Pyrus elaeagnifoliaPall. Oleaster-leafed pear

Pyrus elaeagnifoliaPall. - Oleaster-leafed pear

Scientific Description:

Tree up to 10(−15) m, spinescent or unarmed; young twigs greyish or whitish-tomentose. Leaves narrowly elliptic or ovate-oblong, obtuse or shortly acute, 37(8) × 2−3(−4) cm, entire, bilaterally greyish or whitish-pubescent, cuneate and decurrent or rounded at base; petiole 1−4 cm. Inflorescence many-flowered. Flowers c. 3 cm diam., white; pedicels 1−2 cm. Fruit single or in pairs, pyriform or subglobose, 2−3 cm diam., yellowish-green, at first white-villous, later glabrous or with a few hairs near the base and apex; sepals persistent; pedicels c. 2 cm, thick.

 

subsp. elaeagnifolia

Usually spinescent; leaves broadest at the middle or in the upper half, narrowly cuneate at the base, greyish-pubescent.

 

Flowering time: April−May.

Habitat: Coniferous and deciduous forests and forest remnants, in fields, etc., s.l.−1700 m.

 

Reference:
Browicz K (1972). Pyrus
elaeagnifolia Pallas, In: Davis PH (ed.), Flora of Turkey and the East Aegean Islands, Edinburgh University Press, Edinurgh, 4: 166.

Public Description:

Pyrus elaeagnifolia, known as “oleaster-leafed pear”, is native to Albania, Bulgaria, Greece, Romania, Türkiye, and Crimea. It is a spinescent tree with white flowers, and grows up to 15 m in length. It has yellowish-green fruits and greyish-pubescent leaves. It blooms between April and May and is found in coniferous and deciduous forests and forest remnants, in fields. Edible fruits are used in making beverages and pickles.

 

References:

Anonymous 1 (2018). https://en.wikipedia.org/wiki/Pyrus_elaeagrifolia/, Accessed date: 13.03.2018.

Anonymous 2 (2018). http://www.agaclar.net/forum/yumusak-cekirdekli-meyveler/4571.htm/, Accessed date: 13.03.2018.

Aslan S (2012). Pyrus L., In: Güner, A., Aslan, S., Ekim, T., Vural, M. & Babaç, M.T. (eds.), Türkiye Bitkileri Listesi (Damarlı Bitkiler). Nezahat Gökyiğit Botanik Bahçesi ve Flora Araştırmaları Derneği Yayını. İstanbul, pp. 808–810.

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