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It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. [1] [2] [3] In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar. [1] [2] Varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. It is ...
For some species of pine, such as Aleppo pine (Pinus halepensis), European black pine (Pinus nigra) and lodgepole pine (Pinus contorta), the effects of fire can be antagonistic: if moderate, it helps pine cone bursting, seed dispersion and the cleaning of the underwoods; if intense, it destroys these resinous trees. [citation needed]
Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.
Overstory species include coulter pine, monterey pine, bishop pine, shore pine, and several endemic cypresses, species which generally rely on fire to open their cones and release seeds. Closed-cone forests often grow in low nutrient and/or stressed soils, which can lead to slow growth. [1]
The cones can be made into a syrup called "pinecone syrup", [15] "pine cone syrup", [16] or mugolio. Buds and young cones are harvested from the wild in the spring and left to dry in the sun over the summer and into autumn. The cones and buds gradually drip syrup, which is then boiled down to a concentrate and combined with sugar.
Pinus lambertiana (commonly known as the sugar pine or sugar cone pine) is the tallest and most massive pine tree and has the longest cones of any conifer. It is native to coastal and inland mountain areas along the Pacific coast of North America , as far north as Oregon and as far south as Baja California in Mexico.
The cones are ovoid, massive, 15–27 cm (6– 10 + 3 ⁄ 4 in) long and 8–14 cm (3 + 1 ⁄ 4 – 5 + 1 ⁄ 2 in) broad and up to 2 kg (4.4 lb) weight when closed, green at first, ripening yellow-brown when 26–28 months old, with very thick, woody scales, typically 30–60 fertile scales.
On the coast, the knobcone pine may hybridize with bishop pine (Pinus muricata), and Monterey pine (Pinus radiata). In the western foothills of the Sierra Nevada, knobcone pine is often a co-dominant with blue oak (Quercus douglasii). [7] The species is susceptible to fire, but this melts the cone resin, releasing seeds for regrowth. [4]
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