Ceratonia siliqua - Carob

The carob tree (Ceratonia siliqua) is a robust botanical treasure of Mediterranean countries. This massive tree, with its deep green evergreen foliage, is renowned for its sweet fruits, carob pods, used in cooking and animal feed. It can be planted to provide welcome shade in the hot, very dry gardens of the south, or as a standalone specimen for its authentic charm. Unaffected even by severe heat and drought, the carob tree has limited resistance to cold (-8°C at its lowest).

The carob tree (Ceratonia siliqua) is a fruit tree belonging to the Fabaceae family. Native to the eastern Mediterranean basin, this species thrives in a wide range of warm temperate regions around the world. It is naturally found in Southern European countries such as Spain, Portugal, Italy, and Greece, as well as in North Africa, particularly Morocco, Algeria, and Tunisia. It is also present in the Middle East, in countries like Israel, Lebanon, and Turkey. This globetrotter has also adapted to other warm regions, such as California, Mexico, and Australia. Suited to rocky terrain, arid slopes, and well-drained limestone soils, the carob tree is cultivated for its valuable sweet pods, for its decorative role, or to stabilise soils in dry areas. Ceratonia siliqua reaches a height of 5 to 10 m, depending on growing conditions. Its growth is rather slow, but it can live for several centuries. Some specimens of advanced age have been observed near Ragusa in Sicily. The carob tree's thick and twisted trunk is covered with brown, rough bark. Its crown is broad, almost rounded, and very dense. It can span 4 to 8 m in width. The evergreen leaves, measuring 12 to 30 cm, are composed of 3 to 5 pairs of ovate, leathery, wavy leaflets, dark green and glossy on the upper surface, paler underneath. The small, greenish flowers appear in oblong, upright clusters in the leaf axils. Flowering occurs from August to October, followed by fruiting from July to August the following year. The fruits, called carob pods, are pendulous, 12 to 20 cm long, thick and leathery, containing a sweet pulp and 12 to 16 ovoid, brown seeds. The carob pods are green when young and turn dark brown and slightly shiny at maturity. These pods contain a dense, sweet pulp, rich in natural sugars, as well as hard seeds, regularly arranged. The remarkably stable weight of these seeds is said to have served as a unit of measurement for early jewellers, later giving rise to the "carat".

Harvesting carob pods usually takes place between August and September, once the pods have fully ripened. Traditionally, it is done by hand, by shaking the branches or using poles to knock the fruits onto tarps spread on the ground. In cooking, carob is a versatile ingredient. The pulp is ground to produce a sweet flour used as a cocoa substitute or as a natural thickener in pastries, creams, and beverages. The seeds are rich in galactomannan and are used to make carob gum, a food additive used in the industry to stabilise dairy products, sauces, and ice creams. Carob is also prized in traditional recipes, such as syrups, jams, or sweets. Its mild flavour, similar to chocolate, and its nutrient content make carob a sought-after product.

In the garden: the carob tree is perfectly suited to Mediterranean climates, and it would be a shame to forgo such a beautiful shade tree if you have a large garden not too far from the Mediterranean Sea. If only for posterity! It can be planted as a standalone specimen and is also used in various dry, sunny landscaping schemes, particularly by the sea. It pairs perfectly with olive trees, holm oak, and fig trees.