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"...csésze alakú virágai nagyon illatosak, a kopasz ágakon nyÃlnak a tél folyamán. Leveleit, gyökerét,virágait és magvait mind gyógyászati célokra használják...."
Deutsch
Das Bild wurde mit der Canon EOS 600d und einem Canon fd 50mm f/3.5 Makro Objektiv und einem 20mm Zwischenring aufgenommen.
Englisch
The image was taken with the Canon EOS 600D and a Canon fd 50mm f/3.5 macro lens and a 20mm extension ring.
Icelandic Poppies. LOVE the papery texture!
Papaver nudicaule or Iceland Poppy, with large, papery, bowl-shaped, lightly fragrant flowers supported by hairy, one foot, curved stems among feathery blue-green foliage 1-6 inches long.
They were first described by botanists in 1759.
Cultivars come in shades of yellow, red, orange, salmon, rose, pink, cream and white as well as bi-coloured varieties.
All parts of this plant are likely to be poisonous, containing (like all poppies) toxic alkaloids: ALWAYS wash you hands thoroughly after handling ANY flowers/plants!I like my garden to be a haven for bees and butterflies.
People smile when they pass... because of the colours, I mix herbs and flowers, it is semi-wild?
With love to you and thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Poppy Icelandic, stamens, pistil, pollen, white, red, portrait, bloom, flower, studio, colour, square, black-background, NikonD7000, "Magda indigo"
The risk of being away too long from Flickr is that people forget you and they don't come to visit your photo page. I have been up to my neck in accounting work and let my camera collect dust. The first photo of year 2016 shall be my fragrant orchid which reside in my kitchen window. Every morning when I wake up I feel its sweet fresh parfumed scent filling my rooms. I cannot transmit the lovely scent but I can transmit the beauty in a photograph. Enjoy! /Andrea
Photo © Dylan Hannon 2008
Rose Hills Foundation Conservatory,
Huntington Botanical Gardens,
San Marino, California
Dylan asked me to show this picture here on flickr.
Osa pulchra is the holy grail of showy tropical flowering plants and most of us have never heard of it. This spectacular member of the Rubiaceae is exceptionally rare, both in the wild and in cultivation. It is quite unusual that a flowering plant of such exuberant beauty can go virtually unknown for so long in cultivation. Its close relatives of better fame Portlandia grandiflora and Cubanola dominguensis, are familar to some horticulturists in tropical climates.
While in bloom this magnificent shrub may superficially resemble a coffee tree with white Brugmansia flowers hung from its branches, but surpasses both in elegance. The pendent trumpet-shaped fragrant white flowers are thick in texture and 22 cm in length.
I have been working with a good friend, Dylan Hannon, Curator of the Rose Hills Foundation Conservatory for Botanical Science and Tropical Collections at the Huntington Botanical Gardens (San Marino, California) for the past 2 years to help insure this species' survival ex situ within Hawai'i and in a few other suitable tropical countries.
Until 2007, this endangered species was only known from two disjunct populations in the south of Costa Rica, one on the Atlantic side and the other on the Pacific side in wet lowland rainforest. Less than 30 individuals exist between these two populations in which natural reproduction is very poor. In addition, because of the location and nature of both colonies, botanists have been hesitant to accept that these plants weren't planted by humans at some point due to their proximity to human dwellings¹. Three years ago Osa pulchra was found for the first time in Bocas del Toro, Panama. University of Panama biologists Reyes Carranza and FermÃn Hernández found this species during an environmental impact survey² . This exciting discovery may be the first record of a wild population.
Nearly all plants in cultivation outside Mesoamerica trace back to seven seedlings resulting from a pod collected in 1996 on a Missouri Botanical Garden expedition to the Osa Peninsula. About 100 F1 seedlings were raised at the Huntington and distributed to select conservatories in mainland USA in 2006¹. Notably showy specimens can currently be seen at the New York Botanical Garden, the Atlanta Botanical Garden and the Huntington.
Propagation of Osa pulchra is not for the impatient horticulturist. Growing from seed is the preferred method. Asexual propagation is possible but it exacts a sacrifice of the terminal stem. As with Portlandia, Osa have exhibited stubborn apical dominance, sometimes referred to as the 'conifer effect'. Hand pollination must be carried out between two different clones because individual flowers are infertile. Gestation will take up to 11 months, upon which seeds must be sown with haste due to their limited window of viability. They should be soaked for 12 hours prior to sowing. I have had the best success yet sowing seed in quite shallow pots upon a well-aerated and well-drained yet moisture-retentive medium. My mix is 3:1 perlite, peat. I place the flat rough brown seeds on top of moist medium with a 1-2mm covering with a thin top dressing of coarse sand to help hold down perlite which can be disruptive if too much is allowed to float. The pots are not allowed to dry completely yet at the same time are not kept continuously wet. Pots are placed on a heating mat set at around 30°C. Unlike my experience with germination patterns of Portlandia grandiflora and Cubanola domingensis, Osa pulchra emergence is staggered between 30-75 days post sowing.
In the past two years I have sown 207 seeds with a rate of 16% successful germination. Of the 200 seed that I have distributed to 8 different botanical institutions, only 20 plants have resulted (10% success). Sprouts can take up to 2 months to push themselves out to a vertical position from the medium and at least an additional month to shed their seed coats. In addition to the 16% of my successful germinations, at least 4.5% sprouts failed to develop at a sustainable pace and slowly perished, perhaps due to the depressed gene pool. I do not believe that this is due to pathogens but instead to weakness inherent in particular seeds. Even among those seedlings that survived, many needed assistance to fully emerge from the medium, despite the fact that their covering was very light and thin. These weaklings struggled to pull their seed coat tops out of the medium, leaving their dicotyledonous stems to form static green hoops above the surface. In what I affectionately term 'chopstick midwifery', I employ the tip of a chopstick to carefully move media away from these buried seed coats so that they may erect themselves unimpeded. Sometimes this proves helpful, while others stay in their hoop shape, unable to shed their seed coats soon enough and unfurl their cotyledons in order to more effectively photosynthesise and develop.
Jacob U. Knecht
¹ Hannon, DP. (2007). Osa pulchra: fragrant trumpet flowers from central america. Tropical Flowering Tree Society Quarterly, (Winter), 9-11.
² Aiello, A, Correa, M, Galdames, C, Alvarado, M, & Calderon, ML. (2007, August 31). Remarkable new plant record for panama. STRI News, Retrieved from striweb.si.edu/strinews/PDFs/August_31_2007.pdf
Applied the following in separate layers (all textures from French Kiss):
Topaz Adjust 4 HDR Sketch 48%
"Summer Garden" 69% Hard Light
French Kiss script brush
"Aspen" 64% Multiply
"Autumn Leaves" 40% Overlay
"Flower Garden" 31% Hard Light
"Ancient Urban" 100% Soft Light
The Booking Office at The Renaissance Hotel in St. Pancras is one of those places that I only realised was on my list of 'places I have to eat in, in London' once I'd actually been. I think I realised a few minutes in, staring up at its beautifully ornate high ceilings. Living inside the truly magnificent St. Pancras Renaissance Hotel (which only recently finished nothing less than a decade of renovations) the building was originally conceived by Sir George Gilbert Scott and opened as the Midland Grand in 1873. It really is palatial in both its interior and its exterior. It was originally built as a hotel for well heeled train travellers, and more than a century later, is doing pretty much the same thing. The attachment to St. Pancras Railway Station does give the place a kind of frenetic energy, and a few of the hotel rooms have amazing views over the inside of the station.
Anyhow, as you may have guessed, the Booking Office Bar (which is where we spent our ridiculous evening) is built on the site of the station's former booking office. It seems to have lost nothing of the original room's history and character - just look at it. On a foodie note, good news comes in the form of the bar/restaurant that now lives inside it - as a Marriott operation you're allowed to have some expectations when t comes to the food and these guys certainly deliver (though not, perhaps, at the level of insanity you may find at JW Steakhouse on Park Lane or Gillray's in County Hall. Food is, on the main part, rather British with a few modern European touches - think an all day menu with Fish Finger Sandwiches, Toad in the Hole, Shepardâs Pie, Black Angus Beef Burgers, etc. Keeping with the British theme, they also serve the traditional afternoon tea in the adjacent (and for some reason very fragrant) Hansom Lounge.
We were there partly for The Renaissance's 'punch ritual'. What I forgot to mention is that the other big theme here is the Victorian era (heck, they're halfway there with the decor). One way this plays out is in an array of (often gin based) punches and mixed drinks, many of which they dug up from old Victorian recipe books. Monday night's punch recipe/ritual was based on one served at the infamous Garrick club - I watched our photogenic, Italian barman pour an entire bottle of Sipsmith's London Dry into that thing. A mug (metal mug) of said punch is complimentary, but you've got to get up and try some (which apparently encourages diners to be a little more sociable, kinda the point of serving a punchâ¦like a party!). 2 bottles of wine and some punch later, we were given the goahead to explore the inside of the hotel further - check out the Grand Staircase. It is a very grand staircase. This place is worth a visit. A healthy/unhealthy dose of living history and delicious food/drink, all at the same time...
LA: Agrimonia procera
EN: Fragrant agrimony
DE: Großer Odermennig
HU: Szagos párlófű
Another species of the Agrimonia genus in Europe.
Grows much higher than the common agrimony. The flowers have a pleasant lemon like smell.
Likes ruderal areas, avoids lime.
Love this fragrant Peony. It was in the garden in my old yard and I didn’t move it when we moved. My former Nextdoor neighbor saw the new owner taking out the flower beds and she saved it and gave me pieces. It’s doing great here!!
Fragrant Pear
Compressed pear, Muscat ribbons, distilled spiced pear jus, Earl Grey ice cream, autumn olive ice, honey croquant, Earl Rrey infused oil, borage flowers, bronze fennel.
Acadia
Chicago, Illinois
(October 13, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Friday 21 February 2014: Neltner Refuge (3207 m / 10 522 ft) - Tizi n'Ouanoums (3684 m / 12087 ft) - Neltner Refuge (3207 m / 10 522 ft) - Sidi Chammharouch (2350 m / 7710 ft) - Aremd / Aroumd (1920 m / 6300 ft) - Imlil (1740 m / 5708 ft) - Marrakech (مراكش‎)
A long day, but with an extra half hour in bed before the watch/phone alarms went off. This morning's objective was Tizi n'Ouanoums (3684 m / 12087 ft) from where, the trip notes promised, we would "look down the steep southerly face to the emerald green of the Lac D'Ifni below" - hmmmmm.
The first part of our route followed in yesterday's footsteps (literally at times) half way up the Assif n'Isouhouanem n'Ouagounss before turning due east and straight up a very steep snow slope. After a few hundred metres of side steeping ascent and a welcome breather under a bare rock buttress with magical views back down into and across the valley, a short zig zag along a scree lined path brought us out at the pass (~9.25am).
We could just about distinguish the waters of the western-most tip of the lake, but the view down was outshone by those out over mountain ridges beyond and Mt Toubkal (جبل توبقال‎) to the north.
Over photos of the views, album cover poses, push ups and collected Grivel yellow crampons Jagged Edges was born - and then (~10am) it was time to head back downhill to the Neltner Refuge, encountering an Eastern European couple en route who thought they were on the Toubkal path .... uh oh.
Back at the refuge by 11am, we had an early lunch (~11.20am!), then a final sort out of daypack, kitbag and layers before setting off around 12.30pm back down the valley, feeling slightly sad. Crampons on, crampons off, crampons on, crampons off.
Back at the shrine at Sidi Chammharouch (~2.50pm) as we enjoyed another glass of mint tea at the cafe Chammharouch (and used their loo to de-layer discretely) our kit was transferred from porters to donkeys which then ferried our bags plus crampons and ice axes back to Aremd. We continued our descent in the sunshine - a striking difference to the weather during our outbound walk in only a few days previously.
Having said farewell to Hussein-the-cook at Aremd (~4.20pm) we said a fond farewell to Hussein-the-guide at the top end of Imlil, rendezvousing with our minibus at the other side of town around 5pm.
A beautiful sunset over the High Atlas mountains, a stork, a flock of egrets, a Tachograph traffic fine and a count down to hot showers marked our journey back to Marrakech (مراكش‎), and we drew up outside the Hotel Les Trois Palmiers a little after 7pm.
Rendezvousing clean, fresh and fragrant an hour later we walked a few doors down Rue Loubane to Chez Joel at the Hotel Le Caspien where I feasted on pizza, frites and other non-Moroccan fayre washed down with beer (1 bottle of Casablanca, 1 large draught mug of Flag), serenaded by a Mark Knopfler sound-a-like.
Read more on sparklytrainers.com ....
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