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The fragrant, pale purple flowers and flower buds are used in potpourris. Lavender is also used as herbal filler inside sachets used to freshen linens. Dried and sealed in pouches, lavender flowers are placed among stored items of clothing to give a fresh fragrance and to deter moths. [45] Dried lavender flowers may be used for wedding confetti.
It grows to about 60 cm (24 in) high by 90 cm (35 in) wide and has purple, lavender or white coloured flowers and fine foliage. [3] Its leaves are small, narrow and dark green. The fruit is a capsule that contains small globose seeds. The Latin specific epithet hyssopifolia (which also occurs in several other plant names, including that of ...
Flowers, showing the hair-covered calyx, tube-shaped corolla, and exserted style. Salvia yangii is a deciduous perennial subshrub with an erect to spreading habit. [5] [6] Superficially, it resembles a much larger version of lavender. [7]
The Old World type grows to approximately 60 cm (2 ft) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 65 mm (2 + 1 ⁄ 2 in) long by 25 mm (1 in) wide. Leaves are grey-green, rugose on the upper side, and ...
Like all morning glories, the plant entwines itself around structures, growing to a height of 2–3 m (6 ft 7 in – 9 ft 10 in) tall. The leaves are heart-shaped and the stems are covered with brown hairs. The flowers are trumpet-shaped, predominantly blue to purple or white, and 3–6 cm (1.2–2.4 in) in diameter. [5]
The leaves, 20–200 mm (1–8 in), are mostly divided into smaller leaflets which are deeply and intricately cut into toothed lobes, giving them a lacy appearance. The dense and hairy inflorescence is a one-sided curving or coiling cyme of bell-shaped flowers in shades of blue and lavender.
The young leaves and flowers of Bauhinia purpurea are edible. [3] In the Philippines, B. purpurea is known as alibangbang [4] (lit. "butterfly"). The leaves have a citrusy and sour taste and are used either as a souring agent for sinigang and similar dishes, or, as a pickle condiment, in Philippine cuisine. [5] [6] [7]
At maturity, it will develop a woody base. Fragrant lavender to rose-purple flowers are in tight clusters located on terminal and axillary stems, blooming from mid-summer until fall frost. The stem is square with very long internodes. Leaves are ovate to ovate-lanceolate with a toothed margin and grow up to 4 in (10 cm) long.