Search results
Results from the WOW.Com Content Network
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.
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.
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 ...
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.
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 ...
Salvadoran cuisine. Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn).
Jyutping. daan2 faa1 gang1. Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to ...
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]