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Plants in the genus Stapelia are also called "carrion flowers". They are small, spineless, cactus-like succulent plants. Most species are native to South Africa, and are grown as potted plants elsewhere. The flowers of all species are hairy to varying degrees and generate the odor of rotten flesh. The color of the flowers also mimics rotting meat.
Helicodiceros muscivorus, the dead horse arum lily, [2][3] is an ornamental plant native to Corsica, Sardinia and the Balearic Islands. It is the only species in the genus Helicodiceros. [1][4][5] Within the family Araceae the plant is part of the subfamily Aroideae. The flowers of H. muscivorus smell like rotting meat, attracting carrion ...
Aristolochia grandiflora produces large solitary flowers from the axils of leaves. Leaves are cordate and can be up to 25 cm (9.8 in) wide. Flowers are heart shaped: 10–20 cm (3.9–7.9 in) wide and have tails that are up to 60 cm (24 in). The flower is green/white with purple/brown veins. The center of the flower is darker colored, which ...
Description. The hairy, oddly textured and coloured appearance of many Stapelia flowers has been claimed to resemble that of rotting meat, and this, coupled with their odour, has earned the most commonly grown members of the genus Stapelia the common name of carrion flowers. A notable exception is the sweetly scented Stapelia flavopurpurea.
The upper ring bears the male flowers; the lower ring is spangled with bright red-orange carpels. The odor ("fragrance") of the titan arum resembles rotting meat, attracting carrion-eating beetles and flesh flies (family Sarcophagidae) that pollinate it. The inflorescence's deep red color and texture contribute to the illusion that the spathe ...
Rafflesia. Rafflesia (/ rəˈfliːz (i) ə, - ˈfliːʒ (i) ə, ræ -/), [2] or stinking corpse lily, [3] is a genus of parasitic flowering plants in the family Rafflesiaceae. [4] The species have enormous flowers, the buds rising from the ground or directly from the lower stems of their host plants; one species has the largest flower in the world.
The flowers are 8–10 cm (3–4 in) in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout, conspicuous calyx at the base, 1–2 cm (0.39–0.79 in) wide, enlarging to 3–3.5 cm (1.2–1.4 in) and becoming fleshy and a deep crimson red as the fruit matures, which takes about six months.
Aromatic and slightly bitter leaves, as well as young spring shoots, can be eaten raw or cooked. The leaves and buds, best picked shortly before mugwort flowers in July to September, can be used as a bitter flavoring agent to season fat, meat and fish. [7] Mugwort was used to flavor beer before the introduction of hops. [2] [8]