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ritau
2020年05月21日
ritau
A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae, or the flower it bears. There are over three hundred species and thousands of cultivars. They form a group of plants that can be erect shrubs, climbing, or trailing, with stems that are often armed with sharp prickles. Flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, and northwestern Africa. Species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies. Rose plants range in size from compact, miniature roses, to climbers that can reach seven meters in height. Different species hybridize easily, and this has been used in the development of the wide range of garden roses. [图片]The long cultural history of the rose has led to it being used often as a symbol. In ancient Greece, the rose was closely associated with the goddess Aphrodite. In the Iliad, Aphrodite protects the body of Hector using the "immortal oil of the rose" and the archaic Greek lyric poet Ibycus praises a beautiful youth saying that Aphrodite nursed him "among rose blossoms". The second-century AD Greek travel writer Pausanias associates the rose with the story of Adonis and states that the rose is red because Aphrodite wounded herself on one of its thorns and stained the flower red with her blood. Book Eleven of the ancient Roman novel The Golden Ass by Apuleius contains a scene in which the goddess Isis, who is identified with Venus, instructs the main character, Lucius, who has been transformed into a donkey, to eat rose petals from a crown of roses worn by a priest as part of a religious procession in order to regain his humanity. Following the Christianization of the Roman Empire, the rose became identified with the Virgin Mary. The color of the rose and the number of roses received has symbolic representation. The rose symbol eventually led to the creation of the rosary and other devotional prayers in Christianity. Ever since the 1400s, the Franciscans have had a Crown Rosary of the Seven Joys of the Blessed Virgin Mary. In the 1400s and 1500s, the Carthusians promoted the idea of sacred mysteries associated with the rose symbol and rose gardens. Albrecht Dürer's painting The Feast of the Rosary (1506) depicts the Virgin Mary distributing garlands of roses to her worshippers. [图片]Roses symbolised the Houses of York and Lancaster in a conflict known as the Wars of the Roses. Roses are a favored subject in art and appear in portraits, illustrations, on stamps, as ornaments or as architectural elements. The Luxembourg-born Belgian artist and botanist Pierre-Joseph Redouté is known for his detailed watercolours of flowers, particularly roses. Henri Fantin-Latour was also a prolific painter of still life, particularly flowers including roses. The rose 'Fantin-Latour' was named after the artist. Other impressionists including Claude Monet, Paul Cézanne and Pierre-Auguste Renoir have paintings of roses among their works. In 1986 President Ronald Reagan signed legislation to make the rose the floral emblem of the United States.
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Miss Chen
2020年05月21日
Miss Chen
春季是给多肉换盆的好季节,有些肉友给多肉换完盆之后,选择在室外服盆,但是春季的雨水又比较多,那么刚上盆的多肉能淋雨吗?下面我们就来了解一下。 [图片]1刚上盆的多肉可不可以淋雨 刚上盆的多肉不能淋雨,因为多肉刚上盆之后需要经历一个服盆期,在这期间多肉的根部是不会吸收水分的,如果我们在这时候让多肉淋雨,那么水分就会在土壤中留存,这样会导致积水的情况出现,而多肉的根部无法正常呼吸就会导致腐烂的情况出现,这样不利于多肉服盆和生长。 [图片]2多肉刚上盆要怎么养 避免暴晒 多肉在刚上盆的时候非常的脆弱,这时候我们千万不能将多肉放在阳光下暴晒,因为多肉的根部在服盆之前都不会吸收水分,如果将刚刚上盆的多肉放在阳光下,那么多肉很容易因为脱水而死亡,我们要将多肉放在阴凉的环境中养护。 不要修剪叶片 在多肉刚上盆之后,有些叶片会出现发软、干瘪的情况,这时候我们千万不要将这样的叶片剪掉,因为多肉在服盆期间不能吸收养分,只能消耗叶片内储存的养分和水分,这样就会导致叶片出现干瘪的情况,所以我们不要随意的修剪叶片,这样会导致多肉失去养分的来源。 不要频繁浇水 多肉在上盆之后,如果是使用干盆,那么我们只需要交一次定根水就可以了,如果是使用的湿土上盆,那么连定根水都不需要浇,等待多肉服盆就可以了,这时候如果给多肉频繁的浇水,很容易导致多肉出现烂根的情况,不利于多肉服盆和生长。
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ritau
2020年05月19日
ritau
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name there. Forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. Brussels sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 cm (24 to 47 in) in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 1.1 to 1.4 kg (2.4 to 3.1 lb), although the commercial yield is about 900 g (2 lb) per stalk. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable. In the home garden, harvest can be delayed as quality does not suffer from freezing. Sprouts are considered to be sweetest after a frost. [图片]Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae). Many cultivars are available; some are purple in color, such as 'Ruby Crunch' or 'Red Bull'. The purple varieties are hybrids between purple cabbage and regular green Brussels sprouts developed by a Dutch botanist in the 1940s, yielding a variety with some of the red cabbage's purple colors and greater sweetness. In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter. This enabled Dutch seed companies to cross-breed archived low-bitterness varieties with modern high-yield varieties, over time producing a significant increase in the popularity of the vegetable. Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and contain negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fiber exist in moderate to low amounts. Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties. Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss. [图片]Consuming Brussels sprouts in excess may not be suitable for people taking anticoagulants, such as warfarin, since they contain vitamin K, a blood-clotting factor. In one incident, eating too many Brussels sprouts led to hospitalization for an individual on blood-thinning therapy.
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