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Asarum europaeum, asarabacca, European wild ginger, hazelwort, wild spikenard, flowering plant, birthwort, family Aristolochiaceae, Europe, cultivated, gardens, creeping, evergreen, perennial, kidney shaped leaves, dull purple, flowers, hidden, leaves, medicinally, emetic, cathartic, prostrate stems, reniform, leaves, long petioles, pepper-like, taste, smell, fused tepals, botany, flora, herbal

Closeup flowering beautiful NSW Christmas Bush, background with copy space, full frame horizontal composition

São Paulo, São Paulo, Brazil - September 30, 2022

The beautiful white spring blossom flowers of the Pear tree

Beautiful plant with bunch of flower buds in evening light.

Feijoa Blossom (Acca sellowiana) stock photo

Blurred space with pink flowers at corner

Macro Photography of Stamen with Yellow Pollen of Pink Flower

Closeup Bottle brush new leaves in springtime, background with copy space, full frame horizontal composition

Red Fountain (Cordyline banksii) flower close-up

flowers captured in Bohinj valley Slovenia

Macro photo of a bermuda buttercup (Oxalis pes-caprae) flower.

Close-up of a delicate white flower, revealing intricate details of its pistils and stamens.

Cherry blossom extreme close-up with beautiful bokeh on a maroon background. Space for copy.

Beautiful pink flowers of ledebouria socialis , bulbous perennial plant

Closeup small white and pink flowers against green background

$Quince flower blooming in a photo against blue background. Growing flower of Cydonia oblonga. \nThe quince is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossoms and other ornamental qualities.\nQuince is the only member of the genus Cydonia and is native to Iran, Turkey, and possibly Greece and the Crimean Peninsula. The fruit has a strong aroma and is astringent in the raw state but makes an excellent preserve and is often used to give flavour and sharpness to stewed or baked apples. The flesh takes on a pink colour when cooked, giving an attractive colour to jellies and conserves.$

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