Orchid, Hybrid Dendrobium Nobile, first flowers of this year
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Ophrys Fusca, orchid native terracotta, are only visible in cold seasons, this is one of the first species that bloom in my area, is typical of the Iberian Peninsula, France, the rosette of leaves appears at the beginning of November and bloom in December - January , they are pollinated by spiders and that the dark part is very similar to the abdonen of the female spider and the aromas also give off feminine pheromones but they bloom with 1 month before the females awaken.
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Both so stunning! Love orchids
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About 2 months ago I rescued the top of a cactus. I think it is a prickly pear cactus. I know nothing of these but wanted to save the condemned plant.
First I put the tip in water. That is the part that is now all rotted out. This doesn’t work.
So, I laid it down on some soil. 
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…Btw, wellcome to my land: olives, oaks, pomegranates, kakis, nopales, yucas…
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De la Lactuca Virosa creo hay quien extrae aquí una resina que es como opio (pero mucho menos potente; aunque al contrario que el opio de amapola, es afrodisíaco y potencia la erección: los antiguos egipcios lo usaban como “la primera Viagra de la Historia”)
Beatifull Datura too…
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Do you cultivate multiple olive varieties, and what happens next after picking?
¿Cultivas variedades de aceitunas múltiples y qué sucede después de la recolección?
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Cultivo unos pocos de variedades para aceituna para comer (var Cacereña), pero la mayoría son para aceite de oliva virgen extra ( var. Picual y Cornicabra, sobretodo).
En el molino que muele las aceitunas pueden moler cada variedad por separado (cada una tiene diferentes matices: unos son afrutados, otros saben mas fuertes), o mezclarlas todas para hacer un “coupage”…
I cultivate a few varieties for olives to eat (Var. Cacereña), but most are for extra virgin olive oil (Picual and Cornicabra varieties, above all.) In the mill that mills the olives can grind each variety by separate (each one has different nuances: some are fruity, others know stronger), or mix them all to make a “coupage”, @Worcestershire_Farms …
.
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Which variety is your favorite?
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Can ya understand the link? : it describe the diferents tastes n with what kind of food is better to n to eat crude or not or each oil’s olives vars…
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Ooh, so these are the Gordal?
There’s a large Puerto Rican and Portuguese population where I grew up, so I have trouble speaking, cuz I mix the two a little bit. I can understand what people are saying though, and even more if it’s written.
Ooh, ¿entonces estos son los Gordal?
Hay una gran población puertorriqueña y portuguesa donde crecí, así que tengo problemas para hablar, porque los mezclo un poco. Sin embargo, puedo entender lo que dice la gente, y aún más si está escrito.
(Google is getting better at translations, which helps)
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Nevermid: we call these mixture Portuñol: its spokeen in the central n South frontier between Spain/Portugal, n’ in all the Brazilian áreas close to the HispánicAmerica (West n South) (Am I right, @sk1?)… But yare the first “gringo” who can speak it that I never kwnowed, je!
N btw, @Worcestershire_Farms: excuse me cos I write ya in a mixture too: the Spanglish from Gibraltar, je: I kwnona Im a disaster with the irregular verb’s times…
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Saludos @MiG!!
Es facil recolectar la resina, me ha tocado ver como lo hacen.Si te gusto la datura ya recolecte sus semillas por si te interesan algunas.
It is easy to collect the resin, I have seeing how they do it. If you liked the datura I´ve collected its seeds if you are interested in some.
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Salud, @chipote!
Viste mis (en México) Agaves/Pitas (en España) Azules o Mezcaleros, en las fotos de “La Perrera” de mi segundo mensaje? Tengo también unas buenas chumberas (Esp)/nopales(Mex) con higos chumbos (Esp)/tunas (Mex) dulcisimos…
Did you see my (in Mexico) Agaves / Pitas (in Spain) Blues or Mezcaleros, in the photos of “La Perrera” from my second message? I also have some good prickly pears (Esp) / nopales (Mex) with prickly pears (Esp) / tunas (Mex) very sweets…
Chumbera aka Nopal with its Higos chumbos aka Tunas, durin autum/winter here we picked it…:
Que Viva México, cabrones!
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Saludos @MiG!!
Ya vi todo en su perrera desde hace tiempo, estoy esperando su actualización. Hermosos sus ejemplares del nopal y el agave,debería de probar las tunas con un poco de limón,sal y chile en polvo así es como estoy acostumbrado a comerlas.
I’ve seen everything in la perrera, I’m waiting for the update. Beautiful specimens of nopal and agave, should try the tunas with a little lemon, salt and chili powder, that’s how I’m used to eating them.
Agave
My brother is groiwng some pitaya(Stenocereus queretaroensis )
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Floración del agave o pita:
Next close to Mediterránea sea:
In Monte Adentro, in the interior mounts (with pomegranates arround)(must click on first pic to see complete)
A close wiev of the pomegranates close to the agave:
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Muy bellas las plantas,pero esos paisajes simplemente son HERMOSOS
Very beautiful plants, but those landscapes are simply BEAUTIFUL
Such lush offerings all around you! B.e.a.utiful