Flowers in Israel – פרחים בארץ ישראל: Punica granatum, Pomegranate,(Hebrew: Rimon, רימון; Arabic: rumman)

The name “pomegranate” derives from Latin pomum (apple) and granatus (”seed-apple”).A separate, widespread root for “pomegranate” is the Egyptian and Semitic rmn. Attested in Ancient Egyptian, in Hebrew Rimon, and in Arabic rumman, this root was brought by Arabic to a number of languages.In many European languages, the weapon shell has names similar to granate. These derive from the same Latin word granum “grain”, attested in 1532, from the French name for the fruit (pome) grenade.

The reference is to the many fragments resulting from the detonation of a shell. Remarkably, also in Hebrew the word rimon [רימון] may mean both “pomegranate fruit” and “shell”.

In a Homeric Hymn, Persephone, daughter of Ceres, the Goddess of growth and abundance, was forced to spend four months of each year in the underworld, because Pluto forced her to eat the seed of the pomegranate, when she was held captive in the underworld. The period of time in which this would take place is during winter, with spring heralding the return to the world aboveground.

In Christianity the Pomegranate is the symbol of the Resurrection of Jesus after its classical association with Persephone (Persephone is the equivalent of the Roman goddess Proserpine, an ancient Roman goddess), a life-death-rebirth deity. The many seeds contained in its tough case made it also a symbol of the unity of the many under one authority, and of chastity.

Jewish tradition teaches that the pomegranate is a symbol for righteousness, because it is said to have 613 seeds which corresponds with the 613 mitzvot or commandments of the Torah. For this reason and others many Jews eat pomegranates on Rosh Hashanah.Of the seven species in Deut. 8:8, Punica granatum L. (Punicaceae) may be the most beautiful. Pomegranates figure prominently in three places in Scripture: the garment of the high priest (Exod. 28:33), as a garland on the temple pillars, and in the Song of Songs.Solomon’s temple had four hundred pomegranates engraved on the capitals of the two pillars located at the front of the temple (1 Kings 7:42; 2 Chron. 4:13). These pomegranates are also mentioned in Jer. 52:22–23.

In Song of Songs 4:3 and 6:7, the red interior of the fruit is likened to the temples of the Beloved. These are the only biblical references to the red, juicy seeds of the pomegranate. The unique seed coat in pomegranate is fleshy and is widely used in the Middle East to prepare a pleasantly sour, refreshing drink. This may be the meaning in Song of Songs 8:2 while Song of Songs 6:11 and 7:12 refer to the attractive bell-shaped flower.

The classical authors mentioned wine made from pomegranate juice, which was acoording to Dioscorides (ca. 40-ca. 90 CE) used for medicinal purposes and he recorded it as ‘to bind the stomach’. Pomegranate may be used in the treatment of dysentry, diarrhoea and stomach-ache. The rind was used to dye the leather yellow (Pliny, N.H.XIII.XXXIV).

“Granada” is the Spanish word for “pomegranate.” And Grenada is an island country lying in close proximity to the Grenadine islands and in the list of exports does not include pomegranates – in fact, pomegranates do not fair their best in tropical climates.Grenadine (grenadine syrup) is a syrup made from pomegranates.

And… the best pomegranates come from the village of Cana, near Nazareth!

Try: Fesenjan – Duck with Pomegranate & Walnut SauceThis duck recipe is adapted from one featured in:

Claudia Roden’s The Book of Jewish Food.

2 tablespoons sunflower oil4 duck breasts, skinned and scored1 large onion, thinly sliced2 cloves garlic, thinly slicedsalt and freshly ground black pepper3 tablespoons pomegranate molasses150mls chicken stock75g walnuts, finely chopped

2-3 teaspoons sugar, or to taste

Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.

Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.
Serves 4.