Pomegranate tree

The apple that Adam and Eve are said to have eaten in Paradise may well have been a pomegranate. It is therefore not surprising that there are numerous references to this small, woody tree in mythological tales and religious texts. Records have been found in Egyptian texts dating from 1500 BC stating that the fruits of the pomegranate tree were used as a remedy for tapeworms. Attributed in antiquity to the deities of the underworld, associated with Aphrodite, the goddess of beauty, or described as a symbol of fertility: the pomegranate tree has been honoured in many different ways over the millennia. For example, eating a pomegranate was said to combat childlessness. Saul, the first king of Israel, is said to have sought rest in the shade of a pomegranate tree. In the Qur’an, as well as in Chinese writings, there are numerous references and mentions of the pomegranate as a symbol of the hero, martial strength, invincibility, blood and death...

The pomegranate tree is propagated in spring by sowing seeds, whilst the temperature should not fall below 20 °C. This small tree or prickly shrub can also be propagated from cuttings. However, this is best done in early summer, whilst the shoots are still green and not yet woody. Native to the eastern Mediterranean region as far as the Himalayas, this deciduous shrub unfortunately tolerates sub-zero temperatures only for very short periods. In our climate, this crop must therefore be grown in pots. For this reason, the variety Punica granatum var. nana, a dwarf shrub used solely as an ornamental plant, is the one most commonly found in our latitudes.

When growing pomegranate trees, ensure the soil is well-drained and avoid waterlogging at all costs. A sunny spot is essential for the bright, scarlet-coloured flowers to develop fully. The shrub, with its reddish-brown bark, can live for a good two centuries.

During the main growing season in spring, the young shoots are susceptible to aphids. Regular spraying with nettle broth is therefore highly recommended, possibly with the addition of a little soft soap.

Although used by humans since time immemorial, the pomegranate did not play a significant role in Western medicine for a long time. It was only when a doctor of Indian origin ‘is said to have prescribed a pomegranate concoction to a high-ranking British officer to treat parasites’ that the health-promoting effects of this fruit were also recognised in Europe.

The properties of the pomegranate are described as antiviral and warming. The fruit helps to combat chronic diarrhoea and kills intestinal parasites. However, we strongly advise against self-medication. In some countries, its use – particularly in the form of bark extracts – is subject to legal restrictions.

The first promising medical investigations and studies into the efficacy of the constituents of Punica granatum in cardiovascular diseases, as well as in the treatment of prostate cancer, are only just beginning and are likely to take some time yet. Even today, dye is extracted from the fruit, the peel and the bark.

The fruit can be eaten fresh as an ingredient in (fruit) salads and desserts. Jellies and refreshing syrups are made from the fruit’s juice. A type of wine can also be produced by fermenting the juice. Known particularly in the Middle East as a palatable drink, this wine is served on special occasions. In Middle Eastern cuisine, the pitted and pressed fruit pulp is used to enhance pastes and sauces, as well as in poultry dishes.

The pomegranate – a fruit with great potential, which is only gradually finding its way into creative cuisine in our part of the world.