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Abutilon theophrasti, also known as Velvetleaf, Velvet Plant, Velvetweed and the Chinese jute [1] is an annual plant in the family Malvaceae that is native to southern Asia and it serves as a type species of the genus Abutilon. [2] Its specific epithet, theophrasti, commemorates the ancient Greek botanist-philosopher Theophrastus. [3]
Mucuna pruriens is a tropical legume native to Africa and tropical Asia and widely naturalized and cultivated. [2] Its English common names include monkey tamarind, velvet bean, Bengal velvet bean, Florida velvet bean, Mauritius velvet bean, Yokohama velvet bean, cowage, cowitch, lacuna bean, and Lyon bean. [2]
Neltuma velutina (formerly Prosopis velutina), commonly known as velvet mesquite, is a small to medium-sized tree. [ 1 ] [ 2 ] [ 3 ] It is a legume adapted to a dry, desert climate. Though considered to be a noxious weed in states outside its natural range, [ 4 ] it plays a vital role in the ecology of the Sonoran Desert .
Limnocharis flava (commonly known as yellow velvetleaf, [2] sawah flower rush, sawah lettuce [3]) is a species of aquatic flowering plant which is native to Mexico, Central America, South America, Cuba, Haiti and the Dominican Republic but widely naturalized in southern and southeastern Asia: India, Sri Lanka, Cambodia, Burma, Thailand, Vietnam, Indonesia, Malaysia, Brunei and southern China ...
Velvetleaf (or "velvet leaf", etc.) is a common name used for plants with soft-haired leaves: Abutilon theophrasti native to southern Asia; Cissampelos pareira, native to tropical America; Malva arborea, native to Europe; Limnocharis flava, native to tropical America and introduced to southeast Asia
35 years on, house librarian Tizane Navea-Rogers revisits the bloodless Velvet Revolution that changed the face of a nation
Red velvet offers a nuanced, luxurious flavor profile that entails sweet notes of vanilla balanced by a pleasant tang from the buttermilk and vinegar, all rounded out with a muted hint of cocoa. A ...
Red velvet cake is an American-style cake that has a little bit of cocoa powder added to a vanilla buttermilk cake base. (There's often a colorant added, too, but we'll get into that in a moment!)