Aloe

Aloe [media id=12 width=500 height=400] Aloe (scientific name: Aloe) commonly known as Aloe, native to the Mediterranean, Africa, for the Asphodelaceae perennial herbs, According to research, more than 300 kinds of wild aloe species, mainly in Africa and other places. The plant popular popular favorite, mainly because of its ease of cultivation, both for the mosaic of ornamental plants. Only…

Continue Reading

Areca Seed – Areca Catechu

Areca Seed – Areca Catechu Areca catechu is the areca palm or areca nut palm, (Malay: Pinang), a species of palm which grows in much of the tropical Pacific, Asia, and parts of east Africa. The palm is believed to have originated in either Malaysia or the Philippines. Areca is derived from a local name from the Malabar coast of…

Continue Reading

Agrimoni – Agrimonia Pilos Ledeb

Agrimoni – Agrimonia Pilos Ledeb Agrimony (Agrimonia) is a genus of 12-15 species of perennial herbaceous flowering plants in the family Rosaceae, native to the temperate regions of the Northern Hemisphere, with one species also in Africa. The species grow to between 0.5-2 m tall, with interrupted pinnate leaves, and tiny yellow flowers borne on a single (usually unbranched) spike….

Continue Reading

Proteas

Proteas Protea (pronounced /ˈproʊtiːə/) is both the botanical name and the English common name of a genus of flowering plants, sometimes also called sugarbushes. The genus Protea was named in 1735 by Carolus Linnaeus after the Greek god Proteus who could change his form at will, because proteas have such different forms. Linneaus’s genus was formed by merging a number…

Continue Reading

Watermelon

Watermelon [media id=15 width=500 height=400] Scientific Name: Citrullus Vulgaris Biological Background: The fruit of an annual vine belonging to the squash and melon family. Watermelon originated in Africa and has been cultivated since ancient times in the Mediterranean region, Egypt and India. Nutritional Information: One slice of watermelon (480 g) contains 152 calories, 3 g protein, 34.6 g carbohydrates, 2.4…

Continue Reading