Botany Index
(Latin) Prunus Dulcis
(Family) Rosaceae (Rose Family)
In the European Folk or White Cultures including Anglo and Celt, it is also known/referred to as;
Greek Nuts, Mandel
Greek Nuts, Mandel
(French) - Amande
|
(Irish Gaelic) - Crann almóinní |
A deciduous tree that grows up to 4 meters in height
Flowering in the tide of Midspring's Eostre through to Summers Bealtainne.
To propogate, Seed - requires 2 - 3 months cold stratification and is best sown in a cold frame as soon as it is ripe.
Sow stored seed in a cold frame as early in the year as possible. Protect the seed from mice etc.
The seed can be rather slow, sometimes taking 18 months to germinate.
Prick out the seedlings into individual pots when they are large enough to handle.
Grow them on in a greenhouse or cold frame for their first wintes Samhuinn and plant them out in late Midsprings Eostre or early Summers Bealtainne of the following year.
Propogate cuttings of half-ripe wood with a heel, Midsummers Litha through to Autumns Lughnasadh in a frame.
Difficult. Softwood cuttings from strongly growing plants in Springs Imbolc to early Summers Bealtaine in a frame.
Propogate cuttings of mature wood, late Autumns Lughnasadh in a frame. Layering in Springs Imbolc.
Flowering in the tide of Midspring's Eostre through to Summers Bealtainne.
To propogate, Seed - requires 2 - 3 months cold stratification and is best sown in a cold frame as soon as it is ripe.
Sow stored seed in a cold frame as early in the year as possible. Protect the seed from mice etc.
The seed can be rather slow, sometimes taking 18 months to germinate.
Prick out the seedlings into individual pots when they are large enough to handle.
Grow them on in a greenhouse or cold frame for their first wintes Samhuinn and plant them out in late Midsprings Eostre or early Summers Bealtainne of the following year.
Propogate cuttings of half-ripe wood with a heel, Midsummers Litha through to Autumns Lughnasadh in a frame.
Difficult. Softwood cuttings from strongly growing plants in Springs Imbolc to early Summers Bealtaine in a frame.
Propogate cuttings of mature wood, late Autumns Lughnasadh in a frame. Layering in Springs Imbolc.
Links to posts herein, include;
Note: I have included related etymology (Origin of Words) for preserving the Language
and culture of Europe for Ethnic Europeans/English, at the end of this page.
- Varietys and Summary of Uses
- Growing
- Pest Control
- Companions and in landscape
- Harvesting
- Dietary
- Health and self care
- In my Magickal Wyrdcraft and Druidry practice
- In European Culture and Folklore
Note: I have included related etymology (Origin of Words) for preserving the Language
and culture of Europe for Ethnic Europeans/English, at the end of this page.
Varietys and Summary of Uses
An oil expressed from the seeds is an excellent lubricant in delicate mechanisms such as watches. It is often used in soaps and cosmetics because it has a softening effect on the skin. A green dye can be obtained from the leaves. A dark grey to green dye can be obtained from the fruit. A yellow dye is obtained from the roots and leaves. The bruised leaves, when rubbed within any container, will remove strong odours such as garlic or cloves so long as any grease has first been fully cleaned off. A gum from the stems is used as an adhesive. The burnt shell yields a valuable absorbent for coal gas. The burnt pericarp is rich in potassium, it is used in soap making. The seed contains amygdallin, under the influence of water and in the presence of emulsion it can be hydrolized to produce benzaldehyde (the almond aroma, formula C6 H5 CHO) and prussic acid (the toxic principle).
An oil expressed from the seeds is an excellent lubricant in delicate mechanisms such as watches. It is often used in soaps and cosmetics because it has a softening effect on the skin. A green dye can be obtained from the leaves. A dark grey to green dye can be obtained from the fruit. A yellow dye is obtained from the roots and leaves. The bruised leaves, when rubbed within any container, will remove strong odours such as garlic or cloves so long as any grease has first been fully cleaned off. A gum from the stems is used as an adhesive. The burnt shell yields a valuable absorbent for coal gas. The burnt pericarp is rich in potassium, it is used in soap making. The seed contains amygdallin, under the influence of water and in the presence of emulsion it can be hydrolized to produce benzaldehyde (the almond aroma, formula C6 H5 CHO) and prussic acid (the toxic principle).
Growing
Grow on cultivated ground, thickets, hedges and rocky places near cultivation.
Grow on cultivated ground, thickets, hedges and rocky places near cultivation.
Companions and in Landscape
Pest Control
Harvesting
Dietary
Seed - raw, cooked or dried and ground into a powder for use in confections etc. The whole seed can also be roasted, sprouted or used in cakes, confectionery and pastry. The sweet-flavoured forms have a delicious flavour but bitter forms should not be eaten in any quantity - see the notes above on toxicity. The seed is somewhat difficult to digest and so needs to be thoroughly masticated. It can be blended with water to make almond milk. An edible oil is obtained from the seed. It is used mainly as a food flavouring and in cooking. An edible gum is obtained from points of damage on the stems.
Seed - raw, cooked or dried and ground into a powder for use in confections etc. The whole seed can also be roasted, sprouted or used in cakes, confectionery and pastry. The sweet-flavoured forms have a delicious flavour but bitter forms should not be eaten in any quantity - see the notes above on toxicity. The seed is somewhat difficult to digest and so needs to be thoroughly masticated. It can be blended with water to make almond milk. An edible oil is obtained from the seed. It is used mainly as a food flavouring and in cooking. An edible gum is obtained from points of damage on the stems.
Health and self care;
Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus produce hydrogen cyanide, a poison that gives almonds their characteristic flavour. This toxin is found mainly in the leaves and seed and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit should not be eaten. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.
Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus produce hydrogen cyanide, a poison that gives almonds their characteristic flavour. This toxin is found mainly in the leaves and seed and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit should not be eaten. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.
In my Magickal Wyrdcraft and Druidry practice
In European Culture and Folklore
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History and Etimology
Almond (n.)
Kernel of the fruit of the almond tree, c. 1300, from Old French almande, amande, earlier alemondle "almond," from Vulgar Latin *amendla, *amandula, from Latin amygdala (plural), from Greek amygdalos "an almond tree," a word of unknown origin. Late Old English had amygdales "almonds."
It was altered in Medieval Latin by influence of amandus "loveable." In French it acquired an unetymological -l-, perhaps from Spanish almendra "almond," which got it by influence of the many Spanish words beginning with the Arabic definite article al-. Perhaps through similar confusion, Italian has dropped the first letter entirely (mandorla).
Kernel of the fruit of the almond tree, c. 1300, from Old French almande, amande, earlier alemondle "almond," from Vulgar Latin *amendla, *amandula, from Latin amygdala (plural), from Greek amygdalos "an almond tree," a word of unknown origin. Late Old English had amygdales "almonds."
It was altered in Medieval Latin by influence of amandus "loveable." In French it acquired an unetymological -l-, perhaps from Spanish almendra "almond," which got it by influence of the many Spanish words beginning with the Arabic definite article al-. Perhaps through similar confusion, Italian has dropped the first letter entirely (mandorla).
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yet alone be out of context and or for content on other social media sites.