Painted Lady
ActiveIris L. · Iris
W. van Lierop & Zonen B.V.
NL
1 record
Variety traits
Iris Taste and Aroma
Iris L.
Agronomic characteristics of iris taste and aroma are non-existent, as the crop is cultivated for ornamental purposes, and the specific properties of the root manifest only after prolonged technical processing.
In the reference 6 varieties crop Iris, where this is mentioned in the description.
There are no standardized methods for evaluating the taste and aroma of iris, as these traits are not targeted in plant breeding. In the industrial production of perfumery raw materials, only Iris pallida and Iris florentina are of value, and the specific aroma of the rhizome is not an innate property but is formed during the three-year fermentation of cleaned rhizomes.
In an agronomic sense, the fresh rhizomes of all iris species are characterized as starchy and bitter, making them unsuitable for consumption without special processing. The aroma of the flowers themselves in ornamental varieties is highly subjective, variable, and is not regulated by varietal quality assessment scales.
General information about the subject — on the page Taste and aroma.
Varieties of Iris mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.