David Allardice Webb (12 August 1912 – 26 September 1994) was an Irish botanist and chair of botany at Trinity College, Dublin from 1949 to 1966. He was son of George and Dr Ella Webb. In Ireland he had studied under Henry Horatio Dixon and also studied in the United Kingdom. In addition to botany he edited a history of Trinity College with R. B. McDowell and published a book on the history of art in Trinity College. In 1982 he received the Boyle Medal of the Royal Dublin Society. His botanical specialties included his work as a leading taxonomist of Saxifraga. He died in a car accident on his way to the University of Reading's herbarium. The eighth edition of An Irish Flora was renamed Webb's An Irish Flora in his honour.
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👉 David Allardice Webb in the context of Almond
The almond (Prunus amygdalus, syn. Prunus dulcis (Mill.) D.A.Webb, nom. illeg. non Prunus dulcis Rouchy) is a species of tree from the genus Prunus. Along with the peach, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become rancid more quickly. Almonds are used in many cuisines, often featuring prominently in desserts, such as marzipan.