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Nettle refers to plants with stinging hairs, particularly those of the genus Urtica. It can also refer to plants which resemble Urtica species in appearance but do not have stinging hairs. Plants called "nettle" include:
Urtica dioica, often known as common nettle, burn nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, or just a nettle or stinger, is a herbaceous perennial flowering plant in the family Urticaceae. Originally native to Europe, much of temperate Asia and western North Africa, [2] it is now found worldwide.
Urtica is a genus of flowering plants in the family Urticaceae. Many species have stinging hairs and may be called nettles or stinging nettles (the latter name applying particularly to U. dioica). The generic name Urtica derives from the Latin for 'sting'. Due to the stinging hairs, Urtica are rarely eaten by herbivores, but provide shelter for ...
The name refers to one of the typical characteristics of the group: namely, that the seed has two embryonic leaves or cotyledons. There are around 200,000 species within this group. [3] The other group of flowering plants were called monocotyledons (or monocots), typically each having one cotyledon. Historically, these two groups formed the two ...
Cotyledon from a Judas-tree (Cercis siliquastrum, a dicot) seedling Comparison of a monocot and dicot sprouting. The visible part of the monocot plant (left) is actually the first true leaf produced from the meristem; the cotyledon itself remains within the seed Schematic of epigeal vs hypogeal germination Peanut seeds split in half, showing the embryos with cotyledons and primordial root Two ...
The latter occurs not only in plants but also in animals when the carbon and energy from plants is passed through a food chain. The fixation or reduction of carbon dioxide is a process in which carbon dioxide combines with a five-carbon sugar , ribulose 1,5-bisphosphate , to yield two molecules of a three-carbon compound, glycerate 3-phosphate ...
There are also many wild edible plant stems. In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.
Disaccharides are formed when two monosaccharides, or two single simple sugars, form a bond with removal of water. They can be hydrolyzed to yield their saccharin building blocks by boiling with dilute acid or reacting them with appropriate enzymes. [6] Examples of disaccharides include sucrose, maltose, and lactose.