In addition to its persistent blue-tinted foliage, the Korean pine (Pinus koraiensis), cultivated on an industrial scale in China, visually resembles the white pine of Quebec. Well adapted to our harsh winters and acidic, dry, and poor soils, and with no known susceptibility to diseases or insects, this conifer offers the best nutritional potential with the largest pine nuts of any pine species. It has been cultivated for its production since prehistoric times, legend has it!

Light shade during the first two years helps prevent burn. Growth will be slow for the first five years, and then, after another five years or so, you’ll start collecting the first cones that fall to the ground in October. You won’t have to scale its 30-meter height to gather the resinous cones, which contain an average of 120 nuts to be extracted with gloves. The nuts, roughly the size of pistachios, are a delight to discover.

The Korean pine is partially self-pollinating, but cross-pollination with another tree will increase yields. High in protein and oil, these pine nuts, with their hint of bitterness that perfectly balances honeyed baklavas, are essential in Genoese pesto. Their resinous aroma pairs well with raisins, whether in salads, tagines, or roasted for added crunch. They even flavor Tunisian tea. You could also enjoy their floury texture to thicken and add flavor to various dishes, like pine nut cream.