Common Name:

General Information

Pistacia mexicana is a semi-deciduous shrub or a tree that can grow from 2 - 15 metres tall[, ].
The plant is harvested from the wild for local use as a food and source of resin.
Pistacia mexicana is an uncommon species and was previously assessed as 'Vulnerable' in a 1998 assessment, suggesting that the species had undergone a population size reduction of at least 20% over 10 years. However, assessment criteria have changed since then and this species needs to be re-evalued. At present the plant is classified as 'Near Threatened' in the IUCN Red List of Threatened Species(2016)[].

Known Hazards

None known

Botanical References

,

Range

C. America - Honduras, Guatemala to northern Mexico and southern Texas

Habitat

Dry, montane scrub or pine-oak formations, calcareous soil over limestone, rocky or gravelly areas; at elevations from 500 - 2,500 metres[].

Properties

Conservation Status	Near Threatened
Edibility Rating
Other Uses Rating
Habit	Semi-deciduous Tree
Height	5.00 m
Cultivation Status	Wild

Cultivation Details

Pistacia species generally grow best in a sunny position in a deep, well-drained soil preferably of a light texture[].
The young foliage as well as the leaf rachis is often handsomely colored with purple-red[].

Edible Uses

Seed[]. The seeds are said to be edible (in Mexico), but they are even smaller than the small commercial pistachio seeds[]. The seeds are around 5mm long and 6mm wide[].

Medicinal

None known

Other Uses

This species is a secondary genetic relative of the cultivated Pistachio (Pistacia vera), and so it has the potential for use as a gene donor for crop improvement[].

A resin exudes from the branches[].

Propagation

Pre-soak the seed for 16 hours in alkalized water[], or for 3 - 4 days in warm water[], and sow in individual containers[, ]. Two months cold stratification may speed up germination[]. The germination rate is variable, usually around 30%, and can be slow.
Cuttings of half-ripe wood from juvenile trees[].
Layering.

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