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Tagetes minuta, native to southern South America, is a tall, upright marigold plant with small flowers used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia, where it is called by the Incan term huacatay. The paste is used to make the popular potato dish called ocopa.
Tea tree, burgundy-red cultivar 'Wiri Donna' cultivar, Auckland Botanic Gardens. Mānuka (Māori pronunciation:, Leptospermum scoparium), also known as mānuka myrtle, [1] New Zealand teatree, [1] broom tea-tree, [2] or just tea tree, is a species of flowering plant in the myrtle family Myrtaceae, native to New Zealand (including the Chatham Islands) and south-east Australia.
The epithet acetosella is of Latin origin and is a diminutive of the Latin name for sorrel which comes from the sour taste experienced when eating the young leaves of both plants. [1] Hibiscus acetosella is also known colloquially as false roselle, maroon mallow, red leaved hibiscus, and red shield hibiscus. [2]
Gaillardia / ɡ eɪ ˈ l ɑːr d i ə / [3] (common name blanket flower) [4] is a genus of flowering plants in the family Asteraceae, native to North and South America. It was named after Maître Gaillard de Charentonneau, [ 5 ] [ 6 ] an 18th-century French magistrate who was an enthusiastic botanist .
The petals are dark reddish brown, maroon, purple, pale yellow, or white. [5] The ovary is dark purple to maroon regardless of petal color. If the flower is successfully pollinated, the petals wither, leaving behind a fruit that ripens to a dark red berry-like capsule, 1 to 1.5 centimeters long. [11] [12]
They are easily grown from seed. Breeds with red flowers attract hummingbirds and butterflies. Cultivars have been bred, especially from A. rosea. They include the double-flowered 'Chater's Double', the raspberry-colored 'Creme de Cassis', and 'The Watchman', which has dark, nearly black, maroon flowers. [3]
The flowers are produced in a capitulum 3–4.5 cm diameter, dark red to maroon-dark brown, with a ring of six to ten (usually eight) broad ray florets and a center of disc florets; they have a light vanillin fragrance (like many chocolates), which becomes more noticeable towards the end of the day. [5]
[6] [7] The inflorescence of an arum consists of a tall fragrant spadix of flowers wrapped by a spathe, shaped like an upside-down bell, resembling a petal. The spathe is deep green with cream-coloured specks on the outside, and dark burgundy red or maroon on the inside. Its sides are ribbed, creating a frilled edge.