Dahlia Wallpaper
Dahlia is a short-term, evergreen shrub or plantling, which is known for its large flowers and red berries. It is native to Mexico, Central America, and the Caribbean Islands, where it flourishes in dry, hot deserts and arid woodlands. A member of the Compositae group of perennial plants, its other garden friends include the daisy, sunflower, chrysanthemum, fuchsias, and iris. Some varieties of dahlia have flowers that are striped and pendulous, while others grow very tall and pendulous.
The flowers of dahlias are typically two-seeded, with tubers present at the lowermost end. Flowers appear to be blooming throughout the year, although the best times for enjoying dahlia are from early spring until late summer. The fragrance of dahlias, particularly when flowers are combined with its spicy leaves, makes it a favorite for scented floral arrangements. Some gardeners use dahlias for their cut flower beds because they produce beautiful, colorful flowers. Dahlias may be planted in any well-drained soil, and many varieties are also suited to a partial weeding.
When cultivating dahlia, care must be taken not to let young tender shoots become tangled with the tubers, as this can cause them to dry up and die. Plants should be harvested after blooming, because their sugars will rise above their necessary carbohydrates, resulting in loss of flavor. Growing and harvesting dahlias requires knowledge of both botany and phytonutrients. To make sure that the tubers are not destroyed, they are tied with a string, hung to dry in the sun, and allowed to dry in the field. Each plant produces a minimum number of stems; the longer the string, the higher the number of tubers produced.
The most common types of dahlias are: English, Italian, French, Basque, Columbian, Fustian, Italian hybrid, Sicilian, Hungarian, Old German, Sicilian, Chinese. English, Italian and French varieties have light green umbels, whereas Basque and Columbian varieties have dark green umbels. Chinese hybrid varieties have cream colored leaves, which is darker than other varieties. All these varieties, with a few additional varieties, are used for cooking, making wine, and brewing beer.
In order to determine which varieties are suitable for culinary and medicinal purposes, a three-year sampling of selected species was undertaken in Australia in 2021. The sampling included about forty varieties of dahlia with two of them being introduced to the region two years prior. The study found that these two new introductions had resulted in a ninety-eight percent overlap in herbaceous plant families. These family groups then formed two genera, namely: Flavobacterium and Alliinacea. The overlap in the families resulted in eleven new species, including seven previously unknown species.
Some of these species had variable leaf colors with some having white, gray, brown or even black flowers. Others had tuberous roots which could be fleshy, thin or long. The most common species in this genus and several other aromatic genera is the English, which has a gray to white flower laced with purple petals, which is the most common species in the Ohno-Seed group. The other main genus, Alliinacea, has black and red flowers, the latter of which is more popularly known as dahlia.
The other two members of the ohno-seed group are the two members of the Citrus family, which are the tangerine and the papaya. These two plants are related to the Asian citrus family and belong to the same genus, Citrus retusa. In addition, they share a common fruit with dahlia, the fruit cactus. Based on the data collected so far, it appears that the sweet taste of both species of the Citrus family are similar. Sweetness is not the only characteristic that the two species share though. They also have edible tuberous roots that are used to flavor a wide variety of foods.
Both the leaves and flowers of dahlia species contain lipase, a compound that helps to preserve proteins in the roots and thus make these roots more resistant to fungal decay and insect attacks. It also makes the tubers more water-resistant. Aside from the aforementioned f lticeanu, the other common tubers found in the aromatic family of herbs are: fennel, carrot, buttercups, and dandelion root.
The flowers of dahlias are typically two-seeded, with tubers present at the lowermost end. Flowers appear to be blooming throughout the year, although the best times for enjoying dahlia are from early spring until late summer. The fragrance of dahlias, particularly when flowers are combined with its spicy leaves, makes it a favorite for scented floral arrangements. Some gardeners use dahlias for their cut flower beds because they produce beautiful, colorful flowers. Dahlias may be planted in any well-drained soil, and many varieties are also suited to a partial weeding.
When cultivating dahlia, care must be taken not to let young tender shoots become tangled with the tubers, as this can cause them to dry up and die. Plants should be harvested after blooming, because their sugars will rise above their necessary carbohydrates, resulting in loss of flavor. Growing and harvesting dahlias requires knowledge of both botany and phytonutrients. To make sure that the tubers are not destroyed, they are tied with a string, hung to dry in the sun, and allowed to dry in the field. Each plant produces a minimum number of stems; the longer the string, the higher the number of tubers produced.
The most common types of dahlias are: English, Italian, French, Basque, Columbian, Fustian, Italian hybrid, Sicilian, Hungarian, Old German, Sicilian, Chinese. English, Italian and French varieties have light green umbels, whereas Basque and Columbian varieties have dark green umbels. Chinese hybrid varieties have cream colored leaves, which is darker than other varieties. All these varieties, with a few additional varieties, are used for cooking, making wine, and brewing beer.
In order to determine which varieties are suitable for culinary and medicinal purposes, a three-year sampling of selected species was undertaken in Australia in 2021. The sampling included about forty varieties of dahlia with two of them being introduced to the region two years prior. The study found that these two new introductions had resulted in a ninety-eight percent overlap in herbaceous plant families. These family groups then formed two genera, namely: Flavobacterium and Alliinacea. The overlap in the families resulted in eleven new species, including seven previously unknown species.
Some of these species had variable leaf colors with some having white, gray, brown or even black flowers. Others had tuberous roots which could be fleshy, thin or long. The most common species in this genus and several other aromatic genera is the English, which has a gray to white flower laced with purple petals, which is the most common species in the Ohno-Seed group. The other main genus, Alliinacea, has black and red flowers, the latter of which is more popularly known as dahlia.
The other two members of the ohno-seed group are the two members of the Citrus family, which are the tangerine and the papaya. These two plants are related to the Asian citrus family and belong to the same genus, Citrus retusa. In addition, they share a common fruit with dahlia, the fruit cactus. Based on the data collected so far, it appears that the sweet taste of both species of the Citrus family are similar. Sweetness is not the only characteristic that the two species share though. They also have edible tuberous roots that are used to flavor a wide variety of foods.
Both the leaves and flowers of dahlia species contain lipase, a compound that helps to preserve proteins in the roots and thus make these roots more resistant to fungal decay and insect attacks. It also makes the tubers more water-resistant. Aside from the aforementioned f lticeanu, the other common tubers found in the aromatic family of herbs are: fennel, carrot, buttercups, and dandelion root.
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