The Robinson Library >> Agriculture >> Plant Culture


vej' ta bul, (1) a plant whose various parts are used as food; (2) an edible plant part


is a variety of cabbage with thick clusters of flower buds that form edible "heads." It is rich in vitamins A and C.
is a perennial herb in the mint family that is used for the flavor of its leaves. It is one of the few herbs that is stronger when dried than when fresh. Its flowers are also edible.
Brussels SproutsBrussels Sprouts
is a variety of cabbage that sends up a tall, thick stalk along which the edible sprouts grow closely together. It is a good source of vitamins A, B, and C, as well as dietary fiber.
is an herb that is used as a garnish, a flavoring, and an ingredient in condiments. Cultivated for more than 2,000 years, it was being used in herbal medicine long before finding its way into food, and it is still considered a very healthy food.
is a common vegetable native to England and northwestern France. More than 150 varieties of cultivated plants have been developed from what was once a useless wild plant, including Brussels sprouts, cauliflower, and broccoli.
are members of the cucumber and squash family. Grown on every continent except Australia and in all fifty of the United States, they are believed to have originated in Central America, with seeds from related plants found in Mexico dating back over 7000 years.
is a variety of cabbage grown for its thickened, profuse, undeveloped flowers and flower stalks. It provides large amounts of vitamin C and sulfur, and smaller amounts of vitamin A and phosphorus.
is an evergreen herb native to the Mediterranean region. It has been known since ancient times to have medicinal value, with rosemary tea being used to calm stomachs and nerves, relieve headaches, and as a cure for colic.
is an annual herb in the parsley and carrot family. Coriander seeds are used in curries and sauces, as well as a flavoring in pickles, sausages, and liqueurs. Coriander leaves (also known as cilantro) are used in a variety of Asian, Indian, and Latin American dishes.
Sweet PotatoSweet Potato
One of the oldest vegetables known to man, the sweet potato is native to Central and South America, where it has been consumed for at least 10,000 years and cultivated for at least 5,000 years. Despite its name, the sweet potato is only very distantly related to the common potato.
are green plants that do not have any wood in their stems. Although they have little food value, they make food tasty and more flavorful. Some herbs give scents to perfumes, and some are used for medicines.
are the leading crop among those canned in the United States. Botanically the tomato is a fruit, since it is the ripened ovary of a plant, but the U.S. Supreme Court ruled that it is a vegetable.
have been cultivated for their nutritious seeds since ancient times. They are so named because they resemble optical lenses in shape. Very rich in protein and carbohydrates, they are usually used in casseroles, salads, and soups.
are a special variety of edible mushrooms that grow underground among the roots of various trees. Because it is not economically feasible to grow truffles commercially, they must be gathered in the wild, by hand, and at just the right time.
The onion is an edible bulb produced by a biennial plant with the scientific name Alium cepa. The word onion is from the Latin word unio, meaning "single" or "one"; the name refers to the fact that the onion plant, unlike other plants of the same genus, only produces one bulb.

The Robinson Library >> Agriculture >> Plant Culture