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This category contains articles related to the native flora of El Salvador. Taxa of the lowest rank are always included. Higher taxa are included only if endemic. The categorisation scheme follows the World Geographical Scheme for Recording Plant Distributions
Yucca gigantea (syn. Yucca elephantipes) is a species of flowering plant in the asparagus family, native to Mexico and Central America.Growing up to 8–12 m (26–39 ft) in height, [3] it is an evergreen shrub which is widely cultivated as an ornamental garden or house plant, often referred to simply as yucca cane. [4]
Echites panduratus is an herbaceous vine with oblong-elliptical to broadly ovate leaves 4–13 centimetres (1.6–5.1 in). long, 1.5–8 cm broad, inflorescences are generally somewhat shorter than the leaves, with 8–18 flowers, the pedicels 4–6 mm. long; bracts ovate, 1–2 millimetres (0.039–0.079 in) long; calyx lobes ovate, acute or obtuse, 2–3 mm. long; corolla white within ...
Yucca is a genus of perennial shrubs and trees in the family Asparagaceae, subfamily Agavoideae. [2] Its 40–50 species are notable for their rosettes of evergreen, tough, sword-shaped leaves and large terminal panicles of white or whitish flowers.
A. chiapensis. Agave cacozela Trel. - Bahamas (Eleuthera) Agave cajalbanensis A.Álvarez - Cuba †Agave calodonta A.Berger - extinct Agave cantala (Haw.) Roxb. ex Salm-Dyck – Cantala, Maguey de la India - Mexico, El Salvador, Honduras
Tabebuia rosea, also called pink poui, and rosy trumpet tree [2] is a neotropical tree that grows up to 30 m (98 ft) and can reach a diameter at breast height of up to 100 cm (3 ft).
Since Tillandsia are not self-fertile, the pollen must come from another plant of the same species. Tillandsia, depending on the species, may take months or years to flower. After flowering, the plant forms offsets and dies. [21] Generally, the thinner-leafed varieties grow in rainy areas and the thick-leafed varieties in areas more subject to ...
The common name pacaya, referring to both the plant and its edible flowers, could be derived from the Pacaya volcano. [2] Pacaya has a somewhat bitter taste, although less so in cultivated varieties. [2] It is eaten in salads (especially fiambre, a salad traditionally eaten in Guatemala on the Day of the Dead) or covered in egg batter and fried ...