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Korean Melon
The oriental melon (''Cucumis melo'' Makuwa Group), is a group of ''Cucumis melo'' cultivars that is cultivated in East Asia. Phylogenetic studies tracing the genetic lineage of the plant suggest that it may have originated in eastern India, having then spread to China over the Silk Road, from which it was introduced to Korea and Japan. Its flavour has been described as a cross between a honeydew melon and a cucumber. It is noticeably less sweet than Western varieties of melon, and consists of about 90% water. The fruits are commonly eaten fresh; with its thin rind and small seeds, the melon can be eaten whole. Background In China, Oriental melon is locally called ''xiāng guā'' (香瓜, "fragrant melon"). It was called ''tián guā'' (甜瓜, "sweet melon"), ''gān guā'' (甘瓜, "sweet melon") or ''guǒ guā'' (果瓜, "fruit melon") in ancient times. However, the latter two names are seldom in use now, and ''tián guā'' (甜瓜) has become the name of the species ''Cucumi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumis Melo
''Cucumis melo'', also known as melon, is a species of ''Cucumis'' that has been developed into many cultivated varieties. The fruit is a pepo. The flesh is either sweet or bland, with or without a musky aroma, and the rind can be smooth (such as honeydew), ribbed (such as European cantaloupe), wrinkled (such as casaba melon), or netted (such as muskmelon). In North America, the sweet-flesh varieties are often collectively called muskmelon, including the musky netted-rind varieties and the inodorous smooth-rind varieties, and cantaloupe usually means the former type. However, muskmelon in a narrow sense only refers to the musky netted-rind type, while the true cantaloupe is the European type with ribbed and often warty rind that is seldom grown in North America. The origin of melons is not known. Research has revealed that seeds and rootstocks were among the goods traded along the caravan routes of the Ancient World. Some botanists consider melons native to the Levant and Egypt, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jōmon Period
The is the time in Japanese history, traditionally dated between 6,000–300 BCE, during which Japan was inhabited by a diverse hunter-gatherer and early agriculturalist population united through a common Jōmon culture, which reached a considerable degree of sedentism and cultural complexity. The name "cord-marked" was first applied by the American zoologist and orientalist Edward S. Morse, who discovered sherds of pottery in 1877 and subsequently translated it into Japanese as ''Jōmon''.Mason, 14 The pottery style characteristic of the first phases of Jōmon culture was decorated by impressing cords into the surface of wet clay and is generally accepted to be among the oldest in the world. The Jōmon period was rich in tools and jewelry made from bone, stone, shell and antler; pottery figurines and vessels; and lacquerware.Imamura, K. (1996) ''Prehistoric Japan: New Perspectives on Insular East Asia''. Honolulu: University of Hawaii Press It is often compared to pre-C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf Shape
The following is a list of terms which are used to describe leaf morphology in the description and taxonomy of plants. Leaves may be simple (a single leaf blade or lamina) or compound (with several leaflets). The edge of the leaf may be regular or irregular, may be smooth or bearing hair, bristles or spines. For more terms describing other aspects of leaves besides their overall morphology see the leaf article. The terms listed here all are supported by technical and professional usage, but they cannot be represented as mandatory or undebatable; readers must use their judgement. Authors often use terms arbitrarily, or coin them to taste, possibly in ignorance of established terms, and it is not always clear whether because of ignorance, or personal preference, or because usages change with time or context, or because of variation between specimens, even specimens from the same plant. For example, whether to call leaves on the same tree "acuminate", "lanceolate", or "linear" could ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbaceous Plant
Herbaceous plants are vascular plants that have no persistent woody stems above ground. This broad category of plants includes many perennials, and nearly all annuals and biennials. Definitions of "herb" and "herbaceous" The fourth edition of the ''Shorter Oxford English Dictionary'' defines "herb" as: #"A plant whose stem does not become woody and persistent (as in a tree or shrub) but remains soft and succulent, and dies (completely or down to the root) after flowering"; #"A (freq. aromatic) plant used for flavouring or scent, in medicine, etc.". (See: Herb) The same dictionary defines "herbaceous" as: #"Of the nature of a herb; esp. not forming a woody stem but dying down to the root each year"; #"BOTANY Resembling a leaf in colour or texture. Opp. scarious". Botanical sources differ from each other on the definition of "herb". For instance, the Hunt Institute for Botanical Documentation includes the condition "when persisting over more than one growing season, the parts o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annual Plant
An annual plant is a plant that completes its life cycle, from germination to the production of seeds, within one growing season, and then dies. The length of growing seasons and period in which they take place vary according to geographical location, and may not correspond to the four traditional seasonal divisions of the year. With respect to the traditional seasons, annual plants are generally categorized into summer annuals and winter annuals. Summer annuals germinate during spring or early summer and mature by autumn of the same year. Winter annuals germinate during the autumn and mature during the spring or summer of the following calendar year. One seed-to-seed life cycle for an annual plant can occur in as little as a month in some species, though most last several months. Oilseed rapa can go from seed-to-seed in about five weeks under a bank of fluorescent lamps. This style of growing is often used in classrooms for education. Many desert annuals are therophytes, be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucurbitaceae
The Cucurbitaceae, also called cucurbits or the gourd family, are a plant family consisting of about 965 species in around 95 genera, of which the most important to humans are: *''Cucurbita'' – squash, pumpkin, zucchini, some gourds *''Lagenaria'' – calabash, and others that are inedible *''Citrullus'' – watermelon (''C. lanatus'', ''C. colocynthis'') and others *''Cucumis'' – cucumber (''C. sativus''), various melons and vines *''Momordica'' – bitter melon *''Luffa'' – the common name is also luffa, sometimes spelled loofah (when fully ripened, two species of this fibrous fruit are the source of the loofah scrubbing sponge) *''Cyclanthera'' – Caigua The plants in this family are grown around the tropics and in temperate areas, where those with edible fruits were among the earliest cultivated plants in both the Old and New Worlds. The family Cucurbitaceae ranks among the highest of plant families for number and percentage of species used as human food. The name ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Synonym (taxonomy)
The Botanical and Zoological Codes of nomenclature treat the concept of synonymy differently. * In botanical nomenclature, a synonym is a scientific name that applies to a taxon that (now) goes by a different scientific name. For example, Linnaeus was the first to give a scientific name (under the currently used system of scientific nomenclature) to the Norway spruce, which he called ''Pinus abies''. This name is no longer in use, so it is now a synonym of the current scientific name, ''Picea abies''. * In zoology, moving a species from one genus to another results in a different binomen, but the name is considered an alternative combination rather than a synonym. The concept of synonymy in zoology is reserved for two names at the same rank that refers to a taxon at that rank - for example, the name ''Papilio prorsa'' Linnaeus, 1758 is a junior synonym of ''Papilio levana'' Linnaeus, 1758, being names for different seasonal forms of the species now referred to as ''Araschnia le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cultivar Group
A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), 5th edition (1980) and 6th edition (1995)) is a formal category in the ''International Code of Nomenclature for Cultivated Plants'' (''ICNCP'') used for cultivated plants (cultivars) that share a defined characteristic. It is represented in a botanical name by the symbol Group or Gp. "Group" or "Gp" is always written with a capital ''G'' in a botanical name, or ''epithet''. The Group is not italicized in a plant's name. The ''ICNCP'' introduced the term and symbol "Group" in 2004, as a replacement for the lengthy and hyphenated "cultivar-group", which had previously been the category's name since 1969. For the old name "cultivar-group", the non-standard abbreviation cv. group or cv. Group is also sometimes encountered. There is a slight difference in meaning, since a cultivar-group was defined to comprise cultivars, whereas a Group may include individual plants. The ICN ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomitaro Makino
image:Makino Tomitaro.jpg, 200px, Tomitaro Makino was a pioneer Japanese botanist noted for his taxonomic work. He has been called "Father of Japanese Botany". He was one of the first Japanese botanists to work extensively on classifying Japanese plants using the system developed by Carl Linnaeus, Linnaeus. His research resulted in documenting 50,000 specimens, many of which are represented in his ''Makino's Illustrated Flora of Japan''. Despite having dropped out of grammar school, he eventually attained a Doctor of Science degree, and his birthday is remembered as ''Botany Day'' in Japan. Early life Tomitaro Makino was born in Sakawa, Kōchi, Sakawa, Kōchi Prefecture, Kōchi to a prestigious sake brewer. His parents died during his early childhood, and he was raised mainly by his grandmother. Though he dropped out of school after two years, he cultivated a strong interest in English, geography, and especially in botany. In 1880, he became a teacher at the Primary education ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Variety (botany)
In botanical nomenclature, variety (abbreviated var.; in la, varietas) is a taxonomic rank below that of species and subspecies, but above that of form. As such, it gets a three-part infraspecific name. It is sometimes recommended that the subspecies rank should be used to recognize geographic distinctiveness, whereas the variety rank is appropriate if the taxon is seen throughout the geographic range of the species. Example The pincushion cactus, ''Escobaria vivipara'' (Nutt.) Buxb., is a wide-ranging variable species occurring from Canada to Mexico, and found throughout New Mexico below about . Nine varieties have been described. Where the varieties of the pincushion cactus meet, they intergrade. The variety ''Escobaria vivipara'' var. ''arizonica'' is from Arizona, while ''Escobaria vivipara'' var. ''neo-mexicana'' is from New Mexico. See also '' Capsicum annuum var. glabriusculum'' Definitions The term is defined in different ways by different authors. However, the I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternate names Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
