Carob (Ceratonia siliqua)

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Carob, or St. John’s Bread, is a long-lived evergreen of the Fabaceae family, related to Butterfly Pea and Lablab Bean. The Middle-East native plant grows a feathery canopy of deep green, leathery leaves atop a trunk of twisted, reddish-brown bark. Because their leaves are slow to burn, many grow Carob as a fire barrier. 

Red, single-sex flower clusters develop in autumn, attracting bees and flies with their musky fragrance. To pollinate, the Carob requires a second tree of the opposite sex to produce pods. These pods will mature into glossy brown, tough-fibered pods with seeds that rattle when ripe!

Their main use is culinary. Need a chocolate substitute? Try out Carob’s sweet, bean-like pulp with similar flavor properties to cacao, minus the migraine-inducing theobromine. Eat it out of hand or dry it into a powder! 

Common Names: 

Carob, St. John’s Bread, 


Native to:
Middle East, Subtropics of Mediterranean


Traditional Uses:
Culinary, Fodder for Sheep, Windbreaker and Fire Barrier, Medicine, Distilled into a Liqueur


Plant Type:

Evergreen Fruiting Tree


Harvest Season:

Fall 


Mature Size:

55 ft. tall


Soil & Moisture:

Dry, well-draining, rocky soil. Drought resistant.

Light Requirements:

Full Sun


Self-Fertile: 

No. You have male or female flowers and need 2+ trees


Growth Rate: 

Slow


Zone Hardiness: 

Outdoors 9-11 with frost protection; Patio/Greenhouse 4+ 


Propagation: 

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