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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 .
When first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots. Carrot seeds have been found in Switzerland and Southern Germany dating back to 2000–3000 BC. [17] Some close relatives of the carrot are still grown for their leaves and seeds, such as parsley, coriander (cilantro), fennel, anise, dill and ...
Carrot virus Y (CarVY) is a (+)ss-RNA virus that affects crops of the carrot family , such as carrots, anise, chervil, coriander, cumin, dill and parsnip. [1] Carrots are the only known crop to be infected in the field. Infection by the virus leads to deformed roots and discolored or mottled leaves.
Not all carrots can be cut and trimmed to become the perfectly straight, perfectly thin baby carrots that people will buy. As soon as they arrive at the baby-carrot processing plant, the carrots ...
Botanical Name: Rosa hybrid 'Meigremlis' Sun Exposure: Full sun Soil Type: Rich, moist, well-draining Soil pH: Slightly acidic to neutral (6.0-7.0) USDA Hardiness Zones: 5 to 11. Roses are ...
It is the 16th-largest family of flowering plants, with more than 3,800 species in about 446 genera, [1] including such well-known, and economically important plants as ajwain, angelica, anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and sea holly, as well as silphium ...
These are foods that are in their natural state or barely altered. They include things like carrots, apples, and milk. Processed culinary ingredients. Foods in this category are made from minimal ...
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