Pinus pinea 'Fragilis'
Family: Pinaceae

The seeds of the Mediterranean stone pine are the pine nuts most commonly available for various culinary applications. They can be eaten raw or roasted and salted, but are more frequently used in pasta and vegetarian dishes, as well as in soups and stews. They are also sometimes used in confectionery. The stone pine grows into a large, flat-topped tree that may reach 20 m (65 ft) or more in height. The roundish cones must ripen fully in hot sun for the cone scales to open and release the seeds. The seeds are encased in a tough outer covering that must be crushed to remove the seeds. Other pines with edible nuts include the Mexican nut pine, Pinus cembroides; the arolla pine, P. cembra, from Central Europe; and the Russian P. cerebra ssp. sibirica.

Cultivation

These trees are grown from seed sown as soon as it is ripe. Plant in any well-drained soil and water regularly through their first two or three years. However, they are remarkably drought-tolerant once established. Growth is fairly rapid for a conifer and young trees will have an upright habit, developing the broad umbrella-shaped crown with maturity. Trees should not be pruned.

Climate

Best in a Mediterranean climate with hot, dry summers and cold, wet winters. Zone 8.