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Pinus mugo Picobello - Dwarf Mountain Pine

Pinus mugo Picobello
Dwarf Mountain Pine, Swiss Mountain Pine, Mugo Pine

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Forming a small hemispherical bush, this undemanding miniature pine fits anywhere. Its densely covered branches with needles bring life to the rockery or stand out in a container on the terrace. Extremely hardy, it thrives in a well-drained but moist soil, and in a sunny exposure. This variety dreads hot and dry climates.
Height at maturity
80 cm
Spread at maturity
80 cm
Exposure
Sun
Hardiness
Hardy down to -34°C
Soil moisture
Dry soil, Moist soil
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Best planting time February to March, October to November
Recommended planting time February to June, September to November
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Description

Pinus mugo 'Picobello' forms a small, prostrate, hemispherical bush. It is a miniature mountain pine that is not very demanding and can fit anywhere in the garden or on the terrace. Its small branches, resembling brushes, are densely covered with short, dark green needles. Due to its excessively reduced development and very slow growth, it is perfectly suited for a small garden, can liven up a rockery or stand out in a container on the terrace. It is an extremely hardy conifer that does not require pruning. It is content with any well-drained but moist soil and prefers a sunny exposure. This variety is not fond of hot and dry climates.

 

Pinus mugo, also known as mountain pine, is an evergreen conifer from the pine family endemic to the mountains of Europe. It is found at the subalpine level, avoiding the summer heat, from the Spanish sierras, through the high alpine and Pyrenean massifs, to the Balkans. It only descends to an altitude of 200 metres (656 feet) in Central Europe. In nature, it slowly reaches 3 to 4 metres (10 to 13 feet) in all directions, adopting a wind-swept, tousled silhouette that reflects its habitat. It is a very hardy species, well adapted to mountain climates.

The 'Picobello' variety stands out from the wild species due to its very small size and hemispherical habit. Its growth is slow and decreases even further on subjects over 15 years old, so in the long run, it will not exceed 1 metre (3 feet) in all directions. Its branches are covered with short, fine, dark green needles, measuring 3 to 4cm (1 to 2in) in length, grouped in pairs and arranged in brushes. The young shoots emerge in spring from light brown, resinous buds. On its trunk, the bark is brown-grey, while it shows a green and shiny, then black, hue on the branches.

 

The 'Picobello' dwarf mountain pine will find its place in a small garden, either isolated, in a bed or in a rockery. It can also be used in a large pot on the terrace or balcony. It works wonders in a Japanese garden and goes well with large stones, geometric lines of pools, and masonry works. It can be paired with complementary grasses or dwarf conifers with a prostrate habit (Juniperus horizontalis 'Blue Chip'), globose shape (Picea abies 'Little Gem'), or columnar habit (Juniperus communis 'Sentinel'). The true graphic qualities of conifers naturally impose themselves in the design of a contemporary garden, which prefers the aesthetics of shapes, silhouettes, and textures over the dance of flowering. These plants with their reassuring permanence structurally define a bed, mark pathways, border the terrace, easily replacing the strong presence of trimmed boxwood or holly. The key is to play with volumes and colours.

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Pines: planting, pruning and care
Family sheet
by Eva 14 min.
Pines: planting, pruning and care
Read article

Pinus mugo Picobello - Dwarf Mountain Pine in pictures

Pinus mugo Picobello - Dwarf Mountain Pine (Foliage) Foliage
Pinus mugo Picobello - Dwarf Mountain Pine (Plant habit) Plant habit

Plant habit

Height at maturity 80 cm
Spread at maturity 80 cm
Habit ball, spherical
Growth rate very slow

Foliage

Foliage persistence Evergreen
Foliage colour dark green
Foliage description Evergreen.

Botanical data

Genus

Pinus

Species

mugo

Cultivar

Picobello

Family

Pinaceae

Other common names

Dwarf Mountain Pine, Swiss Mountain Pine, Mugo Pine

Origin

Cultivar or hybrid

Product reference889551

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Planting and care

Pinus mugo 'Picobello' can be planted from September to November and from February to June in well-drained, moist soil, even poor soil, whether it is limestone or, on the contrary, peaty and acidic. It only fears excessively dry soils in summer and scorching temperatures. Choose a sunny location or, at worst, a semi-shaded one. Soak the root balls well before planting. Optionally, add organic amendment to the planting hole and water generously in the first years and during prolonged drought. You can apply a special conifer fertilizer every year in April and cultivate the soil in summer. This very hardy conifer (up to -30°C (1°F) at least) does not need pruning.

Planting period

Best planting time February to March, October to November
Recommended planting time February to June, September to November

Intended location

Suitable for Meadow, Rockery
Type of use Border, Edge of border, Container
Hardiness Hardy down to -34°C (USDA zone 4) Show map
Ease of cultivation Amateur
Planting density 1 per m2
Exposure Sun
Soil pH Any
Soil type Chalky (poor, alkaline and well-drained), Silty-loamy (rich and light), Stony (poor and well-drained)
Soil moisture Dry soil, Moist soil, Well-drained, fresh

Care

Pruning instructions In order to keep it at a more compact size, an annual pruning can be done from September to November, by shortening the shoots that are considered unattractive, to shape it over the years to the desired form.
Pruning No pruning necessary
Soil moisture Dry soil, Moist soil
Disease resistance Very good
Overwinter Can be left in the ground

Planting & care advice

  1. Pine processionary caterpillar: dangers and control methods Tips
  2. How to make pine-needle tisane

1. Choose needles
- Use needles from edible pine species such as Pinus sylvestris, Pinus strobus or Pinus mugo.  
- Do not use yew (Taxus) or any tree you cannot identify. Avoid trees treated with pesticides or growing beside busy roads.

2. Harvesting and preparation
- Pick fresh, young needles (new growth in spring has best flavour).  
- Rinse needles under cold water to remove dust and insects.  
- Remove any brown or damaged needles and woody parts.  
- Chop or bruise needles lightly to release oils.

3. Quantities
- Use about 1 tablespoon (3–5 g) chopped needles per 250 ml water for a mild infusion. Use 2–3 tablespoons for stronger flavour.

4. Brewing
- Bring water to the boil.  
- Pour boiling water over needles in a teapot or cup, cover and steep 5–10 minutes (shorter steep preserves more vitamin C and fresher aroma). For a stronger, more resinous drink you can simmer gently for 3–5 minutes, but avoid prolonged boiling.

5. Serve
- Strain into cup. Add honey, lemon or a sprig of mint to taste. Pine-needle tisane has a fresh, resinous, slightly citrusy flavour.

6. Storage
- Best consumed fresh. Keep refrigerated and use within 24–48 hours if necessary.

7. Safety and cautions
- If unsure of species, do not consume.  
- Limit intake and avoid regular large doses. Pine-needle tisane is traditionally used occasionally rather than daily.  
- Avoid during pregnancy and breastfeeding and if you have high blood pressure, kidney disease or take prescription medication without consulting a healthcare professional.  
- Stop use and seek advice if allergic reaction or digestive upset occurs.

Enjoy pine-needle tisane in moderation and always ensure correct identification of tree before harvesting. Tips

    How to make pine-needle tisane 1. Choose needles - Use needles from edible pine species such as Pinus sylvestris, Pinus strobus or Pinus mugo. - Do not use yew (Taxus) or any tree you cannot identify. Avoid trees treated with pesticides or growing beside busy roads. 2. Harvesting and preparation - Pick fresh, young needles (new growth in spring has best flavour). - Rinse needles under cold water to remove dust and insects. - Remove any brown or damaged needles and woody parts. - Chop or bruise needles lightly to release oils. 3. Quantities - Use about 1 tablespoon (3–5 g) chopped needles per 250 ml water for a mild infusion. Use 2–3 tablespoons for stronger flavour. 4. Brewing - Bring water to the boil. - Pour boiling water over needles in a teapot or cup, cover and steep 5–10 minutes (shorter steep preserves more vitamin C and fresher aroma). For a stronger, more resinous drink you can simmer gently for 3–5 minutes, but avoid prolonged boiling. 5. Serve - Strain into cup. Add honey, lemon or a sprig of mint to taste. Pine-needle tisane has a fresh, resinous, slightly citrusy flavour. 6. Storage - Best consumed fresh. Keep refrigerated and use within 24–48 hours if necessary. 7. Safety and cautions - If unsure of species, do not consume. - Limit intake and avoid regular large doses. Pine-needle tisane is traditionally used occasionally rather than daily. - Avoid during pregnancy and breastfeeding and if you have high blood pressure, kidney disease or take prescription medication without consulting a healthcare professional. - Stop use and seek advice if allergic reaction or digestive upset occurs. Enjoy pine-needle tisane in moderation and always ensure correct identification of tree before harvesting.

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