User:Kkaaddeenn/sandbox

Use as an Antioxidant
There is evidence that V. conica may contain compounds that function as an antioxidant. While not necessarily recommended for consumption, it is possible that an extract from V. conica could be used as an antioxidant supplement. A study done on the antioxidant activity of various mushroom species indicates that this species of Verpa does particularly well in reducing power. They also do well in binding iron, which may be related to peroxidation protection.

--distinguishing from Morchella genus

--expand upon edibility

--discuss toxicity and which chemicals are involved with toxicity

A. nidus -- bird's nest fern -- discuss how amount of sunlight affects how crinkly leaves are

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Monstera deliciosa is a species of flowering plant native to tropical rainforests of southern Mexico, south to Panama. It has been introduced to many tropical areas, and has become a mildly invasive species in Hawaii, Seychelles, Ascension Island and the Society Islands. While the term is debated, it is known as a hemiepiphyte since it germinates in the soil and thereafter climbs trees via aerial roots. While the fruit is edible and very sweet, it is not typically grown simply for fruit cultivation. It is commonly maintained as a decorative houseplant.

Under "Names:"

In Mexico, M. deliciosa is known as "piñanona."

Description
This member of the arum family Araceae is an epiphyte with aerial roots, able to grow up to 20 m (66 ft) high with large, leathery, glossy, heart-shaped leaves 25–90 cm (10–35.5 in) long by 25–75 cm (10–29.5 in) broad. Young plants have leaves that are smaller and entire with no lobes or holes, but soon produce lobed and fenestrate leaves.

Wild seedlings grow towards the darkest area they can grow until they find a tree trunk, then start to grow up towards the light, creeping up the tree.

The flower of M. deliciosa is composed of a special bract called a spathe enclosing a spadix. These flowers are bisexual, meaning they contain both androecium and gynoecium. Since they contain both structures, this plant is able to self-pollinate.

Fruit
The fruit of Monstera deliciosa is up to 25 cm long and 3–4 cm diameter, looking like a green ear of maize covered with hexagonal scales. As the fruit ripens, these scales or platelets fall off of the fruit, releasing a strong and sweet scent. The smell has been compared to a combination of pineapples and bananas. The fruit is considered edible and safe for humans.

Forcing a M. deliciosa to flower outside of its typical tropical habitat proves to be difficult. Specific conditions need to be met for the plant to flower. However, in its tropical and subtropical habitat, the plant flowers easily. In these areas where it grows naturally, M. deliciosa is considered a delicacy due to its sweet and exotic flavor.

Fruits of plants of the Araceae (Arum family) often contain Raphides and Trichosclereids – needle-like structures of calcium oxalate. In M. deliciosa, unripe fruit containing these needle-like crystalline structures can cause irritation of the mouth.

The fruit first shows signs of ripening by its bottommost scales becoming yellowed. As it ripens, the starch that was stored in the green fruit is converted to sugar, giving it its sweet flavor. This mechanism is comparable to how banana fruits ripen. The strong odor the fruit produces becomes noticeable when it is half-ripe. As time passes and the fruit continues to ripen, the odor becomes stronger. After it becomes fully ripe, however, the scent deteriorates quickly. oxalic acid-

The fruit may be ripened by cutting it when the first scales begin to lift up and it begins to exude a pungent odor. It is wrapped in a paper bag and set aside until the scales begin popping off. The scales are then brushed off or fall away to reveal the edible flesh underneath. The flesh, which is similar to pineapple in texture, can be cut away from the core and eaten. It has a fruity taste similar to jackfruit and pineapple. The unripe green fruits can irritate the throat and the latex of the leaves and vines can create rashes in the skin, because both contain potassium oxalate: that is the reason why the fruits have to be consumed when the scales lift up. The black irritant fibres can be swept off with the application of a little citrus juice.

Plants grown indoors in temperate regions occasionally produce flowers and fruit.

Licorice Fern:

Description
Licorice fern does not grow its fronds from a centralized location; this is is contrast to other ferns that grow their fronds from the same spot. The name Polypodium refers to this characteristic--it means "many-footed." The fronds are once-divided and triangular in shape, with finely toothed margins and pointed leaflets. They are usually at least one foot in length, but may grow to be over two feet long. They also display parallel venation. The rhizome is creeping and the fronds appear to have random placement, originating at various points. The rhizome appears reddish-brown, and is a sweet licorice-flavored. The name glycyrrhiza refers to this flavor--glykys in Greek means sweet, with rhiza meaning root. Since it is a fern, P. glycyrrhiza reproduces by spores; the spores grow in a pattern of spots on the undersides of the leaves. These sori may be oval in immaturity. Licorice fern may grow over the ground, rocks, or as an epiphyte. The plant prefers moist environments, so it is typically found on wet ground, rocks, and logs. Occasionally it can be seen on fallen trees. It is very often associated with Acer macrophyllum. The fern is mycorrhiza l, meaning it can form root associations with the hyphae of fungi.

The sweet flavor of the rhizome was once attributed to the glycoside glycyrrhizin. However, a study has shown that the flavor may actually be due to polypodoside, which is 600 times sweeter than 6% sucrose solution.

Use
The licorice fern is sometimes valued for its licorice-flavored rhizome. Occasionally it is chewed, and it can also be brewed into a licorice-flavored tea. It may be used as a medicine for colds and respiratory conditions by indigenous peoples. It is considered an important medical plant and may have been used similar to cough drops. Since the rhizome is so sweet even in its naturally occurring state, and since the chemical is not a saccharide, it is possible that this compound could be used as a natural alternative to traditional sweeteners.

== References ==