Know all about Capuccina flowers
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Today is #orangeflowersday #tammywhite.
This is a Capuccina orange flower from Cíes Islands, Vigo.
Today you can know all important from this flowers.
Nasturtiums are loved for their rich, saturated – toned colors such as pale yellow, to vibrant oranges and reds. They’re one of the tastiest and easiest to grow. Hummingbirds like the bright flowers, but alas so also do black aphids. There is a belief that to grow nasturtiums outside the garden attracts all the aphids away from the main flowers.
Tropaeolum majus (Garden Nasturtium, Indian Cress or Monks Cress) is a flowering plant in the family Tropaeolaceae, originating in South America in the Andes from Bolivia north to Colombia. It was brought by Spanish conquistadors to Spain early in the sixteenth century and then to Paris where they became very popular. The English soon discovered nasturtiums, calling the plants “Indian cress” for the hot-flavored leaves. By the 17th Century the nasturtium had become so popular as a garden and cut flower and as a food plant that few European gardens were without it.
This plant should not be confused with the Watercresses of the genus Nasturtium, of the Mustard family. The flower gets its name from the Latin nasusm (nose) and tortus (twisted) because their smell makes the nose wrinkle or twist. The botanical name Tropaelum is from the Green tropiaon (a trophy). In ancient Greece, shields and helmets of defeated enemy were fixed onto tree trunks. It was thought that the nasturtium leaves resembled shields, with the flowers resembling helmets.
Nasturtiums have rounded shaped leaves with wavy-margins. The leaves are pale green, about 2-5 in (5.1-12.7 cm) across, and are borne on long petioles like an umbrella. The flowers typically have five petals, although there are double and semi-double varieties. The flowers are about 1-2 in (2.5-5.1 cm) in diameter and come in a kaleidoscope of colors including russet, pink, yellow, orange, scarlet and crimson. A white flowered cultivar was bred in the 19th century but apparently has been lost.
The most common use of the nasturtium plant in cultivation is as an ornamental flower. It grows easily and prolifically, and is a self-seeding annual. All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress, and is also used in stir fry. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery. Use the blossoms either whole or chopped to decorate creamy soups, salads, butters, cakes and platters. The chopped leaves also have vitamin C and make a zesty addition to mayonnaise or vinaigrettes. As the summer sun gets hotter, so does the “pepper” in the nasturtiums.
This is a Capuccina orange flower from Cíes Islands, Vigo.
Today you can know all important from this flowers.
Nasturtiums are loved for their rich, saturated – toned colors such as pale yellow, to vibrant oranges and reds. They’re one of the tastiest and easiest to grow. Hummingbirds like the bright flowers, but alas so also do black aphids. There is a belief that to grow nasturtiums outside the garden attracts all the aphids away from the main flowers.
Tropaeolum majus (Garden Nasturtium, Indian Cress or Monks Cress) is a flowering plant in the family Tropaeolaceae, originating in South America in the Andes from Bolivia north to Colombia. It was brought by Spanish conquistadors to Spain early in the sixteenth century and then to Paris where they became very popular. The English soon discovered nasturtiums, calling the plants “Indian cress” for the hot-flavored leaves. By the 17th Century the nasturtium had become so popular as a garden and cut flower and as a food plant that few European gardens were without it.
This plant should not be confused with the Watercresses of the genus Nasturtium, of the Mustard family. The flower gets its name from the Latin nasusm (nose) and tortus (twisted) because their smell makes the nose wrinkle or twist. The botanical name Tropaelum is from the Green tropiaon (a trophy). In ancient Greece, shields and helmets of defeated enemy were fixed onto tree trunks. It was thought that the nasturtium leaves resembled shields, with the flowers resembling helmets.
Nasturtiums have rounded shaped leaves with wavy-margins. The leaves are pale green, about 2-5 in (5.1-12.7 cm) across, and are borne on long petioles like an umbrella. The flowers typically have five petals, although there are double and semi-double varieties. The flowers are about 1-2 in (2.5-5.1 cm) in diameter and come in a kaleidoscope of colors including russet, pink, yellow, orange, scarlet and crimson. A white flowered cultivar was bred in the 19th century but apparently has been lost.
The most common use of the nasturtium plant in cultivation is as an ornamental flower. It grows easily and prolifically, and is a self-seeding annual. All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress, and is also used in stir fry. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery. Use the blossoms either whole or chopped to decorate creamy soups, salads, butters, cakes and platters. The chopped leaves also have vitamin C and make a zesty addition to mayonnaise or vinaigrettes. As the summer sun gets hotter, so does the “pepper” in the nasturtiums.
