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An antique spurge plant, Euphorbia antiquorum, sending out white rhizomes. In botany and dendrology, a rhizome (/ ˈ r aɪ z oʊ m / RY-zohm) [note 1] is a modified subterranean plant stem that sends out roots and shoots from its nodes. Rhizomes are also called creeping rootstalks or just rootstalks. [3] Rhizomes develop from axillary buds and ...
The rhizomes are commonly used as vegetables in main dishes or eaten raw when young. It is also used to help make fermented soya bean cake, also called tempeh, a traditional Indonesian food. Its roots and rhizomes are cultivated in Indonesia, Indochina, and India in small homes and is also popularly used in flavorful curry dishes. [5]
The host plant provides the bacteria with amino acids so they do not need to assimilate ammonia. [5] The amino acids are then shuttled back to the plant with newly fixed nitrogen. Nitrogenase is an enzyme involved in nitrogen fixation and requires anaerobic conditions. Membranes within root nodules are able to provide these conditions.
A geophyte (earth+plant) is a plant with an underground storage organ including true bulbs, corms, tubers, tuberous roots, enlarged hypocotyls, and rhizomes. Most plants with underground stems are geophytes but not all plants that are geophytes have underground stems. Geophytes are often physiologically active even when they lack leaves.
In land plants, rhizoids are trichomes that anchor the plant to the ground. In the liverworts , they are absent or unicellular, but they are multicellular in mosses . In vascular plants , they are often called root hairs and may be unicellular or multicellular.
The part used for wasabi paste has been characterized as the rhizome or the stem, or the "rhizome plus the base part of the stem". [15] [16] [17] Stores generally sell only this part of the plant. The fresh rhizome is grated into a paste, and eaten in small amounts at a time.
Extracts from the underground parts of the plant — the rhizome (Cimicifugae racemosae rhizoma) and the root (Cimicifugae racemosae radix) — are used in herbal medicine. [2] The rhizomes and roots contain various saponins (triterpene saponins and triterpene glycosides, such as actein) as well as cimifugic acids and other phenol carboxylic ...
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs , corms , rhizomes , and stem tubers .
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