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A common example is the curling of Rhododendron leaves in response to cold temperatures. Mimosa pudica also show thermotropism by the collapsing of leaf petioles leading to the folding of leaflets, when temperature drops. [1] The term "thermotropism" was originated by French botanist Philippe Van Tieghem in his 1884 textbook Traité de ...
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 ...
These are included within the species Brassica oleracea, such as kale (Brassica oleracea var. acephala). [1] The name literally means "without a head" in contrast to those varieties known as capitata or "with a head". This group includes a number of species, both wild and cultivated, many of which are grown for their edible leaves and flowers.
The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas). [citation needed] Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens (to which they are closely related) in flavor. Turnip greens are a common side ...
Brassica oleracea is a plant of the family Brassicaceae, also known as wild cabbage in its uncultivated form. The species evidently originated from feral populations of related plants in the Eastern Mediterranean , where it was most likely first cultivated.
Hirschfeldia incana (formerly Brassica geniculata) is a species of flowering plant in the mustard family known by many common names, including shortpod mustard, buchanweed, hoary mustard [1] and Mediterranean mustard. [2] It is the only species in the monotypic genus Hirschfeldia, which is closely related to Brassica. [3]
The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. [17] Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir-frying, grilling, slow cooking, or roasting. [18]
A rosette of leaves at the base of a dandelion Rosette growth form of the liverwort Ricciocarpos natans. In botany, a rosette is a circular arrangement of leaves or of structures resembling leaves. In flowering plants, rosettes usually sit near the soil, but they can also be at the top of an otherwise naked branch or trunk.