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Cotyledon from a Judas-tree (Cercis siliquastrum, a dicot) seedling Comparison of a monocot and dicot sprouting. The visible part of the monocot plant (left) is actually the first true leaf produced from the meristem; the cotyledon itself remains within the seed Schematic of epigeal vs hypogeal germination Peanut seeds split in half, showing the embryos with cotyledons and primordial root Two ...
Young leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea. [129] Lablab purpureus: Lablab: The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded. [130] Lactuca indica: Indian Lettuce [131] [132] Lactuca perennis [133] Lactuca sativa: Lettuce
The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. [2] [verification needed] [9] The nutrient-rich, tuberous roots have a nutty flavour. They are about 20% protein; winged bean roots have more protein than many other root vegetables. [10] The leaves and flowers are also high in protein (10–15%). [10]
Avocados have a multi-layer pericarp that surrounds the tough seed at the center, consisting of the exocarp (the peel), the mesocarp (the flesh), and the endocarp (a thin layer surrounding the seed).
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs , spices , cereals and most culinary fruits and culinary nuts .
Vegetables in a market in the Philippines Vegetables for sale in a market in France. Vegetables are parts of plants that are consumed by humans or other animals as food.The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.
There are also many wild edible plant stems. In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.
Leafy greens, root vegetables, and certain herbs do well with two to three hours of morning sun. An eastern exposure will also protect these plants during the hottest times of the day as the ...
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