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Pistachio

Pistacia vera

Pistachio (Eng.) Pistasie, Groenamandelboom (Afr.)

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Pistachio is a desert plant from Asia which is highly tolerant of saline soils. Male and female flowers bloom on separate trees, so they will only pollinate and fruit if there is more than one tree. The seeds are low in calories, rich in antioxidants, unsaturated fat, vitamins, minerals, and fiber. They are drought tolerant and frost resistant.

Planning

Difficulty
Moderate
Fruiting time
Summer, Autumn

Harvesting

Nuts ripen in late summer to autumn. Pick the nuts when the inside seed expands so much that it cracks the outer shell open.

Propagation

Seed
Germinate fresh seed in damp paper towels and as soon as the seeds sprout move them into pots. Germination takes 10-30 days. Sow seeds in Autumn. Space trees 6 m apart

Special features

Crop rotation
Pistachios are light feeders and need little nutrients.
Drought resistant
They are quite drought tolerant
Pot plant
Can be grown in a container for the first 3-5 years

Geography

Origin
Central Asia and the Middle East
Natural climate
Arid Interior

Environment

Light
Full Sun
Soil moisture
Dry
Soil type
Loam, Sand
Soil PH preference
Alkaline
Frost hardiness
Hardy

Uses

Edible
The seed is edible either raw or cooked
Notes
Culinary

Personality

Family
Anacardiaceae
Flower colour
White
Scent
None

Problems

Alternaria leaf spot, crown gall, oak root fungus, pistachio dieback, pistachio twig borer, powdery mildew, root rot, and rust.

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