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Plant propagation is the process of plant reproduction of a species or cultivar, and it can be sexual or asexual. It can happen through the use of vegetative parts of the plants, such as leaves, stems, and roots to produce new plants or through growth from specialized vegetative plant parts. [4]
Eupatorium perfoliatum, known as common boneset or just boneset, is a North American perennial plant in the family Asteraceae. It is a common native to the Eastern United States and Canada, widespread from Nova Scotia to Florida, west as far as Texas, Nebraska, the Dakotas, and Manitoba. [3] [4] It is also called agueweed, feverwort, or ...
Air layering is a propagation method that encourages roots to form on a stem that is still attached to the parent plant. Using a sharp knife, make a little notch—less than a 1/4-inch deep—into ...
Plant propagation can refer to both man-made and natural processes. Propagation typically occurs as a step in the overall cycle of plant growth. For seeds, it happens after ripening and dispersal ; for vegetative parts, it happens after detachment or pruning; for asexually-reproducing plants, such as strawberry, it happens as the new plant ...
The tuber is produced in one growing season and used to perennate the plant and as a means of propagation. When fall comes, the above-ground structure of the plant dies, but the tubers survive underground over winter until spring, when they regenerate new shoots that use the stored food in the tuber to grow.
Root sprouts and basal shoots can be used to propagate woody plants. Root sprouts can be dug or severed with some of the roots still attached. As for basal shoots, stool beds involve cutting a juvenile plant proximate to the surface of the soil and heaping soil over the cut so that basal shoots will form adventitious roots and later can be ...
Eupatorium serotinum, also known as late boneset or late thoroughwort, is a fall-blooming, perennial, herbaceous plant native to North America. [ 3 ] Eupatorium serotinum ranges throughout most of the eastern United States, found in every coastal state from Massachusetts to Texas and inland as far as Minnesota and Nebraska .
Arracacha, peeled, boiled, and served on a plate. The most widely used part of arracacia is its starchy root. It cannot be eaten raw, but when cooked it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roasted chestnuts."