Pine
Some species have large seeds, called pine nuts, that are harvested and sold for cooking and baking.
The soft, moist, white inner bark (cambium) found clinging to the woody outer bark is edible and very high in vitamins A and C. It can be eaten raw in slices as a snack or dried and ground up into a powder for use as a thickener in stews, soups, and other foods, such as pine bread. A tea made by steeping young, green pine needles in boiling water (known as "tallstrunt" in Sweden) is high in vitamins A and C.
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Etymology
The modern English name pine derives from Latin Pinus by way of French pin; similar names are used in other Romance languages. In the past (pre-19th century) they were often known as fir, from Old Norse fyrre, by way of Middle English firre. The Old Norse name is still used for pines in some modern north European languages, in Danish, fyr, in Norwegian and Swedish, furu, and Föhre in German, but in modern English, "fir" is now restricted to Fir (Abies) and Douglas-fir (Pseudotsuga).
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References
- Farjon, A. 1984, 2nd edition 2005. Pines. E. J. Brill, Leiden. ISBN 90-04-13916-8
- Little, E. L., Jr., and Critchfield, W. B. 1969. Subdivisions of the Genus Pinus (Pines). US Department of Agriculture Misc. Publ. 1144 (Superintendent of Documents Number: A 1.38:1144).
- Richardson, D. M. (ed.). 1998. Ecology and Biogeography of Pinus. Cambridge University Press, Cambridge. 530 p. ISBN 0-521-55176-5
- Mirov, N. T. 1967. The Genus Pinus. Ronald Press, New York (out of print).
- Classification of pines
- Gymnosperm Database - Pinus
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