THE ALMOND-TREE
Almond-tree comes from the big area between the Aegean sea and the middle-west Asia. The botanic name is "Amygdalus communis". In Europe the plant was introduced in Sicily in the V century b.c. by the Greeks and then in all the Mediterranean countries. At the end of the XV century it was also introduced in America by the Spanish. The almond-tree is a medium-growth, long-lived rural, plant. It is able to resist in long term drought conditions. Its leaves are narrow, clear, lanceolate and serrate. Its flowers are pink-white. The almond-tree blooming starts in January and ends in March. The fruit is an oval, long drupe with a fleshy exocarp, it is green, hairy and sometimes it is a glabrous wooden endocarp containing its seed (the almond).

Cultivation technique: In the past, the Hull, dried in the sun, used to be burned to get a fertilizer alkaline soil conditioner, rich in potassium and phosphorus, which is known in Sicily as "scebba". USES AND TRADITIONS
Feeding: The sweet seed almond is used by confectionery to make almond paste cakes, macaroons, nougats and sugared almonds. Almonds are also used to make refreshing drinks based on almond milk or syrup. In Sicily there is also a very famous cake, called "Marzapane" , made of sugar and almonds. The almond is one of the most exploited ingredients in the Arabian- Sicilian confectionery.

Nutritional and healthy properties: Almonds are typical food of the Mediterranean diet, a really good help to increase vitamin E, potassium, magnesium, and "good" fats. Several epidemiological studies have shown that regular consumption of nuts and almonds in particular, helps to prevent the risk factors for cardiovascular diseases. Unlike the other dried fruit, almonds have never caused any allergic problems. They are part of the Mediterranean diet containing the proteins that helps to complete the intake of amino acids, when eating habits are preferentially vegetarian. They also contain plenty of essential fat acids, fiber and other nutrients such as zinc, copper and iron. Thanks to their versatility in food preparations, almonds are easy to use and deserve to have a place of honor in the human diet.

Cosmetics: from almond we can obtain oils, moisturizers, softeners, skin-toning creams and even special treatments for sensitive skin.

Domestic Heating: In former times the shell was used to supply the brazier, while nowadays it is used by the bakers to bake the bread.

Legends: mythology tells us that, Phyllis, a Thracian princess, fell in love with Acamas, the son of Theseus. Waiting for her lover, the girl died and was transformed into an almond tree by the goddess Hera. Coming back from the Trojan war Acamas was late and he only found this blossomed plant to embrace. Since that day, before all the other trees, the almond blossoms at the end of January. For the Jews it was the promise of a new life.

Folklore: in the folk tradition, the sugared almonds play an important role. Very famous are the Avola (Sicily) and Saluma (Abruzzi) ones. People use to associate the color of the sugared almonds to the various events of life, for example pink in the baptism of females, blue for boys, red in graduation parties and white in marriage. Starting from the thirties in Agrigento, people celebrate the feast of the blossomed almond-tree at the beginning of February. It heralds the beginning of spring.