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Both genera are known as snowflakes. [5] Leucojum is a compound of Greek λευκος, leukos "white" and ἰόν, ion "violet". [5] The spelling Leucoium is also used. In addition to the common name snowflakes, the two Leucojum species are also known as St. Agnes' flower, [5] for patron saint of virgins and gardeners, [5] [6] and snowbells. [7 ...
[1] [2] [3] Snow appears white in color despite being made of clear ice. This is because the many small crystal facets of the snowflakes scatter the sunlight between them. [4] Each flake begins by forming around a tiny particle, called its nucleus, accumulating water droplets, which freeze and slowly form a crystal.
Leucojum vernum, commonly called the spring snowflake, [2] [3] St. Agnes' flower (for the patron saint of virgins), [4] and rarely snowbell [5] among others, [a] is a species of flowering plant in the family Amaryllidaceae. [1] It is native to central and southern Europe from Belgium to Ukraine.
Unlike hail or sleet, graupel is soft and can be crushed easily in your hand, and is sometimes called "soft hail." It is also usually smaller than hail, with a diameter of around 0.08-0.2 inches.
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts, but in a botanical context, "nut" implies that the shell does not open to release the seed ( indehiscent ).
Merriam-Webster defines "fruit" as "the usually edible reproductive body of a seed plant." Most often, these seed plants are sweet and enjoyed as dessert (think berries and melons), but some ...
A small bowl of mixed nuts An assortment of mixed nuts A culinary nut is a dry, edible fruit or seed that usually, but not always, has a high fat content. Nuts are used in a wide variety of edible roles, including in baking, as snacks (either roasted or raw), and as flavoring. In addition to botanical nuts, fruits and seeds that have a similar appearance and culinary role are considered to be ...
Instead, Spector has 3 to 4 generous tablespoons of full-fat Greek yogurt mixed with about 150 milliliters of kefir, or fermented milk, and tops that with nuts, seeds, and fresh or frozen berries.