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The tap root can be persistent throughout the life of the plant but is most often replaced later in the plant's development by a fibrous root system. [2] [3] A persistent taproot system forms when the radicle keeps growing and smaller lateral roots form along the taproot. The shape of taproots can vary but the typical shapes include:
The leaves of this plant can grow to about 30 cm (12 in) in length and 15 centimetres (5.9 in) wide. [2] The taproot is large, with numerous branches extending to a depth of 150 centimetres (59 in), with tough stems, often reddish, and unbranched until just below the inflorescence. [2]
The plant can be easily confused with species belonging to the genus Wyethia (mule's ears); and Wyethia and Balsamorhiza tend to have very similar appearances and flowering habits. Wyethia species are easily distinguished from Balsamorhiza due to their very sharply lanced leaves which lack the fuzzy silver gray appearance of Balsamorhiza species.
The plant blooms from early summer to early fall with the most profuse number of flowers in mid-summer. With a long tap root (it’s a member of the carrot family!), it’s drought-tolerant and ...
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, becomes sweeter in flavor after winter frosts.
The first word in its scientific name, Phytolacca americana, comes from the Greek words phyton ('plant') and lacca —the scarlet dye secreted by the Kerria lacca scale insect. The second denotes this plant as native to America. The common name "poke" is derived from puccoon, pocan, or poughkone (from an Algonquin name for the plant). [8]
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. [1]
The most commonly eaten portion is the napiform or fusiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The seed can also be sprouted and eaten raw in a similar way to a mung bean. [31] The root of the radish is usually eaten raw, although tougher specimens can be steamed.