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Elephant Garlic
Elephant garlic (''Allium ampeloprasum'' var. ''ampeloprasum'') is a perennial plant belonging to the onion genus. It has a tall, solid, flowering stalk and broad, flat leaves. The flavor is milder than garlic and can be eaten raw in salads, roasted, or sauteed, but is generally not a substitute for conventional garlic in cooking. It is sometimes confused with solo garlic. Cultivation and use Bulb size of elephant garlic, compared with a €1 coin (the coin is approximately 0.9 inches) The mature bulb is broken up into cloves that are large with papery skins, and these are used for both culinary purposes and propagation. Also, much smaller corms with a hard shell grow on the outside of the bulb. Many gardeners often ignore these, but if they are planted, they produce a nonflowering plant in their first year, which has a solid bulb, essentially a single large clove. In their second year, this single clove then, like a normal bulb, divides into many separate cloves. While it ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Ampeloprasum
''Allium ampeloprasum'' is a member of the onion genus ''Allium''. The wild plant is commonly known as wild leek or broadleaf wild leek. Its native range is southern Europe to western Asia, but it is cultivated in many other places and has become naturalized in many countries. ''Allium ampeloprasum'' is regarded as native to all the countries bordering on the Black, Adriatic, and Mediterranean Seas from Portugal to Egypt to Romania. In Russia and Ukraine, it is considered invasive except in Crimea, where it is native. It is also native to Ethiopia, Uzbekistan, Iran and Iraq. It is considered naturalized in the United Kingdom, Ireland, the Czech Republic, the Baltic States, Belarus, the Azores, Madeira, the Canary Islands, Armenia, Azerbaijan, Pakistan, China, Australia (all states except Queensland and Tasmania), Mexico, the Dominican Republic, Puerto Rico, Haiti, the United States (southeastern region plus California, New York State, Ohio and Illinois), Galápagos, and Argentin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium
''Allium'' is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. The generic name ''Allium'' is the Latin word for garlic,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 43 and the type species for the genus is '' Allium sativum'' which means "cultivated garlic".''Allium'' In: Index Nominum Genericorum. In: Regnum Vegetabile (see ''External links'' below). Carl Linnaeus first described the genus ''Allium'' in 1753. Some sources refer to Greek ἀλέω (aleo, to avoid) by reason of the smell of garlic. Various ''Allium'' have been cultivated from the earliest times, and about a dozen species are economically important as crops, or garden vegetables, and an increasing number of species are important as ornamental plants. The decision to include a species in the genus ''Allium'' is taxonomically difficult, and spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf
A leaf ( : leaves) is any of the principal appendages of a vascular plant stem, usually borne laterally aboveground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", while the leaves, stem, flower, and fruit collectively form the shoot system. In most leaves, the primary photosynthetic tissue is the palisade mesophyll and is located on the upper side of the blade or lamina of the leaf but in some species, including the mature foliage of ''Eucalyptus'', palisade mesophyll is present on both sides and the leaves are said to be isobilateral. Most leaves are flattened and have distinct upper (adaxial) and lower ( abaxial) surfaces that differ in color, hairiness, the number of stomata (pores that intake and output gases), the amount and structure of epicuticular wax and other features. Leaves are mostly green in color due to the presence of a compound called chlorophyll that is essential for photosynthesis as it absorbs light ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solo Garlic
Views of the bulb Solo garlic, also known as single clove garlic, monobulb garlic, single bulb garlic, or pearl garlic, is a type of ''Allium sativum'' (garlic). The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel. Single clove garlic has been grown at the foothills of the Himalayan Mountains for about 7,000 years. It is not a single variety of garlic, but rather a product of specific planting practices. As a result, single cloved versions of other garlic species such as '' Allium nigrum'' and ''Allium ampeloprasum'' are also available. Growth Small bulbs of solo garlic can be obtained by planting the bulbils of any variety of garlic. However, commercial productio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ornamental Plant
Ornamental plants or garden plants are plants that are primarily grown for their beauty but also for qualities such as scent or how they shape physical space. Many flowering plants and garden varieties tend to be specially bred cultivars that improve on the original species in qualities such as color, shape, scent, and long-lasting blooms. There are many examples of fine ornamental plants that can provide height, privacy, and beauty for any garden. These ornamental perennial plants have seeds that allow them to reproduce. One of the beauties of ornamental grasses is that they are very versatile and low maintenance. Almost any types of plant have ornamental varieties: trees, shrubs, climbers, grasses, succulents. aquatic plants, herbaceous perennials and annual plants. Non-botanical classifications include houseplants, bedding plants, hedges, plants for cut flowers and foliage plants. The cultivation of ornamental plants comes under floriculture and tree nurseries, which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
DART Ion Source
In mass spectrometry, direct analysis in real time (DART) is an ion source that produces electronically or vibronically excited-state species from gases such as helium, argon, or nitrogen that ionize atmospheric molecules or dopant molecules. The ions generated from atmospheric or dopant molecules undergo ion-molecule reactions with the sample molecules to produce analyte ions. Analytes with low ionization energy may be ionized directly. The DART ionization process can produce positive or negative ions depending on the potential applied to the exit electrode. This ionization can occur for species desorbed directly from surfaces such as bank notes, tablets, bodily fluids (blood, saliva and urine), polymers, glass, plant leaves, fruits & vegetables, clothing, and living organisms. DART is applied for rapid analysis of a wide variety of samples at atmospheric pressure and in the open laboratory environment. It does not need a specific sample preparation, so it can be used for the ana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allicin
Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is part of a defense mechanism against attacks by pests on the garlic plant. Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid and is also known as allyl thiosulfinate. Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. Produced in garlic cells, allicin is released upon disruption, producing a potent aroma when garlic is cut or cooked, and is among the chemicals res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syn-propanethial-S-oxide
''syn''-Propanethial ''S''-oxide (or (''Z'')-propanethial ''S''-oxide), a member of a class of organosulfur compounds known as thiocarbonyl ''S''-oxides (formerly " sulfines"), is a volatile liquid that acts as a lachrymatory agent (triggers tearing and stinging on contact with the eyes). The chemical is released from onions, ''Allium cepa'', as they are sliced. The release is due to the breaking open of the onion cells and their releasing enzymes called alliinases, which then break down amino acid sulfoxides, generating sulfenic acids. A specific sulfenic acid, 1-propenesulfenic acid, formed when onions are cut, is rapidly rearranged by a second enzyme, called the lachrymatory factor synthase or LFS, giving ''syn''-propanethial ''S''-oxide. The gas diffuses through the air and, on contact with the eye, it stimulates sensory neurons creating a stinging, painful sensation. Tears are released from the tear glands to dilute and flush out the irritant. A structurally related lachrym ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leek
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rather than for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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