What other names does the coral flower go by? A guide to its common aliases

Other names for the coral flower

Brazilian plume flower

Morphological characteristics of the coral flower

It is a perennial herbaceous plant. The plant height is 30 cm to 50 cm, the stem is 4-angled, the leaves are opposite, oblong-ovate, the panicle is terminal, the corolla is 2-lipped, pink, and the flowering period is from June to August.

It likes a sunny, warm and humid environment, is not cold-tolerant, and prefers humus-rich, well-drained sandy loam.

It is shade-tolerant, fears strong direct sunlight, and requires fertile, loose leaf mold; the winter temperature should not be lower than 10°C.

The application value of the coral flower

The coral flower blooms in summer and autumn, and its red inflorescences look especially soft and lovely under bright sunlight; it is a common potted ornamental flower in gardens. The coral flower has a long flowering period and is relatively shade-tolerant, so potted plants are very suitable for indoor decorative arrangement.

You can imagine that a red sofa in the room set off by red curtains has a unified color tone; placing the jade tree coral in a corner of the sofa, compared with the original white floor lamp, more easily creates a strong color contrast, and the room atmosphere becomes bright and elegant.

Coral flower with cauliflower

Ingredients: 500 g cauliflower, 75 g soaked wood ear mushrooms, 2 eggs, 75 g carrots, 50 g cilantro, 25 g dried red chilies, and appropriate amounts of lard, refined salt, starch, Sichuan pepper water, sesame oil, and monosodium glutamate.

Preparation: Wash the cauliflower, break it into small pieces, blanch briefly in boiling water, and drain. Cut the wood ear mushrooms, carrots, and dried red chilies into fine shreds; wash the cilantro and cut it into 1.5 cm long sections. Crack the eggs into a bowl and beat them evenly with chopsticks; add a little oil to the wok, heat it, pour in the egg mixture, spread it into a thin omelet, and cut into fine shreds. Add lard to the wok, heat it, add the cauliflower, refined salt, and Sichuan pepper water; stir-fry until cooked, then pour onto a plate. Add broth to the wok, add the wood ear mushrooms, carrots, chilies, etc., add a little refined salt and bring to a boil, skim off the foam, add the egg shreds, thicken with starch, add monosodium glutamate, sprinkle with cilantro sections, drizzle with lard, and pour out of the wok over the cauliflower on the plate.

Appreciation of coral flower pictures