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[4] The leaves are in fascicles of three, [6] needle-like, yellow-green, twisted, and 9–15 centimeters (3 + 1 ⁄ 2 –6 in) long. The cones are resin-sealed and irregularly shaped, [4] 8–16 cm (3 + 1 ⁄ 4 – 6 + 1 ⁄ 4 in) long and clustered in whorls of three to six on the branches. The scales end in a short stout prickle.
Gray pine cone, pine nuts, and resin. Photographed at Regional Parks Botanic Garden located in Tilden Regional Park near Berkeley, CA. Date: 1 November 2016, 12:36: Source: J20161101-0079—Gray pine cone, pine nuts, and resin—RPBG: Author: John Rusk from Berkeley, CA, United States of America
Amanita magniverrucata, commonly known as the pine cone amanita, [1] [2] or great pine jewel, is a species of agaric mushroom in the family Amanitaceae.First described scientifically by American mycologists Harry Delbert Thiers and Joseph Ammirati in 1982, it is mycorrhizal and associates with the tree Pinus radiata, which is commonly known as the Monterey pine.
Several features are used to distinguish the subgenera, sections, and subsections of pines: the number of leaves (needles) per fascicle, whether the fascicle sheaths are deciduous or persistent, the number of fibrovascular bundles per needle (2 in Pinus or 1 in Strobus), the position of the resin ducts in the needles (internal or external), the ...
The cones are stout and heavy, typically 8–15 cm (3.1–5.9 in) long and broad, and contain large, hard-shelled, but edible, pine nuts. [4] Like all pines, its needles are clustered into 'fascicles' that have a particular number of needles for each pine species; in the Torrey pine there are five needles in each fascicle.
Cedrus atlantica foliage and mature female cone Male cones beginning to shed pollen. Fully grown, Atlas cedar is a large coniferous evergreen tree, 30 to 35 m (98 to 115 ft) (rarely 40 m) tall, with a trunk diameter of 1.5 to 2 m (4.9 to 6.6 ft).
The mugo pine is used in cooking. 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 ...
The cones are acute-globose, the largest of the true pinyons, 4.5–8 cm (1 + 3 ⁄ 4 – 3 + 1 ⁄ 8 in) long and broad when closed, green at first, ripening yellow-buff when 18–20 months old, with only a small number of very thick scales, typically 8–20 fertile scales. The cones thus grow over a two-year (26-month) cycle, so that newer ...