The pistachio commonly used in cooking is the seed of a centuries-old plant of the genus Pistacia. Native to the Asian continent, the Pistacia Vera belongs to the family Anacardiaceaethe same as the mango and the pepper tree. As grow it at home? Here is some advice whether you want to plant it in the garden or have limited spaces available and prefer to grow it in a pot.
Pistachio is a plant long-livedwhich can live for more than 200 years. It reaches a height of between 4 and 10 metres, and a canopy width of around 11 metres. It has short and knotty branches, wide foliage, dark gray stem, leathery and deciduous leaves.
In addition to being particularly tasty, pistachio is very rich in nutrients. The high content of polyphenols and lutein gives it antioxidant properties, very useful against aging and free radicals. Pistachio is a very caloric and energetic food, but its monounsaturated fats are able to counteract bad cholesterol.
It can be consumed plain or toasted, and in the latter case it makes an excellent snack or an inviting appetizer to accompany aperitifs.
It is widely used in pastry making, in the production of ice cream and in the preparation of sausages.
What are the origins of pistachio
Pistachio was known in Türkiye already 7 thousand years ago and is mentioned in the Bible, in the book of Genesis.
Its cultivation spread thanks to Arab domination. Middle Eastern immigrants spread it to the American continent starting from the end of the nineteenth century. The area of Central Valleyin California, was considered the most suitable for the cultivation of this plant, due to its hot, dry climate and mild winters.
Among the varieties tested on American soil, the most suitable for fruiting proved to be the so-called Kermanso called from the name of a Persian locality famous for the production of carpets.
Why is it called green gold?
The pistachio is called “green gold” mainly due to its high economic value and its exceptional nutritional properties. This nickname comes from the fact that pistachio is a rare and expensive product, particularly appreciated for the quality of its flavor and its versatility in the kitchen. The cultivation of this plant is complex and takes time, since the pistachio takes several years to bear fruit, and only after long efforts does it reach full productivity. Furthermore, its nutritional content, rich in good fats, proteins, antioxidants and vitamins, makes it a precious resource for health, further contributing to earning it the nickname “green gold”.
How to grow pistachios
The pistachio plant is very rustic and adaptable. He prefers chot silts and arid or well-drained soils, but during the dormant period it also resists low temperatures. However, it cannot tolerate spring frosts, which can compromise its flowering and subsequent fruiting.
In Italy it is cultivated mainly in Sicily, in hilly terrain located at an altitude between 300 and 700 metres. Famous and highly appreciated is the green pistachio from Bronte, in the province of Catania, so prized that it deserves the protected designation of origin (PDO).
Pistachio is suitable for home cultivation, in pots or in the garden, as long as you live in an area that is not particularly cold. In very cold areas it can be grown for ornamental purposes, since the rigidity of the temperatures would prevent it from bearing fruit.
It does not present particular cultivation difficulties, but you need to be patient because it is a late plant, which begins to bear fruit after 5-6 years. It takes about 15 years for it to enter the full production phase.
When and how to sow it?
The ideal period for sowing is autumn or spring. The seed does not maintain the characteristics of the mother plant, so the tree must be grafted onto the terebinth variety of pistachio or, more rarely, onto the mastic pistachio.
Young plants that are 1 or 2 years old can be planted. It is necessary to sprinkle the ground with manure, and plant the specimens at a minimum distance of 6 meters from each other.
As mentioned, in the case of grafting into pots, it is necessary to use plants grafted in the nursery for 1 or 2 years.
A hole is made 40-50 cm deep and sprinkled with manure. You must delicately remove the bag or jute wrapping, being careful not to damage the root ball, which must be kept intact. Then the roots are planted in the ground.
The rootstock
The plants purchased from the nursery are already grafted onto species that do not bear fruit, but are fundamental for the productivity, resistance and rusticity of the plant.
Generally for this purpose the terebintha species of deciduous pistachio, or the evergreen variety of pistachio lentisk. In particular, the terebinth has extremely robust roots, capable of attacking rocks and fitting into the smallest cracks.
How to reproduce pistachio
Pistachio is one dioecious plantcharacterized by some specimens with male reproductive organs and others with female organs. Reproduction occurs by pollination, exploiting the wind vector which transports the pollen of the male flowers to the female flowers. For this reason, it is called anemophilic fertilization.
For reproductive purposes it is recommended to plant one male for every 8 female plants.
If you don’t have much space, at least 2 female specimens and one male should be planted, but the ideal would be to plant at least 10 plants. In the garden, care must be taken to plant pistachios at 5-6 metres.
Where to place the pistachio
As mentioned, this plant grows best in warm or temperate climates. He prefers sunny grounds with a southern exposureas only the sun’s rays can guarantee continuity in the fruiting process.
How to fertilize pistachios
After planting, fertilization can take place in spring, in the vegetative growth phase.
In the month of April, nitrogen-based material can be administered, while in May it is advisable to use complete ternary fertilizer (nitrogen, phosphorus, sulphur).
They are used 300-400 quintals of manure for each hectare of land. To these you need to add superphosphate 19 and potassium phosphate, in variable quantities depending on the type of soil.
In the case of small plots, however, fertilization with is sufficient animal manure.
When and how to prune pistachios
The pistachio plant needs a light pruningas it takes a long time for cuts to heal. In any case, the suckers from the rootstock must be eliminated, i.e. those branches that grow at the base of the trunk.
In the implantation phase, the trimming of the shaft to allow better ventilation. It is also necessary to cut the lateral branches of the stem, eliminating old or diseased branches. This is an operation to be carried out with annuallypreferably in October.
You can also perform pruning, a particular type of pruning which consists in eliminating fruitless shoots.
Finally, another very useful operation is the eradication of weeds.
How often to water
Pistachio does not need much water. It is enough to water it once or twice in the drier season.
Young plants need more frequent wateringsince they have a water requirement of between 1200 and 1800 liters of water per year.
What type of soil to use
Pistachio prefers soil arid, rocky and steep. But his extreme adaptability makes it cultivable even on sandy, clayey, calcium-poor, calcareous or volcanic origin soils.
The only condition is that it is a very permeable soilas this plant does not tolerate water stagnation and very humid soil.
When the fruits are harvested
Generally the fruit harvest takes place from August to October, as the plant is subject to scalar maturation and multiple takes are needed to ensure that all the ripe fruit is harvested.
The harvest can be carried out by hand or by shaking the foliage, causing the pistachios to fall onto sheets placed at the foot of the trees.
The husk is removed and left to dry in the sun for 5-6 days. Finally we proceed with any shelling.
The ecological importance of pistachio
In addition to its value in the kitchen and its nutritional richness, pistachio is a plant with important ecological benefits. Thanks to its strong, deep roots, pistachio helps prevent soil erosion, making it an ideal choice for hilly and arid terrain. This hardy plant requires little water, making it sustainable in drought-prone areas. Furthermore, pistachio plants can improve the biodiversity of the local ecosystem, providing shelter for insects and small animals. Pistachio cultivation, therefore, not only provides valuable fruits, but can also contribute positively to the environment.
Pistachio diseases and pests
Pistachio, despite being a rustic and adaptable plant, can be subject to various diseases and parasite infestations which could compromise the quality and productivity of the plant:
- Verticillium dahliae – this fungus attacks the vascular system of the plant, blocking the flow of water and nutrients and causing yellowing and wilting of the leaves. It can be prevented by avoiding water stagnation and treating the soil with specific fungicidal substances.
- Septoria pistaciarum – another fungus that causes black spots and necrosis on leaves. Prevention includes good pruning to promote aeration of the foliage and the application of copper-based treatments.
- Aphids – these small insects can weaken the plant by sucking sap from shoots and leaves. An aphid infestation can be treated with natural products such as neem oil or, if necessary, with specific insecticides.
- Cochineal – another common parasite, which attaches itself to leaves and branches, causing the plant to deteriorate. It can be fought with natural treatments (e.g. white oil) or specific insecticides, if the infestation is advanced.
- Dry bad – a disease caused by the Ascochyta fungus, which affects the branches and causes them to dry out. Pruning affected branches and using cupric fungicides can help contain the spread.
For good prevention, it is important to keep the soil well drained, avoid excess watering, and practice regular pruning to promote air circulation between the branches.
How to consume pistachios
Pistachio is extremely versatile in the kitchen and offers multiple uses for both sweet and savory preparations. Plain or lightly toasted, it is perfect as a healthy snack, rich in proteins, fiber and good fats, ideal for those looking for a nutritious and satiating snack. Toasted and salted, it becomes a delight to be enjoyed in company, tastefully accompanying aperitifs and starters.
Pastry making uses it widely, thanks to its unique flavor and bright green color which makes it ideal for creams, ice creams, biscuits and other refined desserts. In the kitchen, pistachio is loved in Mediterranean gastronomy: finely chopped, it is excellent for creating a crunchy breading for meat and fish, or as a condiment in pasta dishes and risottos. Pistachio pesto, for example, is a Sicilian specialty that enhances first courses with its intense and aromatic flavor.
Pistachio oil, rarer and more valuable, is used as a raw condiment for salads, fish carpaccio or vegetable dishes, adding an elegant and aromatic note. Pistachio cream is also very popular: spreadable and sweet, it is perfect for filling cakes, tarts, or simply to enjoy on a slice of bread. In addition to the pleasure of taste, pistachio is also an ally of health, thanks to its high content of antioxidants, proteins and fibre, which make it a precious ingredient for those seeking a healthy and balanced diet.
Pistachio: properties, nutritional values, CALORIES, uses and contraindications
