Syringa vulgaris four-lobed apex 5–8 mm across, usually lilac to mauve, occasionally white. They are arranged in dense, terminal panicles long. The fruit is a dry, smooth, brown capsule, 1–2 cm long, splitting in two to release the two-winged seeds. "Syringa vulgaris" was first formally described by Carl Linnaeus in 1753 and the description was published in "Species Plantarum". The specific epithet ("vulgaris") is a Latin word meaning "common" or "usual". Lilacs—both "S. vulgaris" and "S." × "persica" the finer, smaller "Persian lilac", now considered a natural hybrid—were introduced into northern European gardens at the end of the 16th century, from Ottoman
The Auberge of the Flowering Hearth is also a snapshot of old-school aperitifs, such as kir, and illustrates how a modest kitchen can produce out world-class food. One of the more interesting aspects of the book is that de Groot was blind. The Auberge of the Flowering Hearth The Auberge of the Flowering Hearth is a non-fiction food book by Roy Andries De Groot Published in 1973, the book is about the time de Groot spent at an inn called L'Auberge de l'Atre Fleuri in St-Pierre-de-Chartreuse in the Savoy region of France, and about the good meals he ate there. The book addresses the logic of