Physical characteristics of orchid florets
: An inflorescence of the pale-mauve Vanda hybrid contained approximately 30-35 florets
, whereas there were 25-30 florets
per inflorescence for the white Vanda hybrid.
Nitrogen and dry matter accumulation by kernels formed at specific florets
in spikelets of spring wheat.
Highly significant (P<0.01)were observed in sub factor, the grain and oil yield(1600.8,539 kg/ha) were obtained when the florets
remove every 3 days after initiation of flowering (b1).
Its bloom, a thick-walled, teardrop-shaped spathe surrounding a fat stub covered with florets
, can melt holes in the snow cover (SN: 8/21/99, p.
The number of viable florets
per inflorescence (NFv) was not affected or slightly increased by moderate water deficits and was appreciably reduced by severe water deficit (10 to 50%, Table 3).
Whole cut chamomile consists of mature plant tops that are mechanically harvested and produce a blend of disk florets
and also ray florets
and pieces of leaf and stem.
Take one third of the paste and rub it over the cauliflower florets
. Spread out on a roasting tray and roast for six minutes.
Add the chorizo mix and break in the cauliflower florets
Place the chicken legs, skin-side up, on top with the sweet potato chunks and cauliflower florets
. Pour over the marinade and turn the chicken legs several times to ensure that they are fully coated with the marinade.
Ingredients 450g broccoli florets
, removed from the stems, 3 eggs, 150g oat flour or other flour of choice, 50g goat's cheese, grated, 1 tbsp psyllium husks, 1/2 tsp freshly ground black pepper, salt, to taste.
CAULIFLOWER, BROWN BUTTER AND CRUMBS INGREDIENTS (Serves two as a snack) 1tbsp olive oil 1 head of cauliflower, about 550g, divided into florets
100g unsalted butter 50g stale sourdough bread Handful of finely chopped flat leaf parsley 1 red chilli, diced 1tsp ground sumac (optional) METHOD 1.
INGREDIENTS 3 to 4 garlic cloves, very thinly sliced Extra-virgin olive oil 1lb sweet or hot Italian sausage, bulk or casings removed Kosher salt and freshly ground black pepper 8oz rigatoni 1lb broccoli, stems trimmed and peeled, stems sliced crosswise into 1/4inch coins, and tops cut into florets
1/4 teaspoon dried chilli flakes 124g whipped Ricotta About 100g freshly grated Parmigiano-Reggiano 25g dried breadcrumbs (optional) METHOD 1.