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The meat of the seed (the "nut") is very rich in oil and grows from 7 to 9 cm long and 2 to 4 cm in diameter. The tree has fragrant yellow flowers about 5 cm across and grows to a height of about 15 m (50 feet). The anchovy pear tree bears spear-shaped, glossy leaves produced in palm-like tufts that reach an average length of 90 cm.
Over 3000 cultivars of the pear are known. [1] The following is a list of the more common and important cultivars, with the year and place of origin (where documented) and an indication of whether the pears are for cooking, eating, canning, drying or making perry.
They are small to medium-sized trees, growing to 5–15 m (16–49 ft) tall. The leaves are evergreen, alternate , simple, broad lanceolate , very large, up to 1 m (3 ft 3 in) long, with an entire or waved margin.
Black spot (of Japanese pear) Alternaria alternata. Blister canker Helminthosporium papulosum. Blister disease Coniothecium chomatosporum: Blue mold rot Penicillium spp. Penicillium expansum. Botrytis spur and blossom blight Botrytis cinerea Botryotinia fuckeliana [teleomorph] Brown rot Monilinia fructicola Monilinia laxa. Cladosporium fruit rot
[3] In Spain The preparation of the catalog of the seeds available in a botanical garden is a traditional activity, which began in Spain at the beginning of the 19th century, and has remained in the same conditions to this day. In 1800 Casimiro Gómez Ortega published the first Index Seminum [4] of the Royal Botanical Garden of Madrid.
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