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Honckenya peploides is a small, subdioecious, spreading plant, forming patches on sand and shingle above the high water mark of beaches. The stem is branching and buried in the sand. The leaves grow in opposite pairs and are fleshy with membranous margins, pale yellowish-green and ovate, oblong or lanceolate, usually with pointed tips.
Pancratium maritimum, or sea daffodil, is a species of bulbous plant native to both sides of the Mediterranean region and Black Sea from Portugal, Morocco and the Canary Islands east to Turkey, Syria, Israel and the Caucasus. [2] [3] In the parts of its range on the south Bulgarian and north Turkish and Georgian coasts of Black Sea.
Carpobrotus chilensis is a species of edible succulent plant known by the common name sea fig. It grows on coastal sand dunes and bluffs and is used as an ornamental plant . However, along with its relative C. edulis , it has invaded sections of the California coast at the expense of native vegetation, and is subject to control efforts.
There are three primary types of plant oil, differing both the means of extracting the relevant parts of the plant, and in the nature of the resulting oil: Vegetable fats and oils were historically extracted by putting part of the plant under pressure, squeezing out the oil. Macerated oils consist of a base oil to which parts of plants are added.
Germination occurs when waves abrade the hard outer seed coat on sand or gravel. The pods can be eaten, [4] but like many members of the genus Lathyrus they contain β-oxalyl-L-α,β-diaminopropionic acid, which can cause paralysis called lathyrism. The leaves of the plant are used in Chinese traditional medicine.
Tripolium pannonicum, called sea aster [2] or seashore aster [3] and often known by the synonyms Aster tripolium or Aster pannonicus, is a flowering plant, native to Eurasia and northern Africa, [4] [1] that is confined in its distribution to salt marshes, estuaries and occasionally to inland salt works.
Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
A number of studies from around the world have found that there is a wide range in the concentrations of C, N, and P in seagrasses depending on their species and environmental factors. For instance, plants collected from high-nutrient environments had lower C:N and C:P ratios than plants collected from low-nutrient environments.