The volume on oilseed crops is developed as a part of a series on “Handbook of Agrobiodiversity: Conservation and Use of Plant Genetic Resources”. The handbook would function as a ready reference book for availability of PGR globally, along with specific source, wherefrom they can be procured, and used breeding programs, particularly to overcome various crop production constraints and to improve productivity and quality. The volume on floriculture and ornamental plants will be the source of basic information on origin and evolution and global dispersal of cultivated species of ornamentals. Presently, floriculture has established its credibility in improving income through increased productivity, generating employment and in enhancing exports. All research and developmental activities on ornamental crops are essentially multi-disciplinary in nature recognizing local issues as well as country issue. Floriculture is developing as an area of high technology based frontier interdisciplinary area on scientific excellence. Floriculture has progressed both scientifically and commercially due to concentrated efforts made on multidisciplinary research. It is developing as an area of high technology based frontier interdisciplinary area on scientific excellence. The volume will contain all information about different ornamentals. This shall be put together to develop a complete documentation of the results of the research and demonstrations conducted by different scientists. The volume will provide an illustrated horto-taxonomical account of important ornamental species and cultivars, germplasm status and their usages, propagation, nursery management, techno-economics, conventional breeding, induced mutagenesis, new varieties, cytogenetics, tissue culture, characterization of varieties, dehydration of flowers etc. This volume will give a coherent and concise account on recent developments. It will deal with all the important and relevant aspects of floriculture. The publication of this volume is planned to reveal multifarious activities done on different aspects of floriculture so that innovations made so far can be used judiciously for this sector. This book shall provide authoritative review account of many aspects of current interest and progress in the field of floriculture. The topics included in the book are interdisciplinary and cater not only classical floriculture but also relevant modern aspects. The book will provide valuable data on different aspects and will be widely accepted by by professional scientists, researchers, teachers, students, floriculturists, technocrats and planners. The volume will be an invaluable asset to floriculture scientists.

Learn the Art of Gouache with Easy-to-Paint, Stunning Floral Designs Let your creativity bloom with this inspiring step-by-step guide to painting lush roses, delicate daisies, blossoming cacti and more. Gouache makes it easy to create rich, bright colors for an impressive impact in just a few strokes. This forgiving medium is great for beginners, as well as watercolor artists looking for a bold, new way to create stunning artwork that pops. Vidhi Khandelwal, founder of The Ink Bucket art and stationery brand, guides you each step of the way through simple techniques to recreate her signature florals. Use your new skills to begin a daily art habit, create stunning compositions to brighten up your home and add a personal touch to homemade cards and gifts. With a trove of traceable flower sketches right in the book, you can focus on your painting journey without worrying about how to draw every line. Along with the essential strokes, you’ll learn simple shading methods for realistic petals, and lovely layering techniques to add fullness and texture in each blossom. Bring your project to life with fun details like veined leaves and colorful backgrounds, and even venture into floral hand lettering. Whether you’re looking to boost your painting skills or enjoy a relaxing new hobby, this book provides a refreshing creative escape.

“One of the most vital and original novelists of her generation.” —Larissa MacFarquhar, The New Yorker From the bestselling author of Americanah and We Should All Be Feminists Fifteen-year-old Kambili and her older brother Jaja lead a privileged life in Enugu, Nigeria. They live in a beautiful house, with a caring family, and attend an exclusive missionary school. They're completely shielded from the troubles of the world. Yet, as Kambili reveals in her tender-voiced account, things are less perfect than they appear. Although her Papa is generous and well respected, he is fanatically religious and tyrannical at home—a home that is silent and suffocating. As the country begins to fall apart under a military coup, Kambili and Jaja are sent to their aunt, a university professor outside the city, where they discover a life beyond the confines of their father’s authority. Books cram the shelves, curry and nutmeg permeate the air, and their cousins’ laughter rings throughout the house. When they return home, tensions within the family escalate, and Kambili must find the strength to keep her loved ones together. Purple Hibiscus is an exquisite novel about the emotional turmoil of adolescence, the powerful bonds of family, and the bright promise of freedom.

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.