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Dendrobium is a genus of mostly epiphytic and lithophytic orchids in the family Orchidaceae. It is a very large genus, containing more than 1,800 species that are found in diverse habitats throughout much of south, east and southeast Asia, including China, Japan, India, the Philippines, Indonesia, Australia, New Guinea, Vietnam and many of the islands of the Pacific.
Agriculture includes agronomy for arable crops, horticulture for vegetables and fruit, and forestry for timber. [3] About 7,000 species of plant have been used for food, though most of today's food is derived from only 30 species.
This article contains a list of useful plants, meaning a plant that has been or can be co-opted by humans to fulfill a particular need. Rather than listing all plants on one page, this page instead collects the lists and categories for the different ways in which a plant can be used; some plants may fall into several of the categories or lists ...
Dendrobium anosmum the unscented dendrobium Dendrobium amabile Dendrobium aphyllum the hooded orchid Dendrobium aberrans Schltr. Dendrobium acaciifolium J.J.Sm. Dendrobium acanthophippiiflorum J.J.Sm. Dendrobium acerosum Lindl. Dendrobium aciculare Lindl. Dendrobium acinaciforme Roxb. Dendrobium aclinia Rchb.f. Dendrobium acuiferum Ormerod Dendrobium acuminatissimum (Blume) Lindl. Dendrobium ...
also used as a vegetable: Bergamot: Monarda didyma and related species Lamiaceae: perennial herb culinary, medicinal leaves, buds Moringa: Moringa oleifera: Moringaceae: tree culinary, medicinal leaves, pods, seeds, root used as a nutritional supplement, also eaten as a vegetable: Curry leaf: Murraya koenigii: Rutaceae: small tree culinary ...
Dendrobium nobile is a sympodial orchid that forms pseudobulbs. When the mother plant's life cycle ends, it produces offsets, continuing the plant's life. The new plant then repeats this cycle. Its inflorescence is erect, with blooms forming along the length of the flowering stem.
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.
Lamb's quarters—leaves and shoots, raw, also prevents erosion, also distracts leaf miners from nearby crops. Nettle—young leaves collected before flowering used as a tea or spinach substitute. Plants have use as compost material or for fibre. Purslane—prepared raw for salads or sautéed.