Piante - Tumblr Posts
Here's that higher quality picture I promised!
As mentioned in the previous post, this chart was originally constructed by a variety of international researchers and depicts the evolutionary relationships amongst Drosera.
Photo Credit goes to the Drosera phylogeny page of the International Carnivorous Plant Society website.
Do you know what I really hate? Everyone knows that carnivorous plants exist, but they only know of the ONE kind.
THERE ARE OVER 600 SPECIES OF CARNIVOROUS PLANTS. NEW ONES GET DISCOVERED ALL THE DAMN TIME.
Y'all be focusing on these guys
Who are like. The least efficient/effective hunters of the bunch!!
What about these freaky looking beauties??
Sundews are so awesome that Charles Darwin literally said that he cares more about them than he does any other species!!
You’ve also go nature’s flypaper, the butterwort:
Then you’ve got your aquatic carnivorous plants that eat tiny FISH
Like the VFT of the water, the waterwheel plant
Or the fastest moving plant in the world! The bladderwort sucks its prey in so fast you gotta slow down the footage/capture it with a high-speed camera!! It practically looks like the prey teleports into the goddamn chambers!!
And look how freaky and alien it looks from the surface!!
And then there are the pitchers!! There’s SO MANY different kinds!!
You got your gorgeous sarracenia
And then there’s the expert hunter, the Cobra lily - a species that Darwin couldn’t wrap his head around. He couldn’t understand how natural evolution could make something so “perfect”!!
And then of course you’ve got your nepenthes.
The biggest of which can eat small mammals like mice!! It’s even had RATS fall into it!! (I will note though that it prefers insects, but is just able to eat larger prey bc of its size)
I could go on (I mean didn’t even talk about HOW these plants catch their prey!) But I think you get the idea.
Carnivorous plants are cool ok. Share the spotlight a lil bit.
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🌱☘️ microgreens varieties ☘️🌱 grow & eat your mini greens
Pictured: broccoli, beet, radish, wheatgrass, alfalfa, purple basil, amaranth, sunflower
[Wikipedia] Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens are used to add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are harvested very soon after sprouting, rather than after the plant has matured to produce multiple leaves. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.[1][2] They can be used as a main vegetable as well in certain recipes for added flavor and nutrition.
Somewhere between a sprout and a baby veggie
“Microgreens are also called ‘vegetable confetti’ because they are tiny, beautiful greens characterized by a variety of colors and shapes, as well as by very different and intense, sometimes surprising, flavors,” Di Gioia says. There are hundreds of different varieties of microgreens. Pea, sunflower, broccoli, and radish microgreens are some of the most popular varieties among Matchett’s customers. Other varieties include beets, Swiss chard, cucumber, sweet pea, endive, savoy, Brussels sprouts, mustards, cauliflower, tatsoi, spinach, kohlrabi, mint, basil, sorrel, cauliflower, arugula, collard, fenugreek, carrot, mizuna, corn, turnip, chervil, celery, scallions, and komatsuna...
“Over the last few years, several studies have suggested that microgreens are nutrient-dense, being a good source of essential minerals, vitamins, and antioxidants,” Di Gioia says. While “there is a lot of variability between species and growing conditions,” as Di Gioia points out, generally speaking microgreens often have a greater concentration of these micronutrients than their full-grown counterparts, pound for pound. Many microgreens are four to six times higher in vitamins and antioxidants than the fully grown plant, according to the U.S. National Library of Medicine. (source)
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