### plant part:

Blossom
* Many blossoms add color, and provide nectar for butterflies and other insects.
* Most blossoms appear on peanut plants
  - pepper plants
* Most blossoms bear cucumber fruit
* Most blossoms consist of petal petals
  - contain compounds
  - go over quickly when temperatures soar
  - have aroma
* Most blossoms have bright petals
  - yellow petals
  - grape aroma
  - intense aroma
  - yellowish petals
  - remain on plants
* Most blossoms resemble flowers
  - magnolia flowers
* Some blossoms are part of anemones
  - angiosperms
  - bluebottles
  - carnation
  - daisies
  - dicotyledons
  - helianthuses
  - marigolds
  - monocots
  - orchids
  - poppies
  - snapdragons
  - snowdrops
  - sunflowers
  - vanillas
  - wildflowers
  - develop into fruit
  - drop without setting fruit
* Some blossoms have female organs
  - flavor
  - spots
  - precede leaves
  - produce honey
  - turn into seeds
* Stimulates the production of new skin cells.
* also close at night.
* appear during the summer months and turn into glossy, black, inedible berries
  - in shades of pink, salmon, white, burgundy or orange
* are a wondrous combination of apricot, salmon, and orange
  - abundant over a long season and slightly fragrant
  - also deformed
* are deep blue that stand stately several inches above the water's surface
  - rose to violet or sometimes white in color
* are edible and good for tea
  - taste similar to a radish
  - excellent sources of nectar from which bees make honey
  - frost hardy
  - fully double and globular in form
  - good in salads or use the syrup for an exotic flavored lemonade
  - often the best part of the plant, containing most of the essential oils
  - ruffled, foliage is glossy and disease resistant, and bushes are extremely hardy
  - used as a yellow dye for fabric and food in China and Japan
  - very fragrant and flowers come in a wide range of colors
  - white or pink and shaped like a funnel
* attract bees and other stinging insects.
* bloom in late springs
* burst into color.
* can be pure white to ivory, gold, orange, to yellow and peach.
* come about because of a series of conditions that lead up to their blooming
  - out in spring at the same time that the leaves begin to bud
* dry easily for winter bouquets.
* first become water-soaked, then wilt, and finally turn brown.
* get brighter as the season comes in.
* have a citrus taste and can be used to perk up vegetables, pasta, and salads
  - semi-double form and are produced in clusters
  - sweet, spicy flavor similar to watercress
  - appearances
* includes anthers
  - carpels
  - leaf shapes
  - ovaries
  - perianths
  - placentas
* normally float on the water surface.
* occur in early summer and occasionally continue until fall.
* open gradually as the inflorescence expands, offering many weeks of bloom.
* protrude like miniature sunflowers.
* repeat throughout the summer until frost.
* specializes in flowers and flower arrangements for all occasions.
* strain forward from the earth in the colors of life.
* taste like watercress with a slightly sweet flavor.
* turn brown and die back along their stem.
+ Apple, Botanical information: Rosaceae
  * The leaves are alternately arranged simple ovals. It has a sharp top with a soft underside. Blossoms come out in spring at the same time that the leaves begin to bud. The flowers are white. They also have a slightly pink color. The fruit matures in autumn. There are five carpels arranged in a star in the middle of the fruit. Every carpel has one to three seeds.

### plant part | blossom:

Apple blossom
* Most apple blossoms are pink when they open but gradually fade to white.
* Some apple blossoms are white, but the majority of apple blossoms have stripes or tints of rose.
* have pink and white petals and green leaves
* is aligned to the heart chakra
  - the state flower of Michigan