Stephanandra | Tree Leaf Flowers

Known for being deer-resistant, Stephanandra incisa yields showy white flowers, which bloom on coral stems among maple-like leaves on arching branches. In fall, leaves turn yellow and orange. It's a great choice in a rocky boulder area and it'll really hold a hillside for you, says Tegland.

Red Lotus Tree and Flowers

Red lotus tree (Magnolia insignia) is an ideal plant to add as a centerpiece or focal point behind a mass of perennials. "In early summer, white, balloon-shaped buds will gradually open with reddish tones," says Roethling. "It’s a magnolia, therefore expect that soft perfume scent to permeate the afternoon air."

Yoshino Cherry Tree (Prunus x Yedoensis)

You can enjoy gorgeous cherry blossoms in your own yard—no spring trip necessary. A seasonal stunner, the Yoshino cherry tree produces a profusion of white-pink blossoms on bare branches and has a faint almond fragrance.  "This tree, also known as the Japanese flowering cherry, is the main event at many cherry blossom festivals around the world," says Nicole Shah, a gardener and co-founder of Garden Girls. "In summer, you will enjoy the tree's vase-shaped canopy and glossy green leaves."

Tree Check App

Check up on trees, look after them and create your own tree collection. Using the Tree Check smart application, you can help to cool down our cities. At the same time, you can learn something and have fun whilst you’re at it.

https://play.google.com/store/apps/details?id=cz.nadacepartnerstvi.treecheck

Creative Farmer Best Long Tree Seeds Polyalthia Longifolia

Creative Farmer Best Long Tree Seeds Polyalthia Longifolia - Piller Tree Seeds For All Season Seeds Kitchen Garden Seeds Pack

Tulip Tree Best Picture

One of the largest trees native to North America, the tulip tree is named for its cup-shaped orange, yellow, and green flowers that appear in late spring. The flowers are followed by dry, cone-shaped brown fruits. Its bright green leaves turn golden yellow in fall. For a smaller cultivar, look for 'Little Volunteer', which grows up to 35 feet tall.

Tree and Coconut 🥥

This article is about the plant. For other uses, see Coconut (disambiguation).
"Coconut tree" redirects here. For other uses, see Coconut Tree (disambiguation).
"Grated coconut" redirects here. For the Pro-Rodeo Hall of Fame bucking horse, see Grated Coconut (horse).
The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos.[1] The term "coconut" (or the archaic "cocoanut")[2] can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics.
Coconut
Temporal range: 55–0 Ma 
PreꞒꞒOSDCPTJKPgN
Early Eocene – Recent


Scientific classification
Kingdom:
Plantae
Clade:
Tracheophytes
Clade:
Angiosperms
Clade:
Monocots
Clade:
Commelinids
Order:
Arecales
Family:
Arecaceae
Subfamily:
Arecoideae
Tribe:
Cocoseae
Genus:
Cocos
L.
Species:
C. nucifera
Binomial name
Cocos nucifera
L.

Possible native range prior to domestication
Synonyms[1]
Coccus Mill.
Calappa Steck
Coccos Gaertn.
The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, forms a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm  contains a large quantity of an almost clear liquid, called "coconut water" or "coconut juice". Mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. Dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking – frying in particular – as well as in soaps and cosmetics. Sweet coconut sap can be made into drinks or fermented into palm wine or coconut vinegar. The hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decoration.
The coconut has cultural and religious significance in certain societies, particularly in the Austronesian cultures of the Western Pacific where it is featured in their mythologies, songs, and oral traditions. The fall of its mature fruit has led to a preoccupation with death by coconut.[3][4] It also had ceremonial importance in pre-colonial animistic religions.[3][5] It has also acquired religious significance in South Asian  cultures, where it is used in rituals of Hinduism. It forms the basis of wedding and worship rituals in Hinduism. It also plays a central role in the Coconut Religion founded in 1963 in Vietnam.
Coconuts were first domesticated by the Austronesian peoples in Island Southeast Asia and were spread during the Neolithic via their seaborne migrations as far east as the Pacific Islands, and as far west as Madagascar and the Comoros. They played a critical role in the long sea voyages of Austronesians by providing a portable source of food and water, as well as providing building materials for Austronesian outrigger boats. Coconuts were also later spread in historic times along the coasts of the Indian  and Atlantic Oceans by South Asian, Arab, and European sailors. Based on these separate introductions, coconut populations can still be divided into Pacific coconuts and Indo-Atlantic coconuts, respectively. Coconuts were introduced by Europeans to the Americas during the colonial era in the Columbian exchange, but there is evidence of a possible pre-Columbian introduction of Pacific coconuts to Panama by Austronesian sailors. The evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in Asia, South America, or Pacific islands.
Trees can grow up to 30 metres (100 feet) tall and can yield up to 75 fruits per year, though fewer than 30 is more typical. Plants are intolerant to cold and prefer copious precipitation and full sunlight. Many insec

Tamarind Tree (tamarindus indica)

Delicious tamarind is a slow-growing, long-lived, tropical tree reaching, under favorable conditions, a height of 40 or even 70 feet with a spread of 30 feet and a trunk that can reach a circumference of 15 feet. Highly wind resistant, the strong supple branches droop gracefully at the ends are blanketed in a mass of bright green fine, feathery foliage composed of narrow 3 to 6 inch long leaves. Inconspicuous flowers are 1 inch wide with yellow petals that may have orange or red streaks. The fruit is a beanlike bulging cinnamon brown colored pod that holds within a tart sticky paste like pulp around the seed. When ripe the outer pod skin becomes brittle and easy to crack making extraction of the dried pulp much easier.

Sweet Tamarind Tree (tamarindus_indica)

Delicious tamarind is a slow-growing, long-lived, tropical tree reaching, under favorable conditions, a height of 40 or even 70 feet with a spread of 30 feet and a trunk that can reach a circumference of 15 feet. Highly wind resistant, the strong supple branches droop gracefully at the ends are blanketed in a mass of bright green fine, feathery foliage composed of narrow 3 to 6 inch long leaves. Inconspicuous flowers are 1 inch wide with yellow petals that may have orange or red streaks. The fruit is a beanlike bulging cinnamon brown colored pod that holds within a tart sticky paste like pulp around the seed. When ripe the outer pod skin becomes brittle and easy to crack making extraction of the dried pulp much easier.

Sweet Tamarind Tree (tamarindus indica)

Delicious tamarind is a slow-growing, long-lived, tropical tree reaching, under favorable conditions, a height of 40 or even 70 feet with a spread of 30 feet and a trunk that can reach a circumference of 15 feet. Highly wind resistant, the strong supple branches droop gracefully at the ends are blanketed in a mass of bright green fine, feathery foliage composed of narrow 3 to 6 inch long leaves. Inconspicuous flowers are 1 inch wide with yellow petals that may have orange or red streaks. The fruit is a beanlike bulging cinnamon brown colored pod that holds within a tart sticky paste like pulp around the seed. When ripe the outer pod skin becomes brittle and easy to crack making extraction of the dried pulp much easier.