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This is a process known as vegetative reproduction and is used by farmers and gardeners to propagate certain plants. This also allows for lateral spread of grasses like bamboo and bunch grasses . Examples of plants that are propagated this way include hops , asparagus , ginger , irises, lily of the valley , cannas , and sympodial orchids .
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 .
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 any suitable soil beneath. Vegetative reproduction from a stem cutting less than a week old.
Root vegetables are underground plant parts used as vegetables. They are called root vegetables for lack of a better generic term, but include both true roots such as tuberous roots and taproots , as well as non-roots such as tubers , rhizomes , corms , bulbs , and hypocotyls .
Seedlings develop two axes of growth: stems, which develop upward out of the soil, and roots, which develop downward. The roots are modified to have root hairs and branch indiscriminately with cells that take in water and nutrients, while the stems are modified to move water and nutrients to and from the leaves and flowers.
The fibrous-root system (A) is characterized by many roots with similar sizes. In contrast, plants that use the taproot system (B) grow a main root, with smaller roots branching off. The letters indicate where the root systems begin. A taproot is a large, central, and dominant root from which other roots sprout
Lettuces have a wide range of shapes and textures, from the dense heads of the iceberg type to the notched, scalloped, frilly or ruffly leaves of leaf varieties. [15] Lettuce plants have a root system that includes a main taproot and smaller secondary roots. Some varieties, especially those found in the United States and Western Europe, have ...
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...