Bloodwort vs

Achillea millefolium compared with Staphylococcus succinus

Key Differences

Bloodwort is Least Concern while is Not Evaluated.

Taxonomic Classification

Rank	Bloodwort
Kingdom	Plantae (Plants)	Bacteria (Bacteria)
Phylum	Magnoliophyta (Flowering Plants)	Firmicutes (Firmicutes)
Class	Magnoliopsida (Dicots)	Bacilli (Bacilli)
Order	Asterales (Daisies & Sunflowers)	Staphylococcales
Family	Asteraceae (Daisy Family)	Staphylococcaceae
Genus	Achillea	Staphylococcus
Species	Achillea millefolium	Staphylococcus succinus

Conservation Status

Bloodwort

LC — Least Concern

NE — Not Evaluated

Physical Characteristics

Attribute	Bloodwort
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Bloodwort

Habitat

Found across multiple habitat types including temperate broadleaf and mixed forests, temperate coniferous forests, and flooded grasslands and savannas, among 11 distinct biome types spanning the Indomalayan and Neotropic and Palearctic realms. Populations are also found in montane and highland environments at higher elevations.

Range

Widely distributed across Africa (South Africa), Asia (4 countries), Europe (10 countries), North America (5 countries), Oceania and the Pacific (Australia), and South America (4 countries).

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Bloodwort

The Bloodwort (Achillea millefolium) is a species in the genus Achillea. It is currently classified as Least Concern on the IUCN Red List. Found across multiple habitat types including temperate broadleaf and mixed forests, temperate coniferous forests, and flooded grasslands and savannas, among 11 distinct biome types spanning the Indomalayan and Neotropic and Palearctic real

Staphylococcus succinus is a coagulase-negative, Gram-positive coccus originally isolated from ancient amber and later found in food environments including cheese. It inhabits fermented food products and the skin of mammals. This bacterium participates in food fermentation processes and is considered safe in food-grade contexts.