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Mexican amber is mainly recovered from fossil bearing rocks in the Simojovel region of Chiapas, Mexico. It is one of the main minerals recovered in the state of Chiapas, much of which is from 15 to 23 million years old, with quality comparable to that found in the Dominican Republic. Chiapan amber has a number of unique qualities, including ...
The leaves are linear to oblong, about 7.5 cm (3 in) long, and shiny medium green, not blue-green as in French tarragon (Artemisia dracunculus var. sativa). In late summer it bears clusters of small golden yellow flower heads on the ends of the stems. The flower heads are about 15 mm (1 ⁄ 2 in) across and have 3–5 golden-yellow ray florets. [5]
Monarch butterfly flying away from a Mexican sunflower. Plants are perennial in the native habitat, up to 4 m tall with orange or red flowers (in cultivation only 0.8 to 1.5 meters). In USDA zones cooler than Zone 10 it is an annual. Leaves, despite the epithet, are deltoid to lanceolate, occasionally lobed (or broadly heart-shaped) up to 38 cm ...
The leaves can be cooked like spinach, and the seeds can be germinated into nutritious sprouts. While A. cruentus is no longer a staple food in North and Central America, it is still grown and sold as a health food. It is an important crop for subsistence farmers in Africa. [5] In Chhattisgarh, red amaranth is used to make Lal Bhaji, a
Echeveria elegans is a succulent evergreen perennial growing to 5–10 cm (2–4 in) tall by 50 cm (20 in) wide, with tight rosettes of pale green-blue fleshy leaves, bearing 25 cm (10 in) long slender pink stalks of pink flowers with yellow tips in winter and spring.
A garnet's color depends on its chemical composition, according tothe International Gem Society. For instance, almandine garnets range from deep red to purple. While andradite garnets can be brown ...
Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; [1] Spanish jícama ⓘ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae).
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