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Field Pea (Pisum)
Pea (''pisum'' in Latin) is a Legume, pulse or fodder crop, but the word often refers to the seed or sometimes the Glossary of plant morphology#Fruit types, pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum'' in 1753 (meaning Sativum, cultivated pea). Some sources now treat it as ''Lathyrus oleraceus''; however the need and justification for the change is disputed. Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a "pea" flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (''Cajanus cajan''), the cowpea (''Vigna unguiculata''), the seeds from several species of ''Lathyrus'' and is used as a compound form - for instance, in Swainsona formosa, Sturt's desert pea. Peas are annual plants, with a biological life cycle, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Baptiste Lamarck
Jean-Baptiste Pierre Antoine de Monet, chevalier de Lamarck (1 August 1744 – 18 December 1829), often known simply as Lamarck (; ), was a French naturalist, biologist, academic, and soldier. He was an early proponent of the idea that biological evolution occurred and proceeded in accordance with Naturalism (philosophy), natural laws. Lamarck fought in the Seven Years' War against Prussia, and was awarded a commission for bravery on the battlefield. Posted to Monaco, Lamarck became interested in natural history and resolved to study medicine.#Packard, Packard (1901), p. 15. He retired from the army after being injured in 1766, and returned to his medical studies. Lamarck developed a particular interest in botany, and later, after he published the three-volume work ''Flore françoise'' (1778), he gained membership of the French Academy of Sciences in 1779. Lamarck became involved in the Jardin des Plantes and was appointed to the Chair of Botany in 1788. When the French Nationa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snow Pea
The snow pea is an edible-pod pea with flat pods and thin pod walls, in contrast to snap pea pods, which are round with thick walls. It is eaten whole, with both the seeds and the pod, while still unripened. Names The common name snow pea seems to be a misnomer as the planting season of this pea is no earlier than that of other peas. Another common name, Chinese pea, is probably related to its prominence in Chinese dishes served in the West. It is called ''mangetout'' in the United Kingdom and Ireland (from the French for "eat-all" and pronounced monge-too; ). Snow peas and snap peas both belong to Macrocarpon Group, a cultivar group based on the variety ''Pisum sativum'' var. ''macrocarpum'' Ser. named in 1825. It was described as having very compressed non-leathery edible pods in the original publication. The scientific name ''Pisum sativum'' var. ''saccharatum'' Ser. is often misused for snow peas. The variety under this name was described as having sub-leathery an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tree
In botany, a tree is a perennial plant with an elongated stem, or trunk, usually supporting branches and leaves. In some usages, the definition of a tree may be narrower, e.g., including only woody plants with secondary growth, only plants that are usable as lumber, or only plants above a specified height. But wider definitions include taller palms, tree ferns, bananas, and bamboos. Trees are not a monophyletic taxonomic group but consist of a wide variety of plant species that have independently evolved a trunk and branches as a way to tower above other plants to compete for sunlight. The majority of tree species are angiosperms or hardwoods; of the rest, many are gymnosperms or softwoods. Trees tend to be long-lived, some trees reaching several thousand years old. Trees evolved around 400 million years ago, and it is estimated that there are around three trillion mature trees in the world currently. A tree typically has many secondary branches supported cle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tendril
In botany, a tendril is a specialized Plant stem, stem, leaf or Petiole (botany), petiole with a thread-like shape used by climbing plants for support and attachment, as well as cellular invasion by parasitic plants such as ''Cuscuta''. There are many plants that have tendrils; including sweet peas, passionflower, grapes and the Chilean glory-flower. Tendrils respond to touch and to chemical factors by curling, twining, or adhering to suitable structures or hosts. Tendrils vary greatly in size from a few centimeters up to 27 inches (69 centimeters) for ''Nepenthes harryana''. The chestnut vine (''Tetrastigma voinierianum'') can have tendrils up to 20.5 inches (52 centimeters) in length. Normally there is only one simple or branched tendril at each node (see plant stem), but the aardvark cucumber (''Cucumis humifructus'') can have as many as eight. History The earliest and most comprehensive study of tendrils was Charles Darwin's monograph ''On the Movements and Habits of Climb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vine
A vine is any plant with a growth habit of trailing or scandent (that is, climbing) stems, lianas, or runners. The word ''vine'' can also refer to such stems or runners themselves, for instance, when used in wicker work.Jackson; Benjamin; Daydon (1928). ''A Glossary of Botanic Terms with their Derivation and Accent'', 4th ed. London: Gerald Duckworth & Co. In parts of the world, including the British Isles, the term "vine" usually applies exclusively to grapevines, while the term "climber" is used for all climbing plants. Growth forms Certain plants always grow as vines, while a few grow as vines only part of the time. For instance, poison ivy and bittersweet can grow as low shrubs when support is not available, but will become vines when support is available. A vine displays a growth form based on very long stems. This has two purposes. A vine may use rock exposures, other plants, or other supports for growth rather than investing energy in a lot of supportive tissu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Climate
Climate is the long-term weather pattern in a region, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorological variables that are commonly measured are temperature, humidity, atmospheric pressure, wind, and precipitation. In a broader sense, climate is the state of the components of the climate system, including the atmosphere, hydrosphere, cryosphere, lithosphere and biosphere and the interactions between them. The climate of a location is affected by its latitude, longitude, terrain, altitude, land use and nearby water bodies and their currents. Climates can be classified according to the average and typical variables, most commonly temperature and precipitation. The most widely used classification scheme is the Köppen climate classification. The Thornthwaite system, in use since 1948, incorporates evapotranspiration along ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flowers, fruits, edible plant stem, stems, leaf vegetable, leaves, list of root vegetables, roots, and list of edible seeds, seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as Pulse (legume), pulses, but exclude foods derived from some plants that are fruits, flowers, nut (fruit), nuts, and cereal grains. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new History of agriculture, agricultural way of life developed. At first, plants that g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pisum Sativum MHNT
''Lathyrus'' is a genus of flowering plants in the legume family Fabaceae, and contains approximately 160 species. Commonly known as peavines or vetchlings, they are native to temperate areas, with a breakdown of 52 species in Europe, 30 species in North America, 78 in Asia, 24 in tropical East Africa, and 24 in temperate South America. There are annual and perennial species which may be climbing or bushy. This genus has numerous sections, including ''Orobus'', which was once a separate genus. The genus has numerous synonyms, including ''Pisum'', the ancient Latin name for the pea.Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 304 Species 181 species are currently accepted.GRIN Species Records of ''Lathyrus''. Germplasm Resources Inf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Early Modern European Cuisine
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, nutmeg, and ginger, soon became available to the majority population, and the introduction of new plants coming from the New World and India like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea transformed European cuisine forever. Though there was a great influx of new ideas, an increase in foreign trade and a Scientific Revolution, preservation of foods remained traditional: preserved by drying, salting, and smoking or pickling in vinegar. Fare was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various Culture of Europe, European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, Diet (nutrition), diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisines. Cereals remained the most important staple during the Early Middle Ages as rice was introduced to Europe late, with the potato first used in the 16th century, and much later for the wider population. Barley, oats, and rye were eaten by the poor while wheat was generally more expensive. These were consumed as bread, porridge, gruel, and pasta by people of all classes. Cheese, fruits, and vegetables were important supplements for the lower orders while meat was more expensive and generally more prestigious. Game (food), Game, a form of meat acquired from hunting, was common only on the nobility's tabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pea Soup
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of ''Pisum sativum''. History Pea soup has been eaten since Classical antiquity, antiquity; it is mentioned in Aristophanes' ''The Birds (play), The Birds'', and according to one source "the Greeks and Romans were cultivating this legume about 500 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early modern period, Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage (or Pease pudding, pease porridge), ''Potage Saint-Germain'', made of fresh peas and other fresh greens braised in light stock and puréed, was an innovation sufficiently refined that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
