Wild One Cyprus

Wild One Cyprus

foraging food
Terebinth Pistacia terebinthus fruit

Terebinth

Τρεμιθκιά

melengiç

Scientific Name: Pistacia terebinthus

other names: τριμιθκιά, turpentine tree, Palestine Pistachio

AVAILABLE: SEP-OCT

EDIBLE PARTS:

Description

  • even pinnateleaflets in rows, two at tip or odd pinnateleaflets in rows, one at tip leathery leaves with ovateegg-shaped, narrow at base or ellipticoval-shaped, small or no point leaflets that emit a strong resinous, turpentine-like smell when crushed
  • evergreen shrub or small tree, grows up to 10 metres
  • leaflets are shiny green on the upper surface, turning red, orange or yellow in the autumn

preparation

  1.  The fruit can be eaten raw, they are small, round, and turn from green to red as they ripen.
  2. They have a thin outer skin and a fleshy interior.
  3. The taste is slightly sweet and nutty
  4. Dry roast the fruit and grind to a powder for a ‘coffee’ drink
  5. the young shoots can be cooked
  6. the trunk can be scratched to allow a resin to slowly drip out, the chewing gum is named “pissa pafitiki”

extra info

Pistacia lentiscus and Pistacia terebinthus are similar in appearance, which can make it difficult to distinguish them from each other.

Pistacia lentiscus has smaller, lance-shaped leaves that are glossy and dark green

Pistacia terebinthus has larger, elliptical leaves that are lighter green and more hairy.

Pistacia lentiscus produces small red berries and Pistacia terebinthus produces small, elongated fruit clusters that resemble grapes.

Pistacia terebinthus has smooth, grayish-brown bark.

Pistacia lentiscus has rough, fissured bark.

Also available in

June

Sage

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