Spotted calla lily (Zantedeschia albomaculata)

Spotted calla lily (Zantedeschia albomaculata) is a species of plant in the Araceae, annual herb, rhizomatous, always green if rainfall and temperature are sufficient, deciduous if there is a dry season, up to 100 cm tall with erect leaf and flower stalks.

Z. albomaculata has clusters of dark green leaves with white spots, broad arrow-shaped, up to 45 cm long. The leaf stalk is up to 60 cm long, cylindrical in shape with a linear depression.

Inflorescences are large and with pure white spathe, length up to 15 cm, width up to 15 cm, sheet width up to 20 cm. Spadix is up to 9 cm long, yellow and produces a faint, sweet aroma. Flowers have long stalks up to 75 cm.

This species grows on the banks of rivers or ponds and wet places, sandy or rocky areas, streams, mountain grasslands with an elevation of 20-2250 meters. Growth likes damp places and lots of water.

Kingdom: Plantae
Phylum: Tracheophyta
Subphylum: Angiospermae
Class: Liliopsida
Order: Alismatales
Family: Araceae
Subfamily: Aroideae
Tribe: Zantedeschieae
Genus: Zantedeschia
Species: Zantedeschia albomaculata
Subspecies: Zantedeschia albomaculata ssp. albomaculata, Zantedeschia albomaculata ssp. macrocarpa

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Cempaki (Termitomyces microcarpus)

Cempaki ( Termitomyces microcarpus ) is a species of fungus in the Lyophyllaceae family. It grows wild in tropical Asian forests near termite nests. It is rarely reported in urban areas. It is edible and known for its deliciousness, high nutritional value, and difficulty in cultivating. In Indonesia, it is used as an alternative food ingredient. T. microcarpus is the smallest of the Termitomyces species, umbrella-shaped, plain white, measuring 5 cm tall and 2.5 cm wide. It grows in dense clusters on surfaces and forms a mutualistic relationship, requiring the metabolic activity of termites as a substrate for growth. This species is known for its deliciousness, rich in nutrients, and has potential bioactive properties, such as helping lower cholesterol and acting as a tonic. Currently, it is difficult to cultivate on a large scale, and people rely solely on wild harvests. This mushroom is highly favored for its savory, delicious flavor and soft, chewy texture. It is often stir-fried ...

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