|
Parsnips
The parsnip ('' Pastinaca sativa'') is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, in its second growing season it produces a flowering stem topped by an umbel of small yellow flowers, later producing pale brown, flat, winged seeds. By this time, the stem has become woody and the tap root inedible. The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival of cane sugar in Europe. Parsnips are usually cooked, but can also be eaten r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsnip Flowering Second Year, June 2016
The parsnip ('' Pastinaca sativa'') is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, in its second growing season it produces a flowering stem topped by an umbel of small yellow flowers, later producing pale brown, flat, winged seeds. By this time, the stem has become woody and the tap root inedible. The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival of cane sugar in Europe. Parsnips are usually cooked, but can also be eaten r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastinaca
''Pastinaca'' (parsnips) is a genus of flowering plant in the family Apiaceae, comprising 14 species. Economically, the most important member of the genus is ''Pastinaca sativa'', the parsnip. Etymology The etymology of the generic name ''Pastinaca'' is not known with certainty. The name may be derived from the Latin word ''pastino'' (or ''pastinare''), meaning "to prepare the ground for planting of the vine" (or more simply, "to dig") or the Latin word ''pastus'', meaning "food", liberally translated as "Earth-food". Taxonomy For comparison, The Plant List, the Integrated Taxonomic Information System (ITIS), and the National Plant Germplasm System (NPGS) recognize 6, 1, and 16 species in the genus ''Pastinaca'', respectively. In summary, 19 species names are accepted by at least one naming authority. Of those, 13 names are uncontested by some other authority. The following names are accepted by two or more naming authorities: '' Pastinaca hirsuta'' Pančić, '' Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastinaca Sativa MHNT
''Pastinaca'' (parsnips) is a genus of flowering plant in the family Apiaceae, comprising 14 species. Economically, the most important member of the genus is ''Pastinaca sativa'', the parsnip. Etymology The etymology of the generic name ''Pastinaca'' is not known with certainty. The name may be derived from the Latin word ''pastino'' (or ''pastinare''), meaning "to prepare the ground for planting of the vine" (or more simply, "to dig") or the Latin word ''pastus'', meaning "food", liberally translated as "Earth-food". Taxonomy For comparison, The Plant List, the Integrated Taxonomic Information System (ITIS), and the National Plant Germplasm System (NPGS) recognize 6, 1, and 16 species in the genus ''Pastinaca'', respectively. In summary, 19 species names are accepted by at least one naming authority. Of those, 13 names are uncontested by some other authority. The following names are accepted by two or more naming authorities: '' Pastinaca hirsuta'' Pančić, '' Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frost
Frost is a thin layer of ice on a solid surface, which forms from water vapor in an above-freezing atmosphere coming in contact with a solid surface whose temperature is below freezing, and resulting in a phase change from water vapor (a gas) to ice (a solid) as the water vapor reaches the freezing point. In temperate climates, it most commonly appears on surfaces near the ground as fragile white crystals; in cold climates, it occurs in a greater variety of forms. The propagation of crystal formation occurs by the process of nucleation. The ice crystals of frost form as the result of fractal process development. The depth of frost crystals varies depending on the amount of time they have been accumulating, and the concentration of the water vapor (humidity). Frost crystals may be invisible (black), clear (translucent), or white; if a mass of frost crystals scatters light in all directions, the coating of frost appears white. Types of frost include crystalline frost (hoar fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (; 23 May 1707 – 10 January 1778), also known after his ennoblement in 1761 as Carl von Linné Blunt (2004), p. 171. (), was a Swedish botanist, zoologist, taxonomist, and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was born in Råshult, the countryside of Småland, in southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he continued to collect an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have traditionally been divided according to whether they provide s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidant
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricants, to prevent oxidation, and to foods to prevent spoilage, in particular the rancidification of oils and fats. In cells, antioxidants such as glutathione, mycothiol or bacillithiol, and enzyme systems like superoxide dismutase, can prevent damage from oxidative stress. The only dietary antioxidants are vitamins A, C, and E, but the term ''antioxidant'' has also been applied to numerous other dietary compounds that only have antioxidant properties in vitro, with little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants have not been shown to maintain health or prevent disease in humans. History As part of their adaptation from marine life, terrestrial plants began producing non-marine antioxi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Mineral
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. However, the four major structural elements in the human body by weight (oxygen, hydrogen, carbon, and nitrogen), are usually not included in lists of major nutrient minerals (nitrogen is considered a "mineral" for plants, as it often is included in fertilizers). These four elements compose about 96% of the weight of the human body, and major minerals (macrominerals) and minor minerals (also called trace elements) compose the remainder. Nutrient minerals, being elements, cannot be synthesized biochemically by living organisms. Plants get minerals from soil. Most of the minerals in a human diet come from eating plants and animals or from drinking water. As a group, ''minerals'' are one of the four groups of essential nutrients, the others of which are vitamins, essential fatty acids, and essential amino acids. The five major minerals i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium
Potassium is the chemical element with the symbol K (from Neo-Latin ''kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmospheric oxygen to form flaky white potassium peroxide in only seconds of exposure. It was first isolated from potash, the ashes of plants, from which its name derives. In the periodic table, potassium is one of the alkali metals, all of which have a single valence electron in the outer electron shell, that is easily removed to create an ion with a positive charge – a cation, that combines with anions to form salts. Potassium in nature occurs only in ionic salts. Elemental potassium reacts vigorously with water, generating sufficient heat to ignite hydrogen emitted in the reaction, and burning with a lilac- colored flame. It is found dissolved in sea water (which is 0.04% potassium by weight), and occurs in many minerals such as orthoclase, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canker
A plant canker is a small area of dead tissue, which grows slowly, often over years. Some cankers are of only minor consequence, but others are ultimately lethal and therefore can have major economic implications for agriculture and horticulture. Their causes include a wide range of organisms as fungi, bacteria, mycoplasmas and viruses. The majority of canker-causing organisms are bound to a unique host species or genus, but a few will attack other plants. Weather and animals can spread canker, thereby endangering areas that have only slight amount of canker. Although fungicides or bactericides can treat some cankers, often the only available treatment is to destroy the infected plant to contain the disease. Examples * Apple canker, caused by the fungus ''Neonectria galligena'' * Ash bacterial canker, now understood to be caused by the bacterium '' Pseudomonas savastanoi'', rather than ''Pseudomonas syringae''. After DNA-relatedness studies ''Pseudomonas savastanoi'' has bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot Fly
The carrot fly (''Chamaepsila rosae'') is a pest of gardens and farms, and mainly affects the crop of carrots, but can also attack parsnips, parsley and celery. It is a member of the family Psilidae (order Diptera). Larvae Crop damage is caused by the creamy-yellow larvae (maggots) feeding on the outer layers of the carrot root. In autumn, they may penetrate further into the root. The legless larvae are up to 10 mm in length. Symptoms of infestation Foliage becomes wilted and discoloured. Leaves turn rusty red to scarlet with some yellowing. Rusty-brown tunnels are seen under the outer skin of mature roots. Control The flies lay their eggs around the developing carrots; the larvae, once hatched, burrow into the root. As female carrot flies are very low flying, the best method of prevention is to erect a barrier around the crop at least 2 feet (60 cm) high. Alternatively horticultural fleece may be used as a floating mulch to cover the crop. Because the carrot fly is attract ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
