Carob Tree (Ceratonia siliqua): Ancient Mediterranean Crop

The carob tree, also known as St. John's bread, is a hardy evergreen native to the Mediterranean region. Cultivated for millennia, its sweet pods are used as a chocolate substitute and animal feed.

Botanical Profile

Description and Features

This slow-growing tree reaches 30–50 feet with a broad, dense crown. Leaves are pinnate, dark green, leathery. Trees are dioecious (male and female flowers on separate plants). The pods are long, curved, dark brown, and sweet when ripe.

Cultivation and Uses

Carob thrives in hot, dry climates with poor, rocky soils. It is extremely drought-tolerant and long-lived. Pods are harvested for carob powder, syrup, and locust bean gum (a thickener). The tree is also ornamental, providing dense shade.

Historical Note

The seeds were historically used as a weight measure (carat) for gemstones.