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Entada gigas, commonly known as the monkey-ladder, sea bean, cœur de la mer or sea heart, is a species of flowering liana in the pea family, Fabaceae of the Mimosa subfamily, which is often raised to family rank (Mimosaceae).
Entada rheedii, commonly known as African dream herb or snuff box sea bean, [3] and as the cacoon vine in Jamaica, is a large woody liana or climber of the Mimosa clade Mimosoideae. The vine can grow as long as 120 m (390 ft). [4] Their seeds have a thick and durable seed coat which allows them to survive lengthy periods of immersion in seawater.
Mucuna gigantea, commonly known as burny bean, burney bean, velvet bean or sea bean is a species of liana from the legume family Fabaceae. Its natural range roughly follows the perimeter of the Indian Ocean and includes Africa, India, Malesia, New Guinea and northern Australia. Many parts of the plant - in particular the new growth, flowers and ...
Sea bean may refer to: Drift seed, a seed of any of a number of tropical plants growing in coastal areas, the seeds of which are found floating upon ocean currents, by means of which the seeds are dispersed. Mucuna gigantea, a tropical species of liana dispersed in this way.
Reef safe Care Level Description Max size Atlantic horseshoe crab: Limulus polyphemus: Yes, with caution: Easy: A bottom dwelling animal that is actually not a true crab. Found burrowing in mud or sand flats in the wild, they need a deep sand bed in their aquarium. 60 cm (23.6 in) Sea spider [3] Pycnogonids: No
Care must be taken to protect return pumps when using Sea lettuce since the latter can easily clog the former. [119] [120] 8 in (20.3 cm) mound [119] Winding nori: Ulva flexuosa: Yes [13] This algae is filamentous in nature and is great for feeding Sea urchins. Once known as Enteromorpha flexuosa. [13] [121] 24 in (61.0 cm) [122] Grass lettuce ...
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In the United States, they are known as 'sea beans' when used for culinary purposes. Other names include sea green bean, sea pickle, and marsh samphire. [18] In India, researchers at the Central Salt and Marine Chemicals Research Institute developed a process to yield culinary salt from S. brachiata.