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Blossoms are the blooms of stone fruit trees (genus Prunus) and other plants that have a similar look and bloom profusely for a length of time in the spring.
Orange blossoms are also referred to as such informally. Peach blooms (including nectarine) are generally pink, as are most cherry blossoms and certain almond blossoms. White blooms include plum blossoms, apple blossoms, orange blossoms, certain cherry blossoms, and the majority of almond blossoms.
Blossoms offer pollen to pollinators like bees and kick off cross-pollination, which is required for plants to reproduce by producing fruit.
Almond blossoms were employed as a tonic by the ancient Phoenicians, who mixed them with honey and urine and sprinkled them into stews and gruels to boost muscular strength. Crushed petals were also applied to skin places as a poultice and combined with banana oil to treat dry skin and sunburn.
Crab apples were used in herbal medicine to cure boils, abscesses, splinters, wounds, coughs, colds, and a variety of other maladies ranging from acne to renal problems. Many apple and apple blossom-based cuisines date back to the Middle Ages. Monks and physicians would collect the flowers in the spring and preserve them in vinegar to use as poultices for bee stings and other pest attacks.
The first orange species spread westwards via trade routes after descending from China and southeast Asia.
Peach flowers were used as a poultice for bruises, rashes, eczema, grazes, and stings in 17th century Italy.
Plum flowers were employed in ancient Greek medicine to cure bleeding gums, mouth ul
cers, and loose teeth. Plum blossoms blended with sage leaves and petals were used as a mouthwash to relieve sore throats and oral illnesses, as well as sweeten foul breath, in plum wine or plum brandy.