Flower of the WeekPOSTED ON JUNE 3rd , 2013
Stephanotis
Stephanotis is a member of the milkweed family and is native to Madagascar. They are woody twining vines with dark green, waxy foliage, and, under optimal conditions, they produce fragrant white flowers. They generally need medium to high light and evenly moist potting mix to grow well and flower.Stephanotis originated in the tropics and will perform best in rooms that are 70 degrees Fahrenheit during the day and 55 to 60 degrees at night.
This dainty white flower is a perfect accent for bridal bouquets, centerpieces and flower arrangements. POSTED ON APRIL 11th , 2013
Delphinium
The Delphinium is an elegant perennial that is a standard in English cottage gardens. Did you know that hummingbirds love Delphiniums? They often bloom in early summer, and can average anywhere from 2 to 8 feet tall in height, depending on variety. Delphinium requires rich soil, thrive in regions with relatively cool and moist summers, and often struggle in hot, dry summer weather. However, some new varieties are more tolerant of heat. Flower color includes blue, red, white, and yellow; however, the rich, clear blues are especially prized by many gardeners.
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POSTED ON APRIL 1st , 2013
Etlingera Elatior
Etlingera Elatior (also known as the ginger flower) is native to parts of southeastern Asia and Australia. It is a large ornamental plant, growing up to 15 feet (4.6 m) tall, with unusual pink, red, or white flowers in spring and summer that can be as much as 4 or 5 inches (10 to 13 cm) in diameter. It thrives in humid jungle-like conditions and can also be grown quite successfully in a heated greenhouse.
Did you know that the ginger flower is edible? Just cut away the hard petals and eat the bud itself. Make sure to blend it or chop really finely as the plant is very hard, and could be uncomfortable to swallow, but it lends this beautiful high note to your spicy/sour base dishes that is unattainable from any other ingredient.
Did you know that the ginger flower is edible? Just cut away the hard petals and eat the bud itself. Make sure to blend it or chop really finely as the plant is very hard, and could be uncomfortable to swallow, but it lends this beautiful high note to your spicy/sour base dishes that is unattainable from any other ingredient.