Statistical analysis: Measurements of color changes, anthocyanin and chlorophyll a contents of the orchid florets
were managed in a completely randomized design (CRD).
Add mushrooms and cauliflower (florets
and rings) to separate pans.
The unique revelations that each floret
in a spikelet had an assigned quota of its supply of vascular bundles, which somehow, happened to be disproportionate in quantity and quality for each spikelet e.g., the supply of vascular system to florets
one and two was preferentially better while the same got truncated to floret
three or even still worse to floret
number four, wherever they were present.
with olive oil, olives, and halved shallots.
The objective of the present study was to assess the effects of florets
removal on grain and oil yield and other relationships in spring safflower.
During the first day that a dead-horse arum blooms, female florets
have matured enough to receive pollen, but male florets
aren't releasing it.
The number of viable florets
per inflorescence (NFv) was determined from a sample of 10 (Exp.
Each composite "flower" is actually an inflorescence or "flower head" consisting of many small whole flowers or florets
. Each floret
has all the parts of a full-sized flower; petals, stamens, the male organ, and/or pistil, the female portion which, when fertilized produces a seed.
INGREDIENTS SERVES 6 1tbsp ground turmeric 1 head of cauliflower, cut/broken into large florets
40ml white wine vinegar 75ml extra virgin olive oil For the paste: 1 onion, roughly chopped; 5cmpiece of fresh ginger, roughly chopped; 3 garlic cloves, roughly chopped; 1tbsp curry powder; 2tsp ground cumin; 50ml vegetable oil; 2 red chillies, chopped For the quinoa salad: 400g cooked quinoa (from a packet, or 200g uncooked); 100g frozen peas, defrosted; 100g fine green beans (kept raw), halved; 50g cashews, toasted; handful of chopped coriander For the carrot garnish: 4 carrots, cut into fine s 1tsp granulated sugar; grated zest and juice of 1 lemon; 3cm-piece of fresh ginger, grated; 5g cumin seeds, toasted DIRECTIONS Preheat the oven to 180C fan/200C/gas 6.
Fill a saucepan with water and add the cauliflower florets
. Bring to the boil and cook for 5-6 minutes, until the cauliflower is semi-soft.
INGREDIENTS: (Serves 4) 2 onions, sliced 8 garlic cloves, peeled but left whole 4 large chicken legs 1 large sweet potato, cut into large chunks 300g cauliflower florets
2 lemons, sliced For the marinade: 200ml vegetable stock Finely grated zest of 3 lemons 3tbsp lemon juice 3 garlic cloves, peeled and crushed 3tbsp harissa, plus extra to serve 2tbsp olive oil 2tbsp finely chopped fresh coriander 1/4tsp salt, or more to taste METHOD: 1.
Cut cauliflower into florets
and mix with oil and the rest of the curry powder and season.