What other names does the coral flower have? A guide to its common names

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 sunny, warm and humid environments, is not cold-tolerant, and is suitable for sandy loam rich in humus with good drainage.

It is shade-tolerant and afraid of strong sunlight exposure; it requires fertile, loose leaf mold, and 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 are especially soft and graceful under bright sunlight, making it a common potted ornamental flower in gardens. The coral flower has a long flowering period and is relatively shade-tolerant, so as a potted plant it is very suitable for indoor decorative arrangements.

You can imagine that a red sofa in a 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 dish

Ingredients: 500 grams cauliflower, 75 grams soaked wood ear fungus, 2 eggs, 75 grams carrot, 50 grams cilantro, 25 grams dried red chili, 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 it in boiling water, and drain. Cut the wood ear fungus, carrot, and dried red chili 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 an egg sheet, and cut it 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 into a plate. Add broth to the wok, add the wood ear fungus, carrot, chili, 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 onto the cauliflower in the plate.

Coral flower picture appreciation