A recent trend is the increase in use of the Mugo pine in cooking. The cones and buds gradually drip syrup, which is then boiled down to a concentrate and combined with sugar to make pine syrup. The ancient Taoists would have pine seeds, needles and sap as their favorite diet since they said it “made their bodies light and capable of flight”! I'm not suggesting you eat your Mugo pine bonsai, I do however recommend to bring this bonsai into your space and let its sweet smell fill your room and energize your day.
Slow grower. Hardy to -50 degrees F. Keep outdoors.
Note: Purchasing a humidity/drip tray is strongly recommended along with the purchase of your bonsai. They help to protect the surface(s) the bonsai is placed on and your bonsai's health.