is white, oily, with a barely noticeable resinous aftertaste and a delicate texture.

Pine nuts (pineoli)

Nut ripening occurs in the 3rd year, but the cones do not open until the next spring. Abundant harvests are observed every 3 - 4 years. One adult tree gives an average of 40 - 45 cones. Seed yield is 7 - 9 kg.

The pine tree grows quite quickly and begins to bear fruit at the age of 12.

In Italy, the seeds of this plant are called "pineoli".

Distribution of the pine plant

The main distribution of the pine plant is the Mediterranean coast, where these trees have been grown since ancient times. Archaeologists have established that pine was cultivated as early as the beginning of the 1st millennium BC. e.

To date, this crop is grown in the western part of North Africa, South Africa, England, America, Japan, China, on the southern coast of Crimea, in the Caucasus. The largest suppliers of seeds are Portugal, Italy, Spain, Tunisia, Turkey.

The pine plant is photophilous, drought-resistant, not demanding on the soil. Can grow on calcareous and sandy soils, but prefers loose, fresh, without excessive waterlogging. Withstands low temperatures down to -20°C and gusty winds. In severe winters, needles can be damaged.

The use of the pine plant

Pinia is valued for its decorative effect and "nut-bearing".

Another use of the pine plant is the manufacture of bonsai, as this tree is calm about warm wintering, and its flexible, durable branches bend very well, allowing you to create the desired shape.

These nuts are called seeds obtained from the Italian pine pine.


They are located in cones growing on a tree. As a rule, cones are located on the branches with brushes. One brush can include from 1 to 3 cones. Cones ripen only in the third year after their appearance, and in the middle of autumn.


With the onset of spring, the seeds begin to fall out. The optimal time for harvesting is the end of October or the beginning of November, depending on the region.

Seeds are characterized by an oblong shape, oval outlines. Their color is dark brown, but there are small spots of light color. The shell is more durable when compared with pine nuts. Therefore, the pines are processed (peeled) with manual nutcrackers or industrial rollers. On the side, the nut has about three faces. The ripe seed is about 1.5 cm long. The taste is delicate with notes of resin, similar to Siberian pine nuts.


It is worth noting that it is the pine seeds that are the largest of the known seeds in the pine family. Only edible nuts are taken into account.

Another one distinguishing feature is an excellent yield. From 1 hectare of forest of mature trees, you can collect from 3 to 8 tons of seeds. The life cycle of Italian pine is over 500 years. Every year there is a harvest.


Where does it grow

On the Mediterranean coast, in Asia Minor, as well as on the Iberian Peninsula, you can often find wild pine. And the tree is cultivated in the Crimea and the Caucasus.

The world leaders in the cultivation and export of these nuts are Italians, Turks, Spaniards, Portuguese and Tunisians.


How to choose and where to store

If you decide to purchase pine seeds, then look for exclusively unpeeled nuts. This is due to the fact that in this state they can be stored much longer than in a purified form. At the same time, useful properties are preserved.

If the shell is removed, after about 15 days the seeds will lose their taste, there will be much less useful properties. This phenomenon is associated with the oxidation of fats that make up the nut. As a result, the seeds become bitter and tasteless.

Don't forget one more thing important property pine nuts - they absorb foreign odors. But if you bought peeled seeds, you can extend their freshness at home. To do this, put them in the freezer.


Nutritional value and calories

As research has shown, pine nuts are not only tasty and fragrant, but also have components that are beneficial to humans.

For 100 grams of product there are:

There is also a component such as ash in a weight of 2.4 grams.

Chemical composition

Concerning chemical elements, then pine nuts are rich in vitamins and trace elements, such as:

  • Vitamins: B, E, C.
  • Phosphorus, magnesium, zinc, potassium, manganese, iron.

Useful and medicinal characteristics

In fact, all the beneficial properties of pine have not been studied to the end. But already today, there are a lot of ways to use Italian pine nuts for the benefit of a person and his health.


Harm and contraindications

Of course, you need to get the benefits of some products wisely. In addition, do not forget that each organism is special, which means that it can react differently to certain components.

As for pine, its nuts have certain contraindications:

  • They can not be used if there is an individual intolerance;
  • Not recommended for obesity;
  • They should not be given to young children (due to the risk of clogging the airways with small nuts);
  • With excessive use, hearing may be impaired (components of nuts cause irritation of the mucous membranes and receptors). But it goes away on its own after a few days.

So be careful and get the benefit right.

Oil

The oil obtained from these nuts has different grades. Depending on this, it is used as technical or edible oil.

So, refined edible oil is characterized by a light yellow tint, pleasant taste. The smell is practically absent.

As for the technical, it is added to the composition of paints and varnishes.

If we talk about essential oils, which are also obtained from the seeds of the Italian pine, then their properties are similar to the essential oils of other conifers. This tells us that it has an antiseptic, bactericidal, deodorizing effect.


Application

In cooking

Despite the fairly wide distribution of these nuts throughout the world, they have found the most active use in terms of cooking in France, as well as in Italy.

The kernels are crushed, or whole added to salads. A variety of pastries, cookies, confectionery products with the addition of seeds are also very popular.

The nuts are also finely ground, which allows you to get one of the best seasonings for marinating meat. Use only for red meat.




We bring to your attention a couple of recipes that are incredibly popular among the French and Italians. Try to cook these dishes at home. You will surely pleasantly surprise your guests and household.

Italian pumpkin

To prepare it, you will need the following set of ingredients:

  • Pumpkin - 0.8 kg;
  • Beef - 0.5 kg;
  • Carrot - 0.2 kg;
  • Red onion - 1 piece;
  • Pork - 0.5 kg;
  • Cherry - 0.2 kg;
  • Butter - 0.1 kg;
  • Arugula - 0.1 kg;
  • Pine - 0.1 kg;
  • Sauerkraut- 0.3 kg;
  • Paprika pepper - 1 pc;
  • Seasonings to taste.



Cooking

Cut open the pumpkin and remove the contents. Cut the meat into small pieces, fry. Coarsely chop the onion and place it in the pan with the meat. Carrots are chopped coarsely, thrown into the meat. Stew the ingredients for 10 minutes. Mix the meat with cabbage, cherry tomatoes and sweet pepper, do not forget about the need to add at this stage butter. Mix the ingredients, place in a peeled pumpkin. Cover with foil and place in the oven for 60-90 minutes. The temperature should be around 180 degrees. Eat!

By the way, it is not necessary to use carrots, since the taste of the pumpkin itself perfectly compensates for it.


Salmon with cheese and vegetables

If you are a fan of red fish, then this recipe is for you. Delicious, tender, healthy.

For cooking, you will need the following set of ingredients:

  • Eggplant - 0.6 kg;
  • Carrot - 0.6 kg;
  • Zucchini - 0.6 kg;
  • Root celery - 80 grams;
  • Fresh basil - 50 grams;
  • Thyme - 20 grams;
  • Breadcrumbs;
  • Parmesan - 0.16 kg;
  • Ground hot peppers, salt - to taste;
  • Butter - 80 grams;
  • Olive oil - 240 ml;
  • Salmon - 1 kg;
  • Pine nuts 60 grams.



Cooking

  • Make thick slices of fish fillets, or you can cut it however you like. Fry it in olive oil;
  • Mix one bowl of butter with breadcrumbs, add grated cheese;
  • Lubricate the fried fish in the resulting mixture;
  • Send the fish to the oven, preheated to 160 degrees. Bake until fish is golden brown;
  • Make a sauce. To do this, take 100 milliliters of olive oil, finely chopped basil, nuts, hot peppers and salt to your personal taste. Mix (you can in a blender);
  • Cut all the vegetables into strips or cubes, fry in oil (for a richer taste, squeeze a couple of garlic cloves into the oil, add thyme and your favorite spices to taste);
  • Serve and bring to the table.

The recipes, as you can see, are quite simple. At the same time, the dishes are incredibly tasty, light and healthy. You should definitely try them.


In medicine

Since they contain an impressive amount of vitamins, microelements, proteins, this makes nuts extremely useful in the treatment of anemia, beriberi. They also help to increase the tone of the whole body, contribute to recovery after injuries and diseases.


  • When coughing, take river mint (150 grams), pineoli (pinia seeds) and nettle seeds - 30 grams each. Fill with 100 milliliters linseed oil and also add hot pepper. Mix with honey and consume in small portions.
  • When the potency is weakened, you can mix pineoli, almonds and honey, use this mixture for three days in a row before going to bed. This will allow you to be at your best in bed on the fourth night. This recipe was developed by the ancient Greeks.
  • The Arabs have their own recipe, which acts on men in a similar way. Their healers advise eating 100 pine seeds and 12 almonds every evening for three days. On the fourth night you will be in excellent shape.

cultivation

Having at least one Italian pine tree on your site is not only useful, but also very beautiful. Any beginner gardener can grow it. This is because the plant is unpretentious, does not need special care.

Please note that young shoots are often infected with all sorts of diseases. This is fine.

Prepare more seedlings, because only the strongest seedlings will ultimately allow you to grow a tree.

Put the boxes in the sun, water regularly, especially during drought. Do not forget about weeding and the use of ready-made fertilizers.

After about six months, the stem can reach 7-10 centimeters. In winter, they are left in a box, but not stored in greenhouse conditions. This will allow you to adapt to the cold.

With the onset of spring, seedlings can be transplanted into the ground (not to a permanent place). Be careful with the roots, do not damage them. Planting is carried out at a distance of 10-20 centimeters between seedlings. Landing is shallow, almost like in boxes. Sawdust sprinkled on the soil will help protect plants from weeds.


Periodically do not forget to add fertilizer, water and weed. Such manipulations will have to be carried out for the first couple of years. Around the third year of life, the tree can grow more than 0.5 meters. This suggests that it is time for the tree to move to its permanent place. Plant with soil that has stuck to the roots.

The simplest care, periodic watering will allow you to grow a huge pine tree, you, your children, grandchildren and many generations after them will enjoy the smell and appearance.

A few facts about bud maturation

  • They ripen in the third year after their appearance on the tree;
  • They open only in the spring of the following year;
  • The tree gives the most abundant harvest every 3-4 years;
  • One adult tree has an average of 45 cones;
  • From one tree, you can collect about 7-9 kilograms of nuts (seeds);
  • Pine begins to bear fruit from the age of 12;
  • Italian name seeds - pineoli.


There are several pretty interesting facts, which are related to the Italian pine.

  • This tree has a very close relative in Siberia, the Siberian pine.
  • Pinocchio was made from Italian pine.
  • The composition, properties and appearance of seeds obtained from pine nuts are almost the same as pine nuts, but pineoli are several times larger.
  • In ancient Rome, these nuts were used as a powerful aphrodisiac.
  • The seeds were cheap, they were an analogue of sunflower seeds for our time.
  • They were often found in ruins, amphoras, on the territory of legionary camps in provinces where pine did not grow.
  • The ancient Romans always took pineoli with them when they went to battle. With their help, they restored strength, and also satisfied hunger.