Conifers (division Pinophyta) first appeared in the Carboniferous period more than 250 million years ago and about 100 million years earlier than the first flowering plants. While conifers cover vast areas of the earth and are of great economic value for wood, paper and pitch, few are much used as food.
Conifers are noted for their seed cones (female) and much smaller pollen
cones (male). Most have long narrow leaves called "needles" but in some
the leaves are small triangular scales covering the twigs. The seed cones
often have many scales which may be woody, leathery or paper-like, but in
other genera the scales are fleshy and fused together so the cone resembles
a berry.
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VarietiesAraucaria[genus Araucaria of family Araucariaceae] These are the southern hemisphere equivalent of pines, but are related to the northern hemisphere pines only at the order level Pinales. A few species, particularly the Monkey Puzzle A. araucana of Brazil and Chile and the Bunya-bunya A. bidwillii of Eastern Australia are harvested to yield seeds often called "pine nuts" even though Araucaria are not actually pines. The photo shows the densely needled habit of these trees which are
now widely planted as ornamentals in the northern hemisphere from which
they have been absent since the demise of the dinosaurs about 65
million years ago.
Ukazi / Afang[Eru, African Jointfir (English); Okazi, Ukazi (Igbo); Afang (Ibibio); Eru, Okok, M'fumbua, Fumbua (Camaroon); KoKo (Angola, Gabon, Central African Republic, Congo); M'fumbua or Fumbua Democratic Republic of Congo; Gnetum africanum]
Despite being a leafy vine, this plant is actually a conifer, related
to Pines and Firs. The leaves are much eaten in West Africa,
particularly Nigeria. They are all but inedible; tough, glossy, and have
no flavor except for a slight bitterness. On the other hand, they are
quite nutritious with a good protein suite, and are strongly medicinal.
They must be finely shredded and or shredded and ground for cooking,
which is often done by vendors in the markets. They are used in Afang
and Okazi/Ukazi soups, as well as some other vegetable soups. The seeds
can also be cooked and eaten. The root tubers are used as a famine food
similarly to yams.
Photo by T.K. Naliaka distributed under license
Creative Commons
Attribution-ShareAlike v4.0 International.
Junipers[genus Juniperus of family Cupressaceae (cypress)] Junipers, ranging from tiny shrubs to medium size trees, are found throughout the Northern Hemisphere in some 50 to 67 species (depending on which botanist you wish to believe). Some have short needles and others have their twigs covered with tiny triangular scale-like leaves. A number bear cones that can be used for flavoring, two of which are described here. The female cones are comprised of just a few fleshy scales which are fused together to resemble berries.
Pines[genus Pinus of family Pinaceae (pines)] Pine nuts (officially a seed, not a nut) have been eaten since prehistoric times in Europe, Asia and North America. Today the sweet resinous seeds are somewhat costly and used mostly as a flavoring ingredient but Italian pesto sauce is often based on pine nuts (other nuts are also used). Pine nuts from a number of species are available. In Europe it's mostly the Stone Pine (Pinus pinea) and in Asia the Korean Pine (Pinus koraiensis) and Chilgoza Pine (Pinus gerardiana). Siberian Pine (Pinus sibirica) and a number of other varieties are also used. In North America seeds of various species of Pinon pines (subgenus Ducampopinus) are harvested. The soft layer between pine bark and the wood is also edible and has
been used as a famine food. Pine needles are sometimes used as a
flavoring. For more details and culinary usage, see out page
Pines & Pine Nuts page.
Spruce[genus Picea of family Pinaceae] The many species of spruce are of great economic importance throughout
the Northern Hemisphere for lumber, paper making and as Christmas trees,
but have little culinary application. Buds and needles of young growth are
used as a flavoring, mainly for beer in areas too far north for hops to
grow, and sap of a few species is used locally to make a gum. The photo
shows foliage and cones of Red Spruce (P. rubens), one of the species
used to make spruce beer. Photo USDA (public domain).
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