1. White grass. It is a perennial foliage plant, very similar to Chlorophytum fringe, but does not have loose stems; it is slightly more drought-tolerant. The leaves are delicate and soft, with white stripes on the green leaves. The white grass is small and exquisite, very cute, and is very suitable for small potted plants, placed on tabletops and flower stands. Of course, its petite, exquisite and distinctive emerald green with white leaves can better reflect its elegance. Placing it in a restaurant can make the original simple act of eating relaxed and emotional.

2. Watermelon rind and peppergrass. Watermelon peel peppergrass, also known as watercress green peppergrass, is a perennial herbaceous plant that is evergreen all year round and originates from South America and tropical areas. The stems are short and bushy, and the petioles are reddish brown. The leaves are oval in shape, with a pointed tail end, and are about 6cm long. The leaf veins radiate from the center to the surroundings. There are 8 main veins, which are dark green and silver-gray between the veins. They look like watermelon rind, hence the name watermelon rind peppergrass. The watermelon rind peppergrass is short in size and grows luxuriantly. It is very suitable as a potted plant or hanging for appreciation. Its leaves are striped like watermelon. Suitable for pot cutting or hanging cultivation. Especially its bright green leaves, with watermelon skin-like stripes, and it is an evergreen potted green plant all year round. How can one not feel fond of such a potted flower when placed in a restaurant.

3. Ornamental peppers. Ornamental peppers, small shrubs, annual cultivated fruit plants. Native to tropical America. It is widely cultivated in China. Plant height is 30~60cm, upright and multi-branched. The leaves are alternate and oval. Flowers white, solitary or clustered. The flowering period is from June to July. The fruit viewing period is from August to winter. The fruits appear green, white, yellow, red or purple depending on their maturity. Variations include five-color peppers with small and round fruits; Chaotian peppers with elongated fruits; and Bergamot peppers with finger-shaped fruits. If you put this kind of small pepper with strange, changeable and bright colors in your restaurant, I believe your appetite will increase a lot at once. The most important thing is to combine viewing and eating.

4. Cineraria. Cineraria (scientific name: Pericallis hybrida), also known as rich chrysanthemum and cucumber flower. Perennial herb, often cultivated as 1-2 year old. They are divided into tall growing species and dwarf growing species, ranging from 20 to 90 cm. The whole plant is covered with micro hairs, and the leaves are large and shaped like melon leaves, green and bright. The flowers are terminal, and most of the flower heads are aggregated into corymbs. The inflorescences are densely covered on the tops of the branches, often in the shape of a pot bottom. The flowers are rich in color, including yellow, other colors, and red and white complex colors. The flowering period is 1-4 moon. The flower language of cineraria is: joy, happiness, joy, family joy, and prosperity. Although cineraria is not as refreshing as osmanthus and does not have the warmth of peach blossoms, its rich colors, especially the blue flowers, shine with a velvety luster and are elegant and moving. Placing it in a restaurant will make people feel like nature. breath.

5. Colorful dianthus. Colorful Dianthus, also known as: Dianthus barbatus, American Dianthus, and Shiyanjin, (scientific name: Dianthus barbatus L.) belongs to the order Central Seed, a perennial herb of the Caryophyllaceae family, 30-60 cm tall, with lanceolate leaves and usually red-purple petals. There are white spots, the capsule is oval and oblong, and the flowering and fruiting period is from May to October. Flower colors include purple, bright red, pink, purplish red, pure white, red, and variegated, with 5 single or double petals, serrated apex, and slightly fragrant. The middle and lower parts of the sunny side of the petals form a beautiful black ring pattern. When in full bloom, the petal surface shines like a disc, making it colorful. Although dianthus is not a precious flower, it is colorful, ever-changing, strong and cold-resistant, and can bloom from late spring to mid-autumn. It is this cute and delicate little flower that makes people feel even more exquisite when placed in a restaurant.

6. Marigold. Marigold is a biennial herb with white hairs all over the plant. Single leaves are alternate, elliptical or elliptical-obovate, entire margin, basal leaves have stalks, and the upper leaf base holds the stem. The flower head is solitary on the top of the stem, large in shape, 4-6cm, with one or more flat ligulate flowers, golden or orange, and tubular flowers, yellow or brown. There are also cultivated varieties with double petals (actually multi-layered tongue-shaped flowers), rolled petals and green hearts, dark purple centers, etc. The flowering period is from December to June, and the peak flowering period is from March to June. Achenes are boat-shaped and claw-shaped, and the fruit ripening period is from May to July. Marigold is also known as "housewife's clock". Because this plant blooms at a certain time in the morning and then closes at a certain time in the evening, it is a very punctual flower.

Therefore, its flower language is "meticulous".