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Layering. Layering is a vegetative propagation technique where the stem or branch of a plant is manipulated to promote root development while still attached to the parent plant. Once roots are established, the new plant can be detached from the parent and planted. Layering is utilized by horticulturists to propagate desirable plants.
Vegetative reproduction. Production of new individuals along a leaf margin of the air plant, Kalanchoe pinnata. The small plant in front is about 1 cm tall. The concept of "individual" is stretched by this process. Kalanchoe daigremontiana produces plantlets along the margins of its leaves. When they are mature enough, they drop off and root in ...
Here are some of the very best plants for your cutting garden, to help keep you in gorgeous bouquets all year round. Tulips Getty Images/Westend61 Blossoms of tulips
A plant cutting is a piece of a plant that is used in horticulture for vegetative (asexual) propagation. A piece of the stem or root of the source plant is placed in a suitable medium such as moist soil. If the conditions are suitable, the plant piece will begin to grow as a new plant independent of the parent, a process known as striking.
Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
Source: Jean Paul Torno: Short title: 11:1939: Date and time of data generation: 10:26, 7 May 2009: Writer: Slam 5-7-09-018954: File change date and time: 08:58, 13 May 2009
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
Fillet (cut) Fillets of dory, a type of fish. A fillet or filet (UK: / ˈfɪlɪt / FIL-it, US: / fɪˈleɪ / fil-AY; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.