Flower Library
Pistachio Foliage
Pistacia lentiscus · Anacardiaceae (Sumachgewächse)
Pistachio foliage is one of the most robust and elegant cut greens around: woody stems densely set with small, paired, dark green leaflets. In our Pempelfort workshop we have valued it for decades because it carries arrangements, fills them out and stays remarkably fresh. Bought fresh at the auction, good A1 stock lasts well beyond the usual seven days.
- Season
- April – May – June – July – August – September – October – November
- Vase life
- 10–18 days
- Latin name
- Pistacia lentiscus
- Colors
- Dark green, Mid green, Olive green
Botanically our pistachio green is the mastic shrub (Pistacia lentiscus), the wild pistachio. It should not be confused with the true pistachio (Pistacia vera), the source of the edible nuts. The trade occasionally offers Chinese pistachio (Pistacia chinensis) as cut foliage too, but the classic Mediterranean pistachio green is the evergreen lentiscus with its leathery, glossy leaflets.
In floristry pistachio is an all-rounder among filler greens. The firm, lightly branched stems provide support and create an airy, lively framework. We particularly like it in bouquets with roses, peonies, hydrangeas or dahlias, where the dark green frames the blooms and gives them depth. It also serves reliably in arrangements, wreaths and table work.
Marks of quality are plump, dark green leaflets without brown edges and a deep green, firm stem. Good stock sheds no leaves even in advanced vase life and, ideally, dries cleanly instead. This is exactly what makes pistachio so popular: it is forgiving and holds its shape well, even when a bouquet has stood for several days.
Stylistically pistachio foliage suits natural, Mediterranean and modern-wild signatures beautifully. The matte to lightly glossy dark green looks refined without being intrusive and pairs with soft pastels just as well as with strong, saturated colours. A practical bonus: pistachio dries excellently and keeps its shape and colour for a long time, ideal for long-lasting dried bouquets.
Care
- 01Cut stems at an angle before arranging and strip the lower leaflets so nothing rots in the water.
- 02Place in a clean vase with fresh, cool water; change the water every two to three days and recut the stems.
- 03Keep it cool and out of direct sun; avoid proximity to heaters and draughts.
- 04Woody stems take up water a little more slowly, so fill generously and check the level.
- 05To dry, hang upside down in an airy, shaded spot; pistachio holds its shape and colour for a long time.
Frequently asked
- How long does pistachio foliage last in the vase?
- Pistachio is among the longest-lasting cut greens of all. With fresh water and a cool spot, ten to eighteen days are realistic, and it often outlasts the flowers in a bouquet. Fresh A1 auction stock, of the kind we buy, tends to reach the upper end of that range.
- Is pistachio foliage toxic to cats or dogs?
- The wild pistachio is not considered seriously toxic: urushiol, the irritant found in some related sumac plants, is present only in traces here. Eating larger amounts can still cause gastrointestinal upset, though. As with any cut greenery, we recommend keeping it out of reach of curious pets.
- When is pistachio foliage in season?
- As an evergreen Mediterranean shrub, pistachio is available across much of the year, with a focus from spring to late autumn. In that period the foliage is especially strong and dark green. It is imported mainly from Spain and Tunisia.
- Can pistachio foliage be dried?
- Yes, pistachio dries excellently. Hung upside down in an airy, shaded spot, it keeps its shape and colour for a long time, making it a rewarding material for long-lasting dried bouquets and wreaths.