Search results
Results from the WOW.Com Content Network
The new corm forms at the shoot base just above the old corm. As the new corm grows, short stolons appear that end with the newly growing small cormels. As the plants grow and flower, they use up the old corm, which shrivels away. The new corm that replaces the old corm grows in size, especially after flowering ends.
Vegetables, the second largest food group in many nutrition guides, come in a wide variety of shapes, colors and sizes. Food groups categorise foods for educational purposes, usually grouping together foods with similar nutritional properties or biological classifications. Food groups are often used in nutrition guides, although the number of ...
The corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the species and variety. Cocoyams commonly reach in excess of one metre (three feet) in height and although they are perennials, they are often grown as annuals, harvested after one season.
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 .
Corm - Short, upright, hard, or fleshy stems covered with thin, dry papery leaves. Rhizome - With reduced scale-like leaves. The top can generate leafy stems while the bottom can produce roots. Iris and many grasses. Stolon - Horizontal stems that run at or just below the soil surface with nodes that root and long internodes, the ends produce ...
Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, and cassava. [16] Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains. [17]
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.
The root (corm) of taro is known as pindalu (पिँडालु) and petioles with leaves are known as karkalo (कर्कलो), Gava (गाभा) and also Kaichu (केेेैचु) in Maithili. Almost all parts are eaten in different dishes. Boiled corm of Taro is commonly served with salt, spices, and chilies.