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ONE OF THE MOST IMPORTANT AND OLDEST FOOD CROPS IN THE WHOLE WORLD.

Pulses are the dried edible seeds of certain plants in the legume family. ( Leguminosae of Fabaceae). The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses grown worldwide. Beans, lentils, chickpeas and split peas are the most common types of pulses. Since 1959, the UN has dedicated special years and observances to promote international awareness and action on various topics.

IMPORTANCE OF THIS FOOD CROP:

- high nutritional value. Pulses are very high in protein and fibre, and are low in fat.

- Pulses are also nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems.

HISTORY:

The cultivated lentil Lens culinaris was derived from its wild subspecies L. culinaris subsp. orientalis, although other species may also have contributed some genes, according to Jonathan Sauer (Historical Geography of Crop Plants, 2017.) Unlike their wild ancestors, domesticated lentil crops have indehiscent pods and nondormant seeds.

Lentils are the oldest pulse crop known, and among the earliest crops domesticated in the Old World, having been found as carbonized remains alongside human habitations dating to 11,000 BC in Greece.[2] The lentil is indigenous to Western and Central Asia.

In early times, peas - Pisum sativum  - were grown mostly for their dry seeds. From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield. In the early 3rd century BC Theophrastus mentions peas among the pulses that are sown late in the winter because of their tenderness.  In the first century AD, Columella mentions them in De re rustica, when Roman legionaries still gathered wild peas from the sandy soils of Numidia and Judea to supplement their rations. In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders, noted explicitly in 1124.

DOMESTICATION OF PULSES
On the basis of an examination and evaluation of archeological remains and  an identification of the wild progenitors and delimitation of their geographic distribution, it was concluded that pea (Pisum sativum) and lentil should be regarded as founder crops of Old World Neolithic agriculture. Most probably they were domesticated, in the Near East, simultaneously with wheats and barley (certainly not later than the sixth millennium B.C.). Bitter vetch shows a similar mode of origin. The evidence on the broad bean and the chickpea is much more fragmentary and the wild progenitors of these legumes are yet not satisfactorily identified. But also these two pulses emerge as important food elements in Bronze Age cultures of the Near East and Europe.

FAO ACTIONS TO PROMOTE PULSES:

FAO: is the Food and Agriculture Organization is a specialized agency of the UN that leads internatinal efforts to defeat hunger. The goal is achieve food security for al land make sure that people have regular access to enough quality food to lead active healthy lives.
The specific objectives of the Year of the pulse

Raise awareness about the important role of pulses in sustainable food production and healthy diets and their contribution to food security and nutrition;

Promote the value and utilization of pulses throughout the food system, their benefits for soil fertility and climate change and for combating malnutrition;

Encourage connections throughout the food chain to further global production of pulses, foster enhanced research, better utilize crop rotations and address the challenges in the trade of pulses.

CHALLENGES: LONG-TERM PRESERVATION OF THE GENETIC VARIABILITY

Wild bean seeds in the seedbank of the botanic Garden Meise Belgium
Our Seed Bank also contains an important collection of wild beans and bean type plants (Fabaceae). The genera Phaseolus and Vigna are particularly well represented. They include protein-producing plants that play an important nutritional role – for example, the common bean (Phaseolus vulgaris), the runner bean (Phaseolus coccineus), the black-eyed pea (Vigna unguiculata), and the mung bean (Vigna radiata).
The aim of the collection is the long-term preservation of the genetic variability of this group – essential to secure the future of these important food crops. These seeds are also stored at -20 °C. A collection such as this one is an important source of genetic material for scientific research and breeding. The beans are distributed to breeders to enable new varieties. for example beans that are more resistant to global climate warming.

THE STORY OF THE COWPEA
The story of cowpea (black-eyed peas) is a fascinating example of how science can solve the world's biggest problems–even more fascinating is the story of the scientist behind the research. B.B. Singh wrote this book to serve as an accessible summary of cowpea breeding, management, and use. He has devoted his life's work to solving the “protein gap” of the Green Revolution in which the emphasis on corn and wheat neglected the protein-rich legumes vital to plant-based nutrition. Today, under his careful tending, cowpea truly has become the food legume of the century. From genetics to recipes, he gives a full account of how cowpea belongs in our global agriculture and in every diet. Along the way, he shares his inspiring story.

RECIPE:
Kidney bean curry

Ingredients

350g/12oz dried red kidney beans, soaked overnight with cold water to cover

1 tsp ground turmeric

50ml/2fl oz vegetable oil

3 medium onions, chopped

4 garlic cloves, finely chopped

75g/2½oz fresh root ginger, finely chopped or grated

1 tsp salt

1 tsp Kashmiri chilli powder

1 tsp garam masala

125ml/4fl oz thick Greek-style yogurt

To serve

boiled basmati rice

lime wedges

Method

1. Drain the soaked beans, put them in a heavy casserole pot, cover with fresh water and sprinkle in the turmeric. Place over a medium heat, bring to a simmer, then lower the heat and simmer uncovered for 1-1½ hours, or until the beans are tender, topping up with water if the pot starts to look dry.

2. Heat the oil in a large pan or karahi over a medium heat and fry the onions, garlic and ginger for 10 minutes or until tinged golden-brown. Add the salt, chilli powder and garam masala and fry for 30 seconds, then stir in the yogurt and cook for five minutes.

3. Add the drained cooked beans to the onion mixture, along with enough of the cooking liquid to just cover the beans (topping up with water if necessary) and simmer for 10 minutes, mashing a few beans against the side of the pan with the back of a spoon to thicken the gravy. Serve with basmati rice and wedges of lime.

Reference:

https://www.bbc.com/food/recipes/kidney_bean_curry_rajma_57839

General information:

https://en.wikipedia.org/wiki/Fabaceae

https://en.wikipedia.org/wiki/Pea
https://en.wikipedia.org/wiki/Lentil

https://en.wikipedia.org/wiki/Bean

Promotion of the pulse

https://www.facebook.com/lovepulses

https://pulses.org/global

www.fao.org/pulses-2016/about/en/food and agriculture organization

The seedbank of wild beans

> Database Phaseolinae : seedbank of the Botanical Garden Meise Belgium

https://www.plantentuinmeise.be/nl/overig/Zadenbank/

db.plantentuinmeise.be/RESEARCH/COLLECTIONS/LIVING/PHASEOLUS/index.html

https://www.plantentuinmeise.be/en/informatie/Zadenbank

History and domestication

www.agtfoods.com/about-pulses/history-of-pulses.html

The story of the cowpea:
https://dl.sciencesocieties.org/publications/books/tocs/acsesspublicati/cowpeathefoodle

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It’s common knowledge that fruits and vegetables are amongst the healthiest , most nutrient dense foods on earth. But what about grapes,nuts, beans, legumes, or whole grains? Do they offer similar benefits? All of these foods occur in nature. They hang on trees or plants, grow under or above ground, can be picked or harvested easily and be eaten without much or even any alteration at all. Mother Nature provides us with these perfect little packages that make our bodies thrive, glow and heal from the inside out!

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Feel free to comment, add anything you want and provide some advice about our padlet.

We put a lot of effort and passion into it, hope you enjoyed it and shared our enthusiasm in this journey about plants !

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Findings:

- We spontaneously chose popular and nutrient-rich plants in our regions.
- except quinces and apples, the crops come from different families.
- The ancestors mainly descend from Asia and the Mediterranean area.
- They were domesticated a long time ago. The correct year is not always known. At least thousands of years.

- During the evolution of domestication there have probably been crosses between wild and domestic species. As a result, there remains uncertainty about the "real" ancestors.
- The best qualities of the crops were probably selected throughout the evolution.
- The crops described are all very nutritious
- They can be prepared in different ways

Challenges:
A lot of research is still needed. Although much is already known about the origins of the wild ancestors, much remains unclear about the evolution of the plants. Research is therefore needed about the DNA and
morphology of the different species.
It is important to preserve seeds from wild species so that more breeding can be done for the future. So we need more research about possibilities of breeding crops that are more resistant to global warming, that can be grown in a sustainable way and that can ensure food security for the growing world population.

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Walnut is the common name for any of the large, deciduous trees comprising the genus Juglans of the flowering plant family Juglandaceae, which is known as the walnut family. Walnut is also the name for the nuts or edible, ridged seed of these trees, or for their hardwood. Nuts are everywhere in Greece, because they grow well in this sun-drenched climate. Therefore,the use of nuts permeates Greek cuisine. In fact, nuts have been part of the Greek diet for eons. They are used most widely in sweets, but also are found in many main dishes

Nutritional value of walnuts
Walnuts not only do they taste great but they are also a rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids, which have anti-inflammatory properties. Walnuts are also rich in antioxidants, such as manganese and copper. In addition, many other minerals are provided by walnuts in valuable amounts, such as calcium, chromium, iron, magnesium, phosphorus, potassium, selenium, vanadium and zinc.

Plant species they originate from

Walnut trees, genus Juglans,
comprise the largest and most widely distributed of the eight genera in the walnut family Juglandaceae. The two most common major species of walnuts are grown for their seeds are the English walnut and the black walnut
The English walnut (scientific name: Juglans regia) have a milder taste and broader appeal. They also have thinner, easier-to-crack shells. Black Walnuts (scientific name :Juglans nigra) on the other hand have a bolder, earthier flavor. Their shells are thick, tough to crack, and will likely stain your hands.Black walnut trees are not really cultivated on the same scale of English walnuts. They mostly grow wild across central and eastern parts of America.Both species have similar cultivation requirements and are widely grown in temperate zones.

History of Walnuts

The Common Walnut - Juglans regia, is a slow growing, medium to large tree native to a wide belt of Asia stretching from the Balkans to China. The largest forests are found in the Jalal-Abad province of Kyrgyzstan at altitudes of 1000-2000 meters. The first historical account of walnut cultivation dates back to Babylon (now Iraq) circa 2000 B.C. However, archaeological excavation of Neolithic sites in southwest France has uncovered roasted walnut shells, indicating walnuts were being eaten in Europe at least 8000 years ago.

The history of walnut in Europe is a matter of debate, however. In a study that took place in 2017, it estimated the genetic diversity and structure of 91 Eurasian walnut populations using 14 neutral microsatellites. By integrating fossil pollen, cultural, and historical data with population genetics, and approximate Bayesian analysis, they reconstructed the demographic history of walnut and its routes of dispersal across Europe.The genetic data confirmed the presence of walnut in glacial refugia in the Balkans and western Europe. They conclude that human-mediated admixture between Anatolian and Balkan walnut germplasm started in the Early Bronze Age, and between western Europe and the Balkans in eastern Europe during the Roman Empire. The actual distribution of walnut in Europe resulted from the combined effects of expansion/contraction from multiple refugia after the Last Glacial Maximum and its human exploitation over the last 5,000 years.

Domestication of Walnuts

A team of US and European researchers that undertook genetic evaluation of walnut species at 39 sites across Asia, from near Lake Van in Turkey to Taishan Mountain in northeastern China, near the city of Tai’an.They discovered that traders carried walnuts east and west through Turkey, Iran and the Trans-Caucasus to Central Asia. It is likely they saved walnuts from the best trees, selecting those with the characteristics to produce high-quality nuts and possibly wood, and purposely planted them as long-term “crop investments.” This puts walnuts among the first known examples of planned afforestations.

References

1. https://en.wikipedia.org/wiki/Walnut

2. https://www.thespruce.com/walnut-tree-species-3269725

3. http://www.newworldencyclopedia.org/entry/Walnut

4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5336217/

5. https://www.aramcoworld.com/en-US/Articles/March-2017/Walnuts-and-the-First-Forest-Farms

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Karidopita is a Greek dessert cake made primarily from walnuts and covered in a sweet syrup. Its name is a compound word which derives from "karýdia" (Greek for walnuts) and "pita" (Greek for pie). There are several variations of the dish, with unique ingredients used in both the syrup and cake

For cake:

250 g butter, room temperature

400 g granulated sugar

120 ml milk 3,5% fat

360 g hard flour (bread flour)

4 eggs

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon vanilla (2 packets vanilla powder)

2 teaspoons baking powder

150 g walnuts, coarsely chopped

50 g walnuts, to decorate cake

For syrup:

400 g granulated sugar

400 ml water

1 lemon

1 cinnamon stick

Beat the butter and sugar in a mixer.Add the eggs, one at a time.Wait for each egg to be completely incorporated into the mixture before adding the next one. Then add the milk. Add the remaining ingredients and gently fold into mixture with a spatula.Bake for an hour.While the cake is baking, add all of the ingredients for the syrup to a small saucepan. Bring to a boil and immediately remove from heat and set aside to cool.When cake is ready, remove from oven and pour cold syrup over it.

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This meal originates from Vienna in Austria (Apfelstrudel in German) and is something that you can find in the German part of Switzerland and that I like a lot. I've personally never baked those as they require pastry skills I don't have but I always enjoy eating some. A part of my family originates from Austria so it's a good mix between two of my origins.

The oldest known recipe is from 1697 during the Austro-Hungarian Empire. It is related to the baklava in the Ottoman Empire.

It consist of pastry filled with apples, sugar, cinnamon and nuts and dry raisins. It is then served with vanilla ice-cream, whipped cream, custard or vanilla sauce. The apples are cut in small pieces that should not turn into Applesauce so they're usually cooked in a way that they loose their water before being put into the pastry.

Sources :
1. Wiki page
2. Picture

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Dolmathakia and the origins of domesticated grapevine

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Dolmathakia and the origins of domesticated grapevine

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Dolma is a family of stuffed dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia and Middle East.
Dolmadakia are grape leaves that are stuffed with rice and various herbs. It is an iconic and delicious dish of Greek cuisine, it can be eaten hot or cold served with yoghurt. If you ever come to Greece you should definitely taste this dish.

Domestication History

Most evidence indicates that V. vinifera was domesticated in  southwest Asia between ~6000–8000 years ago, from its wild ancestor V. vinifera spp. sylvestris, sometimes referred to as V. sylvestris. V. sylvestris, while quite rare in some locations, currently ranges between the Atlantic coast of Europe and the Himalayas. A second possible center of domestication is in Italy and the western Mediterranean, but so far the evidence for that is not conclusive. DNA studies suggest that one reason for the lack of clarity is the frequent occurrence in the past of purposeful or accidental cross-breeding of domestic and wild grapes.

Differences Between Wild and Domestic Grapes

The main difference between wild and domestic forms of grape is the wild form's ability to cross-pollinate: wild V. vinifera can self-pollinate, while domestic forms cannot, which allows farmers to control a plant's genetic characteristics. The domestication process increased the size of bunches and berries, and the berry's sugar content as well. The end result was greater yields, more regular production, and better fermentation. Other elements, such as larger flowers and a wide range of berry colors—particularly white grapes—are believed to have been bred into the grape later in the Mediterranean region.

None of these characteristics are identifiable archaeologically, of course: for that, we must rely on changes in grape seed ("pips") size and shape and genetics. In general, wild grapes bear roundish pips with short stalks, while domestic varieties are more elongated, with long stalks. Researchers believe the change results from the fact that larger grapes have larger, more elongated pips. Some scholars suggest that when pip shape varies within a single context, that probably indicates viticulture in process. However, in general, using shape, size, and form is only successful if the seeds were not deformed by carbonization, water-logging, or mineralization. All of those processes are what allows grape pits to survive in archaeological contexts. Some computer visualization techniques have been used to examine pip shape, techniques which hold promise to resolve this issue.

Sources:
https://www.thoughtco.com/origins-of-the-domesticated-grape-169378
https://en.wikipedia.org/wiki/Dolma
https://en.wikipedia.org/wiki/Vitis_vinifera

photo from www.196flavours.com

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The most frequent crop in the farms of the Peninsula of Setúbal- Portugal is the vineyard, followed by the citrus fruits and the fresh fruits. The most common fruit products in the region are peaches, apples, plums, table grapes and strawberries
As regards temporary crops, it can be stated that the most common are horticultural crops, potatoes and cereals grown for grain.

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The purpose of our research is to provide a list of our 5 favorite plant-based foods, find the plant species they originate from, and include a summary of their wild ancestors and how they were domesticated.

As each of us wrote about one crop, we tried to add some personal insights with our personal knowledge and culture from our countries.

We hope you'll enjoy reading about our work and stories !

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1. Rita Vandeloo,- Pulses

2. STYLIANOS KATSOGRIDAKIS TZANIDAKIS , Antonio Cunha - Grapes

3. Sonia Demal - Apples

4. Giorgio Karchilakis - Walnuts

5. Susana Barroso- Quince

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Recipe:
1 kg. of quinces
1 kg. of yellow sugar
Port wine q. b. (optional)
water q. B.

After washing, I put to cook in a pan with water. I had to cut them in half because as they are not treated, the fruit bug enters them, as easily.
After boiling, I peeled, cut into pieces and passed the passe-vite, as my mother did.
I made a syrup with water and sugar, until I made a pearl point, (if you want a firm marmalade you have to make a stronger point) and then mix the quince jam.
Already in the final stage of cooking, you can add the Port wine you wish.

Quince References:
https://jb.utad.pt/especie/Cydonia_oblonga
http://lebucaodevalpacos.blogspot.com/2013/05/marmeleiros-marmelos-e-marmelada.html
https://rotasaude.lusiadas.pt/marmelo-um-fruto-da-epoca/
https://pt.wikipedia.org/wiki/Marmeleiro

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On another note, we have to keep in mind that our history with plants and their domestication is long and that our relationship with them is complex. We depend on the plants for our survival but they depend on us (the domesticated species) for their spread and survival of the specie. We say that we domesticated plants but in fact, they also domesticated us when we entered in the agricultural era and left the nomad way of life behind us. Agriculture brought us advantages as we have a profusion of food but it also led to more responsibilities and work we have to deal with, so we all have a lot of respect for the agriculturists whose work isn't easy !
(See Yuval Noah Harari - Sapiens : A brief History of Humankind or movie "Botany of desire")

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Apples are produced by a deciduous tree Malus pumila (also called M. domestica) that is part of the Rosaceae family. It can be 2 to 5 meters high in cultivation while wild trees can be up to 9 meters high.

Origin and ancestors
A paper from 2014 states that apples originate from the Tian Shan Mountains in Central Asia and were first domesticated 4,000 to 10,000 years ago from the wild specie Malus sieversii (up to 8cm in diameter). Those first domesticated apples were then brought along the Silk Route by nomads and were hybridized with different species depending on the country. In the Caucasus, they were crossed with the wild specie M.orientalis (diameter between 2 to 4cm), in Europe with M.sylvestris (1 to 3cm) and in Siberia with M.baccata (1cm in diameter).

The wild apples are called crabapples, "crabbe" meaning bitter or sharp-tasting, which is representative of the taste of those wild apples but very far from our sweet and big apples.

Selected traits

Large fruits

Firm flesh texture

Flavours from sweet to sour

Higher productivity

Shorter growing season

Tolerance to drought or cold

Fruit hanging longer on the tree.

Better post-harvest disease resistance

Reduced bruising during harvest and transportation

Longer shelf life

And many other characteristics depending on the culture, pests, trends and other parameters.

Varieties
Unlike crabapples, domesticated apples are self-incompatible, meaning that the seeds from a fruit won't produce a tree resembling the parent tree. The propagation is then made by grafting rootstocks.

The apple production worldwide is limited to a few dozen cultivars but there are in fact thousands of domestic apple varieties. New cultivars are produced now and then. Here, a list of known cultivars (most complete I found)

Uses
They can be consumed in many different ways :

Snack

Beverage (Juice, Cider, ...)

Salads

Baked (Pies, Applesauce, ...)

Here, a list of apple dishes.

Benefits
I think we've all heard the saying "One apple a day keeps the doctor away". Indeed, apples are beneficial in many different ways

They contain a lot of fibers that help digestion and prevents stomach disorders. The pectin they contain acts as a probiotic, helping the bacteria in our intestine and increasing nutrient uptake as well as eliminating harmful bacteria and toxins.

They seem to have an anticancer potential (ongoing research)

They contain iron, helping to relieve symptoms of anemia and generally help blood circulation in the body. They also help control diabetes and lowering levels of bad cholesterol.

They help reduce the risk of strokes and improve neurological health as well as prevents dementia.

They contain many vitamins and nutrients that are involved in many processes in the body and the consumption of apples seem to have many benefits.

There are many other benefits that are listed here and here.

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Grape can be considered one of the tastiest and healthiest fruits and therefore of the most popular fruits all over the world. Grapes come in various colors, each attractive and vibrant. They can be eaten raw when ripe, used in various sweets, jellies, juices, wines and syrups and when they are dry they are called raisins, with which we make the wishes of Happy New Year!
They have several benefits to our health - for instance:

Power supply:
Grape is a rich source of carbohydrates that are known to provide instant energy. This is a low calorie fruit and provides only about 70 calories per 100 grams of its consumption. The sugar present in the grape is basically glucose and fructose which makes it an instant energy supplier. It contains dietary fiber which makes it useful in digestion. In addition Grape is also an excellent source of Vitamin C, Vitamin-B, Vitamin K, Vitamin E, Iron, Magnesium, Calcium, Phosphorus, Potassium and Zinc.

To the heart:
Grapes are known to be a great fruit to the heart because it increases the level of nitric oxide in the blood, which in turn will reduce blood clotting. Grapes are rich in antioxidants that help in reducing the oxidation process of bad cholesterol. Pterostilbeno is present in grapes which can also lower cholesterol level;

Preventing Constipation:
Grape is known as a laxative due to the presence of organic acid and cellulose. The grapes are rich in dietary fiber that makes them potent in cleansing the intestinal tract;

Against cancer:
The grape has a high content of Antioxidants which causes it to be considered an anti-cancer Fruit. Resveratrol in grape helps reduce the metabolism of cancer cells.

Delay the onset of Alzheimer's Disease:
Several diseases of related dementia may be postponed by grape consumption. Resveratrol found in grapes can help in delaying the process of damage to brain cells as well as damage that occur due to free radicals. Grapes can help improve brain activities along with better cognitive functions. Levels of amyloid-beta peptides may be reduced in patients suffering from Alzheimer's disease.

References:
https://pt.wikipedia.org/wiki/Resveratrol
https://www.tuasaude.com/beneficios-da-uva/
https://www.saudedica.com.br/os-10-beneficios-da-uva-para-saude/

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Pyrus cydonia or Cydonia oblonga - Quince

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Pyrus cydonia or Cydonia oblonga - Quince

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Species - Cydonia oblonga
Genus- Cydonia

Family-Rosaceae

Order- Rosales

Subclass- Rosidae

Class- Magnoliopsida

Sub-division -Magnoliophytina (Angiospermae)

Division - Espermatophyta

Physiological Type- Caméfito

General Distribution

Coming from Central Asia, the Caucasus and N Iran; cultivated and subspecies in Europe

Characteristics of the plant: It is a tree of medium size (3 to 6 meters), oblong and deciduous leaves, superficial and fasciculate root system, with tortuous trunk and rounded crown. It is a melífera tree, with white or pink flowers.

Characteristics of the fruit: good caliber and rounded shape. The epidermis is a lemon-yellow color with some whitish pubescence.
The pulp is yellowish, consistent, slightly sweet, acid and somewhat astringent. It is fragrant when well matured. Raw have a sour taste and are indigestible.

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Origin and domestication of Cydonia
This tree comes from Western Asia and was brought to the Mediterranean about 4,000 years ago. It was the Greeks who first assigned it a mythological meaning. They began to use the quince blossom as the sacred symbol of the goddess of love, Aphrodite. Some authors consider that this species had its origin in the city of Cydon located in the island of Crete in Greece, having been cultivated by the Greeks in 700 a. C. There are still wild forms of quince in some regions of southern Greece, Italy and France. It was introduced into the American continent by the Portuguese and Spanish colonizers.

Development conditions:
It presents a good development in soils of light texture, fertile and with suitable power of retention of water. It is very tolerant to waterlogging and radical asphyxia, being used as a rootstock due to this fact. It presents sensitivity to limestone, with 8% being the maximum tolerance limit. It adapts well to temperate climates, being undemanding in cold hours (90 to 500 hours), withstand mild winters. In the phases of vegetative development and fruiting the quince is the fruit produced - it is demanding in high temperatures and accentuated luminosity.
Excessive humidity in the hot season is harmful because it causes cryptogamic diseases. Late frosts and high winds (South exposure) hinder the growth of new shoots, flowering and fertilization. The zones of potential expansion of the quince tree are the Ribatejo and the West, Center and Southwest of the Alentejo, South of the Beira Litoral and, to a lesser extent, the district of Vila Real.

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Quince is a fruit traditionally consumed in Portugal in the fall season. Because of its versatility and nutritional ability, it can be consumed in raw, roasted or cooked, and is still used in the preparation for syrups, jellies, jams and marmalades.
100 grams of sugar-free pulp is 63 calories, calcium, protein, phosphorus and vitamins A, B1, B2 and C, and contain mucilages and those that strengthen the lungs and stop diarrhea.

In the last decade, the quince has been the subject of scientific studies, proving to be an important source of antioxidants, such as flavonoids, carotene and C-innocence. These compounds can be caused by free radicals and have a protective role against chronic diseases. in the incidence in Portugal, such as cancer or cardiovascular diseases. It should be noted that these components remain in great quantity, even after the quince has been processed into marmalade.

Opposing its content in pectins, tannins and mucilagens, the quince has a moved antidiarrheal action. Juice and quinine derivatives have antimicrobial properties, inhibiting the development of bacterial spores.
As its therapeutic uses may play an important role in pathologies such as:
- Gastrointestinal inflammation;
- Irritable colon syndrome;
- hemorrhoids;
- Asthma;
- Cough;
- Colds;
- Bronchitis
The time of year is concentrated later, in the months of September, October and November. To consume this fruit the rest of the year can be transformed into jelly or marmalade, which carries large portions of conservation

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Here is a very thorough video on how to make dolmadakia since rolling the vine leaves can be intriguing!

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Greek Dolmades - Stuffed Vine Leaves | Akis Kitchen