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Some plants (or select parts) require cooking to make them safe for consumption. Field guides instruct foragers to carefully identify species before assuming that any wild plant is edible. Accurate determination ensures edibility and safeguards against potentially fatal poisoning .
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.
Shimanskiy (1957) separated the Paracenoceratidae and Pseudonautilidae from his near equivalent Nautilina and added them to the Lyroceratina, expanding the equivalent Clydonautiloidea and bringing it into the Jurassic. The Nautilaceae are represented by Nautilus and Allonautilus, genera included in the Nautilidae.
Many gardeners scoop out the seeds of the tomato and let them sit in water for about 3-4 days until the seeds sink to the bottom of the jar — part of a process called wet extraction — before ...
Heliotropism, a form of tropism, is the diurnal or seasonal motion of plant parts (flowers or leaves) in response to the direction of the Sun. The habit of some plants to move in the direction of the Sun, a form of tropism, was already known by the Ancient Greeks. They named one of those plants after that property Heliotropium, meaning "sun turn".
Prickles on a blackberry branch. In plant morphology, thorns, spines, and prickles, and in general spinose structures (sometimes called spinose teeth or spinose apical processes), are hard, rigid extensions or modifications of leaves, roots, stems, or buds with sharp, stiff ends, and generally serve the same function: physically defending plants against herbivory.
The cooking bananas (specifically East African Highland bananas) are peeled, wrapped in the plant's leaves and set in a cooking pot (a sufuria) on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours.
Leaves of the plant can be used as salad, [2] to prepare a vegetable broth or to be cooked like spinach. They contain oxalic acid which can be hazardous if consumed in large quantities. [8] The dried seeds can be ground to make flour. In Turkey, Romania and Greece the leaves are sometimes used as an alternative to other plants in the making of ...