Pistacia vera, commonly known as the pistachio tree, is a deciduous tree renowned for its distinctive nuts. Here's a detailed description:
Size and Appearance: Pistacia vera typically grows to a height of around 20 to 30 feet (6 to 9 meters) and spreads to a similar width. Its rounded canopy is adorned with compound leaves composed of multiple leaflets. The tree has a dense growth habit, with branches that often spread wide.
Leaves: The leaves of the pistachio tree are pinnate, meaning they are composed of multiple leaflets arranged in pairs along a central stalk. Each leaflet is lanceolate or oblong, with serrated edges, and measures around 2 to 4 inches (5 to 10 centimeters) in length.
Bark: Young pistachio trees have smooth, gray bark, which becomes rougher and fissured as the tree matures.
Flowers: Pistacia vera produces small, inconspicuous flowers that are greenish-yellow in color. These flowers are typically dioecious, meaning individual trees are either male or female. Female trees produce the pistachio nuts, while male trees produce pollen-bearing flowers.
Fruit/Nuts: The most notable feature of the pistachio tree is its edible nuts. The nuts develop from the flowers and are encased in a thin, beige-colored shell. Inside, the nut itself is light green and covered by a thin, papery skin. As the nuts mature, the shell splits partially open, revealing the nut inside. Pistachio nuts are harvested when the shells are fully ripe and have naturally split open.
Cultivation: Pistacia vera thrives in regions with hot, dry summers and mild winters. It is highly tolerant of drought but requires well-drained soil. The tree is propagated primarily through grafting to ensure desirable nut production.
Uses: Pistachio nuts are widely consumed both raw and roasted and are used in various culinary applications, including desserts, salads, and savory dishes. The tree is also cultivated for its ornamental value in landscaping due to its attractive foliage and nuts.

Growing Instructions

The seeds have a period of dormancy. They can be planted outdoors in the spring or summer and they will germinate the next spring or they can be cold stratified to simulate winter conditions and to break their dormancy at any time of the year. 1. Soak the seeds in water for 48 hours. 2. Put the seeds in a ziplock bag. 3. Put the bag in the refrigerator and leave it there for 6 weeks. 4. The seeds like moist, well-drained soil. Prepare a mixture of half potting soil and half sand, perlite or vermiculite. 5. Put the soil in a pot. 6. Sow the seeds on the soil. Cover them with a layer of soil. 7. Water the soil so that it is moist but not wet. 8. When the seedlings are a few inches tall, they can be transplanted.