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Devil's club or Devil's walking stick (Oplopanax horridus, Araliaceae; syn. Echinopanax horridus, Fatsia horrida) [2] is a large understory shrub native to the rainforests of the Pacific Northwest, but also disjunct on islands in Lake Superior. It is noted for its large palmate leaves and erect, woody stems covered in noxious and irritating spines.
Matricaria discoidea, commonly known as pineappleweed, [3] wild chamomile, disc mayweed, and rayless mayweed, is an annual plant native to North America and introduced to Eurasia where it grows as a common herb of fields, gardens, and roadsides. [4]
Aralia spinosa is an aromatic, spiny deciduous shrub or small tree growing 2–8 m (7–26 ft) tall. It has a simple or, occasionally, branched stem with very large bipinnate leaves 70–120 cm (30–45 in) long. The trunks are up to 15–20 cm (6–8 in) in diameter, with the plants umbrella-like canopy in habit with open crowns.
Eucomis comosa, the pineapple flower, pineapple lily or wine eucomis, is a species of flowering plant in the asparagus family Asparagaceae (subfamily Scilloideae). A deciduous bulbous perennial used as an ornamental plant , it is endemic to South Africa .
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The most famous investor was James Dole, who moved to Hawaii in 1899 [44] and started a 24-hectare (60-acre) pineapple plantation in 1900 which would grow into the Dole Food Company. [45] Dole and Del Monte began growing pineapples on the island of Oahu in 1901 and 1917, respectively, and the Maui Pineapple Company began cultivation on Maui in ...
The morphology of Araliaceae varies widely. Many studies have found that there is no unifying characteristic capable of classifying the family. [6] In general, Araliaceae species have large, usually alternate leaves, often with aromatic ethereal oils, five-petaled flowers, two to five carpels, simple umbels, and berries without carpophores or oil cavities. [7]
The program originally aired as a one-time special in late 2008. [2] After being cancelled by The Food Network, it was brought back on the Cooking Channel in 2018. [ 2 ] It consists of chefs picking out favorite dishes they have eaten in places throughout the United States, in specific categories.