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Iris reticulata, the netted iris or golden netted iris, [2] is a species of flowering plant in the family Iridaceae. It is native from eastern Turkey to Iran, [3] but cultivated widely in temperate regions. The reticulata group of irises is characterised by a fibrous net surrounding the bulb.
Iris albicans – white cemetery iris, white flag iris; Iris alexeenkoi Grossh. Iris aphylla L. – stool iris, table iris, leafless iris (including I. nudicaulis) Iris aphylla subsp. hungarica (Waldst. & Kit.) Helgi ; Iris attica (Boiss. & Heldr.) Hayek; Iris benacensis A.Kern. ex Stapf; Iris bicapitata Colas; Iris croatica – Perunika I ...
Iris is extensively grown as ornamental plant in home and botanical gardens. Presby Memorial Iris Gardens in New Jersey, for example, is a living iris museum with over 10,000 plants, [24] while in Europe the most famous iris garden is arguably the Giardino dell'Iris in Florence (Italy) which every year hosts a well attended iris breeders ...
“Some are early, mid, and late season bloomers, so you can layer different varieties throughout your garden to extend your season.” Zones: 3 to 8 Size: 9 to 24 inches tall x 6 to 9 inches wide
It was originally described and published by Sir Michael Foster as Iris bakeriana in Curtis's Botanical Magazine, Tab. 7084. on November 1, 1889. [10] Then in Flora Iranica (1975) it was re-classified to be a variety of Iris reticulata by Wendelbo. [11] This now is accepted by most botanists. Iris bakeriana (Foster) then become a synonym for ...
Iridaceae (/ ɪ r ɪ ˈ d eɪ s i ˌ aɪ,-s iː ˌ iː /) is a family of plants in order Asparagales, taking its name from the irises.It has a nearly global distribution, with 69 accepted genera with a total of c. 2500 species.
The subgenus Hermodactyloides of Iris includes all reticulate-bulbed bulbous irises. It was formerly named as a genus, Iridodictyum by Rodionenko in 1961. [1] [2] [3] but it was not widely accepted and most botanists preferred 'Hermodactyloides'.
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley. Make sure to let your turkey rest at least 20 minutes before carving to let the internal juices settle.