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| | + | __NOTOC__{{Plantbox |
| | + | | name = ''Prunus dulcis'' |
| | + | | common_names = Almond |
| | + | | growth_habit = tree |
| | + | | high = ? <!--- 1m (3 ft) --> |
| | + | | wide = <!--- 65cm (25 inches) --> |
| | + | | origin = ? <!--- Mexico, S America, S Europe, garden, etc --> |
| | + | | poisonous = <!--- indicate parts of plants which are known/thought to be poisonous --> |
| | + | | lifespan = perennial |
| | + | | exposure = ? <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) --> |
| | + | | water = ? <!--- frequent, regular, moderate, drought tolerant, let dry then soak --> |
| | + | | features = flowers, nuts |
| | + | | hardiness = <!--- frost sensitive, hardy, 5°C (40°F), etc --> |
| | + | | bloom = <!--- seasons which the plant blooms, if it is grown for its flowers --> |
| | + | | usda_zones = ? <!--- eg. 8-11 --> |
| | + | | sunset_zones = <!--- eg. 8, 9, 12-24, not available --> |
| | + | | color = IndianRed |
| | + | | image = Almonds_th.jpg |
| | + | | image_width = 240px <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical --> |
| | + | | image_caption = Almonds in and out of shell |
| | + | | regnum = Plantae |
| | + | | divisio = Magnoliophyta |
| | + | | classis = Magnoliopsida |
| | + | | ordo = Rosales |
| | + | | familia = Rosaceae |
| | + | | genus = Prunus |
| | + | | subgenus = (Amygdalus) |
| | + | | species = dulcis |
| | + | }} |
| | + | The '''almond''' (''Prunus dulcis'', [[synonymy|syn.]] ''Prunus amygdalus'', or ''Amygdalus communis'') is a small [[deciduous]] [[tree]]. |
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| − | Almond. A name given to the tree and fruit of Prunus Amygdalus, Baill. (Amygdalus communis, Linn.), of the Rosacea. It is also applied to certain dwarf ornamental trees or bushes, as flowering almond (see Prunus). | + | Almond. A name given to the tree and fruit of Prunus dulcis. It is also applied to certain dwarf ornamental trees or bushes, as flowering almond (see Prunus). |
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| − | The almond has been cultivated from time immemorial. It is thought to be native to the Mediterranean basin. Some inquirers have supposed it to be the original of the peach, but this idea is evidently untenable. The flowers are peach-like and handsome. The almond nut of commerce is the pit or stone of a peach-like fruit. The fleshy part, which is so thick and edible in the peach, is thin and hard, and it splits at maturity. There are two general tribes or races of almonds,—the bitter and the sweet. The former has a bitter kernel, which is used in the manufacture of flavoring extracts and prussic acid. It is grown mostly in Mediterranean countries. Of the sweet or edible almonds, there are two classes,—the hard-shell and the soft-shell. The former is of little value, and is not grown to any extent. The soft-shell type produces the edible almonds of commerce. Some of the thinnest-shelled forms are known as Paper-shells. It was once thought that almond-growing could be successfully practised in the peach-growing sections of the East, but late spring frosts, and other difficulties, have caused the effort to be abandoned commercially. Individual almond trees are occasionally seen, and they frequently bear profusely. They are nearly as hardy as the peach. The commercial cultvation of the almond on this continent is confined to western America, and the remainder of this account is therefore written from the Californian standpoint. | + | The almond has been cultivated from time immemorial. It is thought to be native to the Mediterranean basin. Some inquirers have supposed it to be the original of the peach, but this idea is evidently untenable. The flowers are peach-like and handsome. The almond nut of commerce is the pit or stone of a peach-like fruit. The fleshy part, which is so thick and edible in the peach, is thin and hard, and it splits at maturity. There are two general tribes or races of almonds,—the bitter and the sweet. The former has a bitter kernel, which is used in the manufacture of flavoring extracts and prussic acid. It is grown mostly in Mediterranean countries. Of the sweet or edible almonds, there are two classes,—the hard-shell and the soft-shell. The former is of little value, and is not grown to any extent. The soft-shell type produces the edible almonds of commerce. Some of the thinnest-shelled forms are known as Paper-shells. It was once thought that almond-growing could be successfully practiced in the peach-growing sections of the East, but late spring frosts, and other difficulties, have caused the effort to be abandoned commercially. Individual almond trees are occasionally seen, and they frequently bear profusely. They are nearly as hardy as the peach. The commercial cultivation of the almond on this continent is confined to western America, and the remainder of this account is therefore written from the Californian standpoint. |
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| − | Almond-growing in California has received the attention of horticulturists for half a century, and during the whole of its course the industry has been marked by vicissitudes which, it must be admitted, are not yet ended. Two chief sources of difficulty are now clearly discerned to have attended the effort from its beginning, and present knowledge may enable planters to avoid, in the future, errors that have led to much disappointment and loss—the vestiges of which still encumber the ground, though clearing is proceeding rapidly. Thus far the almond tree has yielded more firewood than any other single fruit tree which has been largely planted in California, and yet planting has continued, planting and uprooting keeping pace, so that about 1,500,000 trees are annually reported by the county assessors, of which number about two-thirds may be counted of bearing age. The California almond product for a series of years is estimated as follows:
| + | The two chief sources of failure with the almond are the sterility of many varieties without cross-pollination, and the extreme propensity of the tree for early blooming, with the consequent destruction of the bloom or the young fruit by temperature very little below the freezing point. |
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| − | 1905 2,125 tons
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| − | 1906 900 "
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| − | 1907 750 "
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| − | 1908 3,000 "
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| − | 1909 1,650 tons
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| − | 1910 2,750 "
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| − | 1911 1,700 "
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| − | 1912 3,000 "
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| − | Irregularity in production is mainly due to the occurrence or absence of spring frosts. In spite of these facts, the almond will remain an important California product, through the satisfactory performance of trees enjoying favorable environment, which is being generally accepted as a safe guide for current planting.
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| − | The two chief sources of failure with the almond are the sterility of many varieties without cross-pollination, and the extreme propensity of the tree for early blooming, with the consequent destruction of the bloom or the young fruit by temperature very little below the freezing point. These two evils have been singularly associated historically, and only lately have they been shown to be independent factors and both of them demanding the closest attention from planters. At first it was thought that the wide planting of self-sterile varieties by themselves was the cause of disappointment, because, after years of chopping-out or grafting-over old unproductive trees to the Prune d'Agen, for which it is an excellent stock, it was observed, by chance, that the Languedoc variety adjacent to Drake's seedling, of local origin, was heavily laden with nuts when it was sterile without such association. Attention was then directed to the growth of seedlings, and a large lot of seedlings of the bitter almond, grown by A. T. Hatch, exhibited such satisfactory bearing habit and such striking variation toward new types of the soft-shell sweet almond that the growth of new selected California seedlings was seized upon as a panacea for the previously experienced troubles with the almond. These new varieties were conceived to be not only self-fertile but hardy, and large plantations were made without due regard to the frosty character of the locations. Low valley lands of great area, and some extent of high plateaux, were planted. Fine, large trees grew only to lose their crops year after year by frosts from February to April, until the growers cast the trees upon the wood-pile. As a deduction of the experience of several decades, we have arrived at what seems now to be the proper conception of the situation of the almond in California, which is that the most prolific varieties must be chosen, must be associated for purposes of cross-pollination, and must be planted in places of least liability to frost. There is a factor of some moment in the late-blooming habit of some varieties, which will be considered presently. | |
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| | The soil best suited to the almond is a light, well- drained loam. The tree makes a strong and rapid root-growth, and is more tolerant of drought than any other of our leading deciduous fruit trees. For this reason, as well as to avoid frost, it is often desirable to place the almond on the higher and drier lands of the valley— providing the soil is not heavy and too retentive of surplus water in the rainy season. The root is most intolerant of standing water, and will quickly die if exposed to it. Because of its thrift in light, dry soils, the almond root is used rather largely as a stock for the Prune d'Agen, and to some extent for the peach in the dry valleys. | | The soil best suited to the almond is a light, well- drained loam. The tree makes a strong and rapid root-growth, and is more tolerant of drought than any other of our leading deciduous fruit trees. For this reason, as well as to avoid frost, it is often desirable to place the almond on the higher and drier lands of the valley— providing the soil is not heavy and too retentive of surplus water in the rainy season. The root is most intolerant of standing water, and will quickly die if exposed to it. Because of its thrift in light, dry soils, the almond root is used rather largely as a stock for the Prune d'Agen, and to some extent for the peach in the dry valleys. |
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| | Careful comparison of the proportion of kernel weight to gross weight of the popular California varieties, as compared with a leading imported variety, was made by a committee of the California Horticultural Society, with the following result: From one pound of each of the following varieties the net weight of kernels in ounces was: Imported Tarragona, 6 3/5; California Languedoc, 7 1/2; El Supremo, 7 1/2, Drake, 8 3/4; IXL, 9; Commercial, 9 1/4; La Prima, 9 1/2; Princess, 9 1/2; Ne Plus Ultra, 10; King, 10; Paper-shell, 11; Nonpareil, 11 to 13. | | Careful comparison of the proportion of kernel weight to gross weight of the popular California varieties, as compared with a leading imported variety, was made by a committee of the California Horticultural Society, with the following result: From one pound of each of the following varieties the net weight of kernels in ounces was: Imported Tarragona, 6 3/5; California Languedoc, 7 1/2; El Supremo, 7 1/2, Drake, 8 3/4; IXL, 9; Commercial, 9 1/4; La Prima, 9 1/2; Princess, 9 1/2; Ne Plus Ultra, 10; King, 10; Paper-shell, 11; Nonpareil, 11 to 13. |
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| − | {{otheruses}}
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| − | {{Taxobox
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| − | | color = lightgreen
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| − | | name = Almond
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| − | | image = Almonds_th.jpg
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| − | | image_width = 250px
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| − | | image_caption = Almonds in and out of shell
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| − | | regnum = [[Plant]]ae
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| − | | divisio = [[Flowering plant|Magnoliophyta]]
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| − | | classis = [[Magnoliopsida]]
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| − | | ordo = [[Rosales]]
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| − | | familia = [[Rosaceae]]
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| − | | subfamilia = [[Prunoideae]]
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| − | | genus = ''[[Prunus]]''
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| − | | subgenus = ''Amygdalus''
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| − | | species = '''''P. dulcis'''''
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| − | | binomial = ''Prunus dulcis''
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| − | | binomial_authority = ([[Philip Miller|Mill.]]) D. A. Webb
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| − | }}
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| − | {{nutritionalvalue | name=Almond, nut, raw | kJ=2418| protein=21.26 g | fat=50.64 g | carbs=19.74 g | fiber=11.8 g | | sugars=4.80 g | iron_mg=4.30 | calcium_mg=248 | magnesium_mg=275 | phosphorus_mg=474 | potassium_mg=728 | zinc_mg=3.36 | vitC_mg=0.0 | pantothenic_mg=0.349 | vitB6_mg=0.131 | folate_ug=29 | thiamin_mg=0.241 | riboflavin_mg=0.811 | niacin_mg=3.925 | right=1 | source_usda=1 }}
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| − | The '''almond''' (''Prunus dulcis'', [[synonymy|syn.]] ''Prunus amygdalus'', or ''Amygdalus communis'') is a small [[deciduous]] [[tree]] belonging to the subfamily [[Prunoideae]] of the family [[Rosaceae]]; an ''almond'' is also the [[fruit]] of this tree. The plant is classified with the [[peach]] in the subgenus ''Amygdalus'' within ''[[Prunus]]'', distinguished from the other subgenera by the corrugated seed shell.
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| − | The sweet fleshy outer covering of other members of ''Prunus'', such as the [[plum]] and [[cherry]], is replaced by a leathery coat called the hull, which contains inside a hard shell the edible kernel, commonly called a [[nut (fruit)|nut]]. In botanical parlance, the reticulated hard stony shell is called an [[endocarp]], and the fruit, or [[exocarp]], is a [[drupe]], having a downy outer coat.
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| − | The tree is a native of southwest [[Asia]]. The domesticated form can ripen fruit as far north as the [[British Isles]]. It is a small tree, growing to 4-9 m tall. The [[leaf|leaves]] are lanceolate, 6-12 cm long, and serrated at the edges. The [[flower]]s are white or pale pink, 3-5 cm diameter with five petals, produced before the leaves in early spring.
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| − | ==Origin and history==
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| − | The wild form of domesticated almond grows in the [[Mediterranean region]] in parts of the [[Levant]]; almonds must first have been taken into cultivation in this region. The fruit of the wild forms contains [[glycoside amygdalin]], "which becomes transformed into deadly Prussic acid ([[Hydrogen cyanide]]) after crushing, chewing, or any other injury to the seed."<ref>A picture of the desiccated fruits from Tutankhamun's tomb can be found in Daniel Zohary and Maria Hopf, ''Domestication of plants in the Old World'', third edition (Oxford: University Press, 2000), p. 186</ref> Before cultivation and domestication occurred, wild almonds were harvested as food and doubtless were processed by leaching or roasting to remove their toxicity.
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| − | However, domesticated almonds are not toxic; Jared Diamond argues that a common genetic mutation causes an absence of glycoside amygdalin, and this mutant was grown by early farmers, "at first unintentionally in the garbage heaps and later intentionally in their orchards."<ref>Jared Diamond, ''Guns, Germs, and Steel: The Fates of Human Societies'' (New York: Norton, 1999), p. 118.</ref> Zohary and Hopf believe that almonds were one of the earliest domesticated fruit-trees due to "the ability of the grower to raise attractive almonds from seed. Thus in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated even before the introduction of [[grafting]]."<ref>Zohary and Hopf, ''Domestication'', p. 187</ref> Domesticated almonds appear in the [[Early Bronze Age]] (3000–2000 BC) of the Near East, or possibly a little earlier. A well-known archaeological example of almond is the fruits found in [[Tutankhamun]]'s tomb in Egypt (c. 1325 BC), probably imported from the Levant.<ref>A picture of the desiccated fruits from Tutankhamun's tomb can be found in Zohary and Hopf, ''Domestication'', p. 188</ref>
| + | ==Cultivation== |
| − | <br />
| + | {{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line --> |
| − | [[Image:Unripe almond on tree.jpg|thumb
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| − | |left|Unripe almond on tree]]
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| − | ==Production== | + | ===Propagation=== |
| − | Global production of almonds is around 1.5 million tonnes, with a low of 1 million tonnes in 1995 and a peak of 1.85 million tonnes in 2002 according to [[Food and Agriculture Organization]] (FAO) [http://www.fas.usda.gov/htp/Hort_Circular/2004/12-10-04/12-04%20Almonds.pdf figures (pdf file)]. Major producers include [[Greece]], [[Iran]], [[Italy]], [[Morocco]], [[Portugal]], [[Spain]], [[Syria]], [[Turkey]], and the world's largest producer: The [[United States]]. In Spain, numerous commercial cultivars of sweet almond are produced, most notably the Jordan almond (imported from [[Málaga]]) and the [[Valencia (city in Spain)|Valencia]] almond. In the United States, production is concentrated in [[California]], with almonds being California's sixth leading agricultural product and its top agricultural export. California exported almonds valued at 1.08 billion dollars in 2003, about 70% of total California almond crop.
| + | {{edit-prop}}<!--- Type propagation info below this line, then delete this entire line --> |
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| − | ==Diseases== | + | ===Pests and diseases=== |
| − | {{Main|List of almond diseases}} | + | {{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line --> |
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| − | ==Pollination==
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| − | The [[pollination]] of California's almonds is the largest annual [[Pollination management|managed pollination]] event in the world, with close to one million hives (nearly half of all [[beehive (beekeeping)|beehives]] in the USA) being trucked in February to the almond groves. Much of the pollination is managed by pollination brokers, who contract with migratory [[beekeeper]]s from at least 38 states for the event.
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| − | [[Image:Almond blossoms branch.JPG|thumb|Flowering branch of an almond tree]]
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| − | ==Sweet and bitter almonds== | + | ==Species== |
| − | There are two forms of the plant, one (often with white flowers) producing [[sweet]] almonds, and the other (often with pink flowers) producing [[Bitter (taste)|bitter]] almonds. The kernel of the former contains a fixed oil and emulsion. As late as the early 20th century the oil was used internally in medicine, with the stipulation that it must not be adulterated with that of the bitter almond; it remains fairly popular in [[alternative medicine]], particularly as a [[carrier oil]] in [[aromatherapy]], but has fallen out of prescription among doctors.
| + | <!-- This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc --> |
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| − | The bitter almond is rather broader and shorter than the sweet almond, and contains about 50% of the fixed oil which also occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on a [[soluble]] [[glucoside]], [[amygdalin]], yielding [[glucose]], [[cyanide]] and the [[essential oil]] of bitter almonds or [[benzaldehyde]]. Bitter almonds may yield from 6 to 8% of [[Hydrogen cyanide]]. Extract of bitter almond was once used medicinally but even in small doses effects are severe and in larger doses can be deadly;<ref>{{cite journal | last = Cantor | first = Doug | coauthors = Fleischer, Jeff; Green, John and Israel, David L | title = The Fruit of the Matter | journal = [[mental floss]] | volume = 5 | issue = 4 | pages = 12 | date = July/August 2006}}</ref> the prussic acid must be removed before consumption.
| + | ==Gallery== |
| | + | {{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery --> |
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| − | The nut of the tree has also been used as a preventative for [[ethanol|alcohol]] [[intoxication]]. Folklore claims that almonds are poisonous for [[fox]]es.
| + | <gallery> |
| | [[Image:AlmondFlower.jpg|thumb|left|180px|Almond blossom giving way to leaf shoots]] | | [[Image:AlmondFlower.jpg|thumb|left|180px|Almond blossom giving way to leaf shoots]] |
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| − | ==Almond oil==
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| − | "Oleum Amygdalae," the fixed oil, is prepared from either variety of almond and is a glyceryl oleate, with a slight odor and a nutty taste. It is almost insoluble in [[ethanol|alcohol]] but readily soluble in [[chloroform]] or [[diethyl ether|ether]]. It may be used as a substitute for [[olive oil]].
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| − | The sweet almond oil is obtained from the dried [[seed|kernel]] of the plant. This oil has been traditionally used by [[massage therapist]]s to lubricate the skin during a massage session, being considered by many to be an effective [[emollient]].
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| − | ==Almond syrup==
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| − | Historically, almond syrup was an [[emulsion]] of sweet and bitter almonds usually made with [[barley syrup]] ([[orgeat syrup]]) or in a syrup of orange-flower water and [[sugar]].
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| − | Grocer's Encyclopedia notes that ''"Ten parts of sweet almonds are generally employed t
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| − | o three parts of bitter almonds"'', however due to the [[cyanide]] found in bitter almonds, modern syrups generally consist of only sweet almonds. {{Grocers}}
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| − | ==Culinary uses==
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| − | [[Image:Smoked_almonds.JPG|thumb|Smoked and salted almonds]]
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| − | While the almond is most often eaten on its own, raw or toasted, it is used in some dishes. It, along with other nuts, is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. It is also used in making [[baklava]] and [[nougat]]. There is also [[almond butter]], a spread similar to [[peanut butter]], popular with peanut [[allergy]] sufferers and for its less salty taste.
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| − | The sweet almond itself contains practically no [[carbohydrates]] and may therefore be made into flour for cakes and biscuits for low carbohydrate diets or for patients suffering from [[diabetes mellitus]] or any other form of [[glycosuria]].
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| − | A standard serving of almond flour, 1 cup, contains 20 grammes of carbohydrates, of which 10 g is [[dietary fibre]], for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.
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| − | Almonds can be processed into a milk substitute simply called [[almond milk]]; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice, for [[lactose intolerant]] persons, [[vegans]], and so on. Raw, blanched, and lightly toasted almonds all work well for different production techniques, some of which are very similar to that of [[soymilk]] and some of which actually use no heat, resulting in "raw milk" (see [[raw foodism]]).
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| − | Sweet almonds are used in [[marzipan]], [[nougat]], and [[macaroon]]s, as well as other desserts. Almonds are a rich source of [[Vitamin E]], containing 24 mg per 100 g.<ref>White G. [http://www.allaboutvision.com/nutrition/vitamin_e.htm "Vitamin E and Minerals: Nutrition from Nuts."] AllAboutVision.com. Retrieved [[August 20]], [[2006]].</ref> They are also rich in [[monounsaturated fat]], one of the two "good" fats responsible for lowering [[LDL cholesterol]].
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| − | The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world.<ref>[http://www.tienda.com/press/mercurynews.html Marcona almonds]</ref> Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called ''[[turrón]]''.
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| − | In [[China]], almonds are used in a popular dessert when they are mixed with milk and then served hot. In [[Indian cuisine]], almonds are the base ingredient for [[pasanda]]-style [[curry|curries]].
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| − | ==Cultural aspects==
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| | [[Image:Almond blossoms closeup.jpg|thumb|left|Almond flowers]] | | [[Image:Almond blossoms closeup.jpg|thumb|left|Almond flowers]] |
| | [[Image:Urueña almendro1 lou.jpg|thumb|Almond tree in [[Spain]].]] | | [[Image:Urueña almendro1 lou.jpg|thumb|Almond tree in [[Spain]].]] |
| − | The almond is highly revered in some cultures.
| + | [[Image:Almond blossoms branch.JPG|thumb|Flowering branch of an almond tree]] |
| − | | + | [[Image:Unripe almond on tree.jpg|thumb|left|Unripe almond on tree]] |
| − | The tree grows in [[Syria]] and [[Israel]], and is referred to in the [[Bible]] under the name of "Shaqued", meaning "hasten", or the literal Hebrew meaning "Awakening One", an appropriate name since the Almond tree is one of the first trees to flower at the close of winter, around late January/early February in Israel. The application of "Shaqued" or "hasten" to the almond is similar to the use of the name "May" for the hawthorn, which usually flowers in that month in Britain.
| + | </gallery> |
| − | Among the [[Hebrews]] it was a symbol of watchfulness and promise due to its early flowering, symbolizing God's sudden and rapid redemption of His people after a period when he seems to have abandoned them; in [[Jeremiah]] 1:11-12, for instance. In the [[Bible]] the almond is mentioned ten times, beginning with [[Genesis]] 43:11, where it is described as "among the best of fruits". In [[Book of Numbers|Numbers]] 17 [[Levi]] is chosen from the other tribes of Israel by [[Aaron's rod|a rod that brought forth almond flowers]]. According to tradition, the rod of Aaron bore sweet almonds on on
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| − | e side and bitter on the other; if the Israelites followed the Lord, the sweet almonds would be ripe and edible, but if they were to forsake the path of the Lord, the bitter almonds would predominate. The almond blossom supplied a model for the [[menorah]] which stood in the [[Holy Temple]], "Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other...on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers" ([[Book of Exodus|Exodus]] 25:33-34; 37:19-20). Similarly, Christian symbolism often uses almond branches as a symbol of the [[Virgin Birth]] of [[Jesus]]; paintings often include almonds encircling the [[Child Jesus|baby Jesus]] and as a symbol of [[Mary, the mother of Jesus|Mary]].
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| − | The word "Luz", which occurs in [[Book of Genesis|Genesis]] 30:37, and which some translations have as "[[hazel]]", is supposed to be another name for the almond. In India, consumption of almonds is considered to be good for the brain, while the [[China|Chinese]] consider it a symbol of enduring sadness and female beauty.
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| − | ==Possible health benefits==
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| − | [[Edgar Cayce]], a man regarded as the father of American [[holistic medicine]], also highly favored the almond. In his readings, Cayce often recommended that almonds be included in the [[diet (nutrition)|diet]]. Claimed health benefits include improved [[complexion]], improved movement of food through the [[colon]] and the prevention of [[cancer]].{{Fact|date=February 2007}} Recent research associates inclusion of almonds in the diet with elevating the blood levels of [[high density lipoprotein]]s and of lowering the levels of [[low density lipoprotein]]s. <ref>[http://www.scienceblog.com/community/older/2002/D/20024677.html Almonds and cholesterol at scienceblog.com]</ref><ref>[http://www.jacn.org/cgi/content/abstract/17/3/285 Positive effect of almonds on blood lipids at the Journal of the Americal College of Nutrition]</ref>
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| − | In many Asian cultures almonds are thought to help one's memory, though there currently is no clinical study to reject or support this claim.{{Fact|date=February 2007}}
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| − | ==Etymology==
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| − | The word 'almond' comes from Old French ''almande'' or ''alemande'', late Latin ''amandola'', derived through a form ''amingdola'' from the Greek ''amugdale'' (cf [[Amygdala]]), an almond. The al- for a- may be due to a confusion with the Arabic article ''al'', the word having first dropped the a- as in the Italian form ''mandorla''; the British pronunciation ''ar-mond'' and the modern Catalan ''ametlla'' and modern French ''amande'' show the true form of the word.
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| | ==See also== | | ==See also== |
| − | * [[Almond milk]], a milky drink made from ground almonds, similar to soy milk
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| − | * [[Almond biscuit|Almond Biscuit]]
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| − | * [[Almond Joy]], a [[candy bar]]
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| − | * [[Turrón]], a nougat-like Spanish dessert made from almonds
| |
| − | * [[Nougat]]
| |
| | * [[Fruit trees]] | | * [[Fruit trees]] |
| | * [[Fruit tree forms]] | | * [[Fruit tree forms]] |
| Line 156: |
Line 88: |
| | | | |
| | ==References== | | ==References== |
| − | <references/> | + | *[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963 |
| | + | <!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 --> |
| | + | <!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 --> |
| | + | <!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 --> |
| | | | |
| | ==External links== | | ==External links== |
| − | {{Commons|Prunus dulcis dulcis}} | + | *{{wplink}} |
| − | * [http://www.almondboard.com/ The Almond Board of California]
| + | |
| − | * [http://almondboard.files.cms-plus.com/PDFs/CA%20Almond%20Facts%20Summer%202005.pdf The Almond Board of California - fact sheet]
| + | {{stub}} |
| − | * [http://www.almondsarein.com/ "Almonds Are In" Health and Nutrition site (The Almond Board of California]
| + | [[Category:Categorize]] |
| − | * [http://www.accidentalhedonist.com/index.php/2004/08/31/almond_tips Tips for using almonds in Cooking]
| |
| | | | |
| − | [[Category:Prunus]]
| + | <!-- in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions! --> |
| − | [[Category:Edible nuts and seeds]]
| |
| − | [[Category:Pollination management]]
| |
