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Jay Wilde . Trees with Spiky Seed Pods. If you've encountered some round, spiny balls under a tree or maybe still on the plant, and you're wondering what it could be, it's likely one of several ...
Ludwigia alternifolia, commonly known as seedbox, [4] bushy seedbox, [2] rattlebox, [5] and square-pod water-primrose, [6] is a herbaceous perennial plant of the family Onagraceae (evening primrose family). [7] It is native to central and eastern North America, growing in marshes, wet meadows, and swamps.
The bag pod flowers are predominately yellow, with hints of pink or red. The leaves are evenly pinnately compound. 20 to 40 leaflet are present per leaf, they are oblong to elliptical in nature. The seed pods of Sesbania vesicaria are strongly beaked containing 1 to 3 seeds in each pod, 2 being the most prominent in nature.
The flowers and pods of Crotalaria tetragona are eaten as vegetables, the flowers and buds are used as garnishing, and the seeds are eaten as pulse. [3] In the Lake Victoria basin of East Africa, the wild and cultivated lines of Crotalaria brevidens, also known as “mitoo,” are harvested and eaten as a leafy vegetable in many popular cuisines.
The seed pods have five valves which coil back rapidly to eject the seeds in a process called explosive dehiscence [9] or ballistochory. This reaction is where the name 'touch-me-not' comes from; in mature seed pods, dehiscence can easily be triggered with a light touch. The plant blooms from late spring to early fall.
'Sugar Babies' Review: A Louisiana TikToker Hopes to Flirt Her Way Out of Poverty in a Surface-Level Portrait “Seeds” begins in the company of an elder headed to a church for a homegoing.
Its inflorescence is a cream-coloured puff with many stamens. They produce flat and straight seed pods measuring 13–18 cm long that matures from a green colour to a brown; one pod contains between 15 and 30 seeds. [6]
Unripe pods of Proboscidea parviflora chopped with onions on a cutting board. The fruits of all species are edible before they ripen and become woody. They can be steamed and eaten much like okra. Some species (particularly Proboscidea parviflora) are used in basket weaving by the Tohono O'odham who have selected for varieties with longer "claws."