. Plants and their uses; an introduction to botany . rrot (Davcus Carola, Pars-ley Family, UmheUiferce). Plantshowing root and rosette of leavesat the close of the first yearsgrowth. (Nicholson.)—The rootsvary considerably as regards formand color, being conical, cylindri-cal, or globular; red, orange, yel-low, or white; and from about5-50 cm. long; leaves brightgreen, hairj*. include pot-herbs and certain salads. The most nutri-tive part is in some cases the tender and more or less thick-ened stem, as with asparagus (Figs. 621, II) and kohlrabi (). Sometimes as in kale, borecole, cabbag
. Plants and their uses; an introduction to botany . rrot (Davcus Carola, Pars-ley Family, UmheUiferce). Plantshowing root and rosette of leavesat the close of the first yearsgrowth. (Nicholson.)—The rootsvary considerably as regards formand color, being conical, cylindri-cal, or globular; red, orange, yel-low, or white; and from about5-50 cm. long; leaves brightgreen, hairj*. include pot-herbs and certain salads. The most nutri-tive part is in some cases the tender and more or less thick-ened stem, as with asparagus (Figs. 621, II) and kohlrabi (). Sometimes as in kale, borecole, cabbage, and Brusselssprouts (Figs. 63-65, 67-69), watercress (Fig. 71), spinach(Figs. 72-74), and lettuce (Figs. 75-77) the leaves are ofmost importance. With celerj^ (Figs. 78, 79) the leafstalk isthe part employed, while in the cauliflower (Fig. 70) it is themuch branched and thickened flower-stalk, together with theinnumeralile buds which it bears. In chemical composition, and consequently in food value, 56 VARIOUS FOOD-PLANTS M, -SSji-.^-Ji))^-, i.
Size: 1647px × 1516px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectbotany, bookyear1913
