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The following terms are used to describe leaf morphology in the description and taxonomy of plants. Leaves may be simple (that is, the leaf blade or 'lamina' is undivided) or compound (that is, the leaf blade is divided into two or more leaflets). [1] The edge of the leaf may be regular or irregular, and may be smooth or have hair, bristles, or ...
A plant that loses all of its leaves only briefly before growing new ones, so that it is leafless for only a short time, e.g. approximately two weeks. bristle A straight, stiff hair (smooth or with minute teeth); the upper part of an awn (when the latter is bent and has a lower, stouter, and usually twisted part, called the column ).
A broad-leaved, broad-leaf, or broadleaf tree is any tree within the diverse botanical group of angiosperms that has flat leaves and produces seeds inside of fruits. It is one of two general types of trees, the other being a conifer, a tree with needle-like or scale-like leaves and seeds borne in woody cones. [1]
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known.
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The petiole is a stalk that attaches a leaf to the plant stem. In petiolate leaves the leaf stalk may be long (as in the leaves of celery and rhubarb), or short (for example basil). When completely absent, the blade attaches directly to the stem and is said to be sessile. Subpetiolate leaves have an extremely short petiole, and may appear sessile.
180° (or 1 ⁄ 2): two leaves in one circle (alternate leaves) 120° (or 1 ⁄ 3): three leaves in one circle; 144° (or 2 ⁄ 5): five leaves in two gyres; 135° (or 3 ⁄ 8): eight leaves in three gyres. Most divergence angles are related to the sequence of Fibonacci numbers F n. This sequence begins 1, 1, 2, 3, 5, 8, 13; each term is the ...
One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads. [175] Morinda citrifolia: Noni tree: Known as bai-yo in Thai cuisine the leaves are cooked with coconut milk in a curry. [176] Moringa oleifera: Drumstick tree: Leaves are very popular in South Asia for curries and omelettes ...
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