Almond

Lore & Background

The almond tree is deciduous, typically reaching heights of 3 to 4.5 metres, with a trunk that can grow up to 30 centimetres in diameter. Young twigs are initially green, turning purplish when exposed to sunlight, and become grey in their second year. The leaves are serrated along the margin and have a noticeable petiole. In early spring, before the leaves emerge, the tree produces fragrant flowers that are white to pale pink, with five petals, appearing singly or in pairs. The fruit is a drupe, not a true nut, consisting of an outer hull—a thick, leathery, grey-green coat with a downy exterior—and a hard, reticulated woody shell (the endocarp) that encloses the edible seed. Typically, a single seed is present, though occasionally two occur. After the fruit matures in autumn, the hull splits and separates from the shell, and an abscission layer forms so the fruit can fall to the ground. Almonds begin producing an economic crop in their third year, reaching full bearing five to six years after planting, with fruit maturing 7 to 8 months after flowering. The tree thrives in a moderate Mediterranean climate with cool winters; it has a chilling requirement of 200 to 700 hours below a certain temperature to break dormancy. Almonds were among the earliest domesticated fruit trees, as they could be grown reliably from seed without cuttings or suckers. Evidence of domesticated almonds dates to the Early Bronze Age in the Middle East, and the tree later spread across the Mediterranean and similar arid climates with cool winters. California now produces about 80% of the world’s supply, though this cultivation faces sustainability challenges due to high water and pesticide demands, exacerbated by drought and heat from climate change.

Reader's Guide

Almonds were among the earliest domesticated fruit trees, likely because they could be grown from seed without grafting. Evidence of domesticated almonds appears in Early Bronze Age archaeological sites of the Middle East, and cultivation spread across the Mediterranean region and similar arid climates with cool winters. The wild ancestor is uncertain, but Prunus fenzliana is a likely candidate. Today, California produces about 80% of the world's almonds, but this production faces sustainability challenges due to high water demand, pesticide use, and drought exacerbated by climate change. The almond's significance lies in its long history of cultivation, its role in global cuisine, and its economic importance, though modern production methods raise environmental concerns.

Did You Know?

• The almond is not a true nut but a drupe, with a woody endocarp surrounding the seed.
• Bitter almonds contain 4–9 milligrams of hydrogen cyanide per almond, far more than sweet almonds.
• Almonds can be stored for about a year if kept refrigerated; higher temperatures cause faster rancidity.
• The word 'almond' derives from Old French, Late Latin, and ultimately Ancient Greek 'amygdálē'.