10 Graines Micoucoulier de Provence, Celtis australis

Micourcoulier de Provence, Celtis Australis |

Micourcoulier de Provence, Celtis Australis

10 seeds - Cold stratification 4 months before spring plantation - Average germination: 80 %

The Micocoulier de Provence or Micocoulier du Midi (Celtis Australis) is a subtropical essence and temperate climate . It belongs to the family of cannabaceae (formerly at Ulmaceae). Its fruit is edible and its wood was renowned for many uses. It is a species in decline in Europe.

 Floral buds, young leaves and young micocoules (whose nucleus is not yet lignified) have a very pleasant taste recalling the hazelnut and can be added to salads18 ".

Green, the fruits are quite acidic19, ripe and become dark brown, they are sweet and acquire a taste of caramelized apple20. They are used to make desserts and bakery products. Harvested very ripe, they mainly served to flavor a Eau-de-Vie18. In Provence, there are still jams, and they enter the composition of body creams and/or hands19.

Fruits (Mesocarps) Very walls collected in Turkey at Kastamonu have been the subject of a nutritional analysis by Fikretdemı & al. In 20025. Other nutritional and physico-chemical analyzes have been done in 2017 on leaves and fruits collected in Croatia21. Their water, total fiber, protein, vitamins, minerals and phenols have been measured, concluding that the microcolier although little used in food is a potential source " Precious of food fibers , proteins and vitamins, and pigments such as Luteine , -Carotene, Zéaxanthine and tocopherols »22. The levels of phenols and various elements vary in the leaves and the Mesocarpes according to their growth stage22. Antioxidant properties, weakly antimicrobial and antifungal have been highlighted in the aqueous and ethanolic extracts of fruits and leaves, with significant differences depending on the growth stage, probably linked to theepicatechina, TheGallic Acid, thevanillic acid, from 3,4-dihydroxybenzaldehyde, from Delphinidine-3.5-di-O-Glucoside, de Cyanidine-3.5-Di-O-Glucoside and Pélargonidine-3.5-Di-O-Glucoside22 ; The extraction of antioxidant molecules was more effective in water for mesocarp, but much more effective in 70% alcohol for leaves, and it was the sheets collected in October which contained the most22. The authors recommend other studies to explain the activity of these ethanolic extracts22.

Contents subject to the CC-BY-SA 3.0 license. Source : Article Micocoulier de Provence by Wikipedia in French (Authors)