Everything You Need to Know About Tulip
Tulips belong to a genus of spring-blooming perennial herbaceous bulbiferous geophytes. The flowers are often large in size, having a very bright and eye-catching color, and are pink, red, yellow,…
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Tulips belong to a genus of spring-blooming perennial herbaceous bulbiferous geophytes. The flowers are often large in size, having a very bright and eye-catching color, and are pink, red, yellow,…
The oddly shaped soursop fruit resembles a large strawberry that is crossbred with an apple and grows thorns. It is native to Central and South America, where it is a…
Christopher Columbus, the famous Italian voyager was right when he referred to papayas as the ‘fruit of the angels’. Musky, soft, butter-like and extremely sweet, the papaya is a delicious…
Psyllium is a kind of fiber made from the Plantago ovata plant, especially from the husks of the plant’s seed. It in some cases goes by the name ispaghula. It’s…
Bitter orange refers to a citrus fruit whose scientific name is citrus uranium. This fruit was indigenously cultivated mainly in Arabia, Eastern Africa, and Syria. It is believed to offer…
Nymphaea nouchali or Blue Waterlilly is a perennial, tuberous rootstock herbaceous plant. It rises from the bottom of lakes and rivers, forming a rosette of leaves that settle on the…
Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Brassicales Family: Brassicaceae Genus: Lepidium Maca (Lepidium meyenii) is one of nature’s gifts to man, but most especially the…
Sandalwood powder has been used for a long time for skin problems. Regular use of this powder can combat bacteria causing acne, exfoliation of the skin, soothe sunburn, remove suntan,…
Nymphaea capensis (Cape blue waterlily) is a member of the water lily family Nymphaeaceae. It is an aquatic flowering plant. Scientific classification Binomial name Nymphaea capensis Nymphaea Capensis comes from…
Imagine food without any of the spices. So bland and lifeless the meals would be, with just heating up as the tool to make changes in the taste of the…