Pistacia lentiscus
Origin: Spain
Improvement status: Wild
Seeds per packet: ~25
BOTANICAL SAMPLE - NOT GERMINATION TESTED
Life cycle: Perennial
Mastic tree is a famous Mediterranean evergreen in the same genus as the pistachio, grown for its edible and medicinal gum (“mastic gum” or “chios mastiha”). Also called “tears of Chios,” after the Greek island off the coast of Turkey that has long been the center of global mastic production. Trees are scored (cut) and the clear resin dries out into cloudy globules of hard but chewy gum. Ancient Greek people prized mastic gum primarily for medicinal purposes. Hippocrates (of Hippocratic Oath fame) used mastic gum to prevent digestive problems and colds, and as a breath freshener. Recent studies have found that mastic gum can reduce bacteria in the mouth by 41.5%, and that it has antifungal properties as well. It may be helpful in treating diarrhoea, bronchial problems, coughs, ulcers, ringworm, and muscle stiffness. Some people like to chew it, just for fun, and its mild, piney flavor is enjoyed in a variety of desserts and other dishes. Ancient Romans mixed it with honey, pepper, and egg in a spiced wine called “conditum paradoxum.” “Mastika” is a liqour flavord with mastic gum.
During the Ottoman rule over Chios, when mastic was worth its weight in gold, the penalty for stealing mastic was execution. In the Chios Massacre of 1822, when 4/5ths of the Greek population of the island was either killed, enslaved, or forced abroad by the Ottomans, the sultan spared the people of the Mastichochoria region to continue providing mastic. Sakız Adası, the Turkish name for the island of Chios, means "gum island". The mastic villages there are fortress-like, out of sight from the sea, surrounded by high walls and only accessible by ladders, with no doors at street level. All this to protect the precious sap from invaders.
Mastic trees are rather short (generally less than 15 feet tall, though they can reach 25), very drought tolerant, and dioecious (meaning seeds and pollen are born on different plants). It has brilliant red flowers that ripen into red and black fruits which contain an oil-rich seed (this oil is edible too). It mostly grows in dry and rocky areas, and is able to resist heavy frosts. It’s listed as hardy to USDA Zone 7, but this is probably only the case in dry areas (it’s likely a cold wet winter would do a tree in). It does best in Zones 9-11 and in arid regions. Nevertheless, it’s worth trying this amazing tree in other places. And it can make a stunning-looking bonsai.
Our Spain-grown seed was imported by the good folks at Sheffield’s Seeds, in Locke, NY
GROWING TIPS: Stratification of seeds is not required, but cold-moist stratification for 6 weeks tends to yield the best results. You should also pour near-boiling water over the seeds before planting. Seeds should germinate in 3-6 weeks at 60 degrees Fahrenheit.
NOTE: The photo of the fresh tears of Chios is from Palden Dorensky and is used here u nder the Creative Commons Attribution-Share Alike 4.0 International license. The photo of the dry resin is from user Lemmikkipuu and has been edited by user Slashme; it is shared under the Creative Commons Attribution-Share Alike 3.0 Unported license.
