Cultivar Collection (page 8)

Alphonso mango with stem

Malus domestica Renette du Canada (Renette du Canada apple)

Ocimum americanum (Lime basil) leaves on a small dish

Ribes nigrum Ben Lomond (Ben Lomond blackcurrants)

Four Plums Victoria

Branch from Malus Liset (Crab apple), bearing cherry-like fruit and leaves

Six Greengages

Two Albian strawberries

Prunus persica Earliglo (Earliglo peach), five ripe peaches

Rich Lady peaches, whole and with stone exposed

Two Grasten or Gravenstein apples

Pyrus communis Beth (Beth pears), three pears

Mouneyrac pears, whole and cut in halves

Rainier cherries

Rubus fruticosus Bedford Giant (Bedford giant blackberries)

Fragaria x ananassa Elvira (Elvira strawberries)

Ocimum basilicum Anise (Liquorice basil), green leaves

Different types of apples and apple fruit buds

Four Gloster apples

Yellow beetroot Burpees Golden with some beetroot slices cut away

Prunus cerasus Morello (Morello cherry), ripe red cherries

Red Baron nectarines, half and whole

Ocimum basilicum Red Rubin (Purple basil), leaves, close-up

Two Arctic Glo nectarines

Pyrus communis Catillac (Catillac pear), two ripe pears

Crown Prince squash

Ribes nigrum Ben Sarek (Ben Sarek blackcurrants)

Snow Pearl nectarines, whole and half

Ribes uva-crispa, Gooseberries Careless

Beetroot Chioggia Pink, whole and sliced, on grass

Pyrus communis, Pear Bon Cretien, whole and half

Prosperosa Aubergine

Prunus armeniaca Hemskerk (Hemskerk apricot), ripe yellow apricots

Lycopersicon Esculentum, seven Tomatoes Shirley

Cornus Porlock (Dogwood), stem with leaves and red fruit

Seckel pear

Three Royal Blenheim apricots

White Icicle radishes, whole and cut lengthways

Whole and sliced Tomato Ferline

Cucumis melo First Break and Cucumis melo Minnesota Midget (Melons) in growing bags in a greenhouse

Cutting off stem tip from Penstemon cultivar to create a cutting, using knife, close-up

Inserting cuttings from Penstemon cultivar in pot, using a dibber, close-up

Mans hands wiring branch of Juniperus x media Blaauw (Chinese juniper), bonsai tree, close-up

Leaves from basil mint, a form of mint, close-up

Whole and sliced Tomatoes Totem

Persea americana Lula and Hass (Lula avocados, whole and half, and whole Hass avocados)

Bunch of Vitis vinifera Black Hamburgh (Black Hamburgh grapes)

Ocimum basilicum African Blue (Basil), fresh sprigs with green leaves and pink flowers

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"Cultivar: A Kaleidoscope of Nature's Beauty" Delphinium flowers sway gracefully in the summer breeze, their vibrant hues painting a picturesque scene. The Stanwick Elruge nectarine, a Prunus persica cultivar, entices with its succulent sweetness, a true delight for the taste buds. In the frosty month of January, freshly dug roots of the Javelin F1 variety parsnip emerge from Powys, Wales. Their earthy aroma and crisp texture make them perfect for hearty winter dishes. Bugleweed -Ajuga reptans Atropurpurea- spreads like an enchanting carpet with its deep purple foliage. Its delicate blooms add a touch of elegance to any garden landscape. Plate 41 showcases the intricate details of Mock Orange blossoms in all their glory. Each petal seems to whisper secrets of nature's artistry. As we turn to Plate 40, we are captivated by Peach à Bec, another captivating Prunus persica cultivar. Its velvety skin conceals juicy flesh that bursts with flavor upon each bite. Magnolia hodgsonii takes us back in time with its colored engraving from 1855. This majestic flower exudes grace and grandeur as it adorns gardens around the world. Ulisse Aldrovandi's timeless illustrations bring forth visions of bountiful harvests. Squash varieties dance across his plate published centuries ago – a testament to our enduring fascination with these versatile vegetables. Turnips too find their place on Aldrovandi's plate – humble yet essential ingredients that have nourished generations throughout history. And finally, Pineapple graces Aldrovandi's publication; this exotic fruit symbolizes hospitality and indulgence even today as it continues to tantalize our taste buds with its tropical sweetness, and are not just mere variations; they are living works of art crafted by nature's hand.