Botanist. Tree hugger. Natural history collections enthusiast. Writer. Blogger.
If you're looking to learn about the world of plants, you're in the right place.
I welcome any and all botany-related questions.
Please note: I will occasionally list the medicinal or herbal uses of a plant. I am not a doctor or an expert, please do your research or consult a medical professional before utilizing any plant for medicinal or food purposes.
Photographs: Photos taken by me are marked as such, and the sources to any other photos are available via click-through links or by clicking the [x] at the end of the text.
These are the leaves of a Mangifera indica tree, the mango tree most commonly cultivated for its fruit. Trees can bear fruit when they are as old as 300 years, and India is the largest producer of mangoes. Mangoes are in the same family as cashews, the Anacardiaceae family.
Edit: I changed to picture on this one last minute, so didn’t catch that I was calling the leaves flowers! Thanks to the lovely folks who caught the mistake. Here’s a picture of the flowers:
An artichoke is a thistle, Cynara cardunculus var. scolymus. It is an aster, meaning it is a member of the Asteraceae family. The part of it you eat is the involucre, which is the circle of green points below a flower’s petals. Only young blooms are edible.
This is Crocus sativus, the plant from which the spice saffron is derived. Saffron, one of the world’s most costly spices, is made from the dried, crushed up styles of this plant, which are the red tubular things you can see in this picture.