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By goodadmin | September 2, 2007
by steve stamos
The pistachio nut tree
, Pistacia vera L., Anacardiaceae, is a wide-spreading, bushy, broad-leafed tree which grows slowly to a height and spread out of up to 10 meters with one or many trunks. It is native to highland regions of Iran, Turkmenistan and western Afghanistan. It has pinnate grayish foliage with 3 to 5 roundish, 5 to 14 cm long leaflets and small, brownish-green flowers without petals. Its open habit and beautiful foliage make the pistachio tree a worthful ornamental. The fruit is a drupe, containing an elongated seed with a hard, whitish shell and a striking kernel which has a mauvish skin, light green flesh and a particular characteristic flavor. The plant is dioecious, with separate male and female trees. Under favorable conditions could survive and produce for centuries.
When the fruit of the pistachio tree matures, the husk changes from green color to a yellow-red and the shells break open partially with an audible pop. The kernels are frequently eaten whole, either fresh or roasted and salted, and are also utilized in ice cream and confections such as baklava. In July 2003, the FDA (Food and Drug Administration) okayed the first qualified health claim particular to nuts lowering the risk of heart disease: “Scientific evidence suggests… that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease”.
It takes close to ten years for the tree to reach significant yields. Production and harvest is heavier in alternate years. Peak production output is reached at approximately 20 years. Pistachio nut trees are usually cut back hard to make the harvest easier. One male tree produces adequate pollen for eight to twelve nut-bearing females.
The Pistachio nut tree is reasonably hardy in the right conditions, and can survive temperature ranges between -10°C in winter to 40°C in summer. The pistachio tree needs a sunny location and well-drained soil. This nut tree does badly in conditions of high humidity, and is susceptible to root rot in winter if it gets too much water and the soil is not free draining. Long hot summers are required for proper maturing of the fruit. The pistachio nut tree does best on soils that are deep, friable and well drained but moist. It can, however, survive in poor, stony, highly alkaline or slightly acid, or even saline soils. The tree has a deeply penetrating root system. Pistachio trees will tolerate considerable drought but do best with deep, infrequent watering. Since the pistachio nut tree grows slowly, it does not require large quantities of fertilizer.
The Pistachio nut tree thrives in areas which have winters cool enough to break bud dormancy and long hot summers. The tree has about the same cold resistance as almonds and olives. Chill requirements are estimated at about 1000 hours. The nuts are harvested when the husk covering the shell becomes loose. The pistachio tree is usually propagated by budding or grafting onto selected seedling stocks. The pistachio nut is considered one of the best edible nuts, along with almonds, macadamias and cashews. Pistachio nuts are highly flammable when stored in big amounts, and are prone to self heating and spontaneous combustion.
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