L'uso della cannabis è una pratica che diventa ogni giorno più frequente in tutto il mondo, in gran parte a causa delle molteplici proprietà che i derivati di questa pianta hanno, sia in termini ter……続きを見る
This small book explains in detail growing practices, health benefits, food preparations, and nutrient information of three nutrient-rich vegetables namely, knolkhol or kohlrabi, lettuce, and zucchi……続きを見る
This small book explains in detail growing practices and health benefits of three prominent members of Ginger family such as ginger, turmeric and Indian arrowroot. Ginger is tropical and subtropical……続きを見る
Scientific name of Broccoli is Brassica oleracea var. italic. The edible portion of a broccoli is its immature buds and thick fleshy flower stalk. There are two types of broccoli available in the ma……続きを見る
Vegetable definition is - a usually herbaceous plant (such as the cabbage, bean, or potato) grown for an edible part that is usually eaten as part of a meal.
Vegetables are parts of plants that are ……続きを見る
This small book is about ‘Spinach Herbs’ and it deals with mainly four types of edible herbaceous plants; these are Spinach (Spinacia oleracea), Malabar Spinach (Basella spp.), New Zealand Spinach (……続きを見る
This small book explains in detail growing practices, health benefits, food preparations, and nutrient information of four popular vegetables namely, artichokes, crosnes, broccoli and chives. Artich……続きを見る
Jerusalem artichoke plants are grown for its edible nutritious tubers which are actually modified underground stems called ‘rhizomes’. Jerusalem artichoke tubers are high in potassium, iron, dietary……続きを見る
Chicory or common chicory is a popular salad leafy vegetable. Two major types of common chicory are radicchio chicory and Belgian endive or Witloof chicory. Scientific name of common chicory is Cich……続きを見る
Kale leaves and Brussels sprouts are a group of nutrient-dense Cruciferous (brassica) vegetables. Some recent scientific researches conducted at the William Paterson University, New Jersey concluded……続きを見る
Leek belongs to the family Amaryllidaceae and genus Allium. Scientific name of leek is Allium porrum. Leek is believed to have originated in the Mediterranean region. Leek is a non-bulb forming memb……続きを見る
Compost is a type of organic matter that is rich in humus and plant nutrients such as nitrogen (N), phosphorus (P) and potassium (K). NPK content of compost varies from 1.5-0.5-1.0 to 3.5-1.0-2.0 de……続きを見る
The book ’21 Culinary Herbs’ explains in detail growing practices and nutritional information of following 21 herbs: Spinach, Malabar Spinach or Ceylon Spinach, Mustard Spinach Tendergreen, New Zeal……続きを見る
Generally cultivated crops are grouped into any of the three categories based on their growing cycle. These categories are annuals, biennials and perennials. Annuals complete both their vegetative a……続きを見る
This is a small book, which mainly deals with SIX bulb vegetables namely onion, garlic, shallots, leek, chives, and scallions and spring onions. All bulb vegetables are known for their characteristi……続きを見る
Brinjal or eggplant is scientifically known as Solanum melongena. It is a tropical, perennial vegetable grown for its edible fruits. It is generally grown as a half-hardy annual plant for vegetable ……続きを見る
Tamarind is a multipurpose tree. Timber of a fully grown tree yields brown-colored hardy durable heartwood which is used for various carpentry purposes. Young, tender leaves are used as a delicious ……続きを見る
Scientific name of cranberry is Vaccinium oxycoccos and it belongs to the family Ericaceae, the family of blueberry, bilberry, lingonberry and huckleberry. Vaccinium oxycoccos is native to Europe. T……続きを見る
Elephant foot yam is a popular tuber vegetable in tropics and subtropics. It is also known as “white spot giant arum”, “stink lily”, and “sweet yam”. In India, it is known by various names such as O……続きを見る
With the advent of organic food and organic farming revolution, seaweeds are now increasingly becoming popular as a naturally-grown vegetable. It is also popular as an organic salad component and as……続きを見る
Cabbage is one of the most popular winter vegetables in the tropics. Cabbage is used for making various vegetable preparations, salads, pickles and vegetable soups. Cabbage is believed to be origina……続きを見る
Cassava is a tropical tuber crop mainly grown for its edible starchy storage roots. Cassava tubers are an excellent source of carbohydrates and therefore used as a staple food in many African and As……続きを見る
This booklet is intended for providing information about cilantro (coriander leaves or coriander greens); fresh stems and tender leaves of which are used as a culinary herb for garnishing and flavor……続きを見る
Zucchini is a type of summer squash grown as a summer vegetable for its tender, edible spongy fruits. It is the most popular and widely grown summer squash vegetable. Scientific name of zucchini is ……続きを見る
Scientific name of spine gourd is Momordica dioica. Spine gourd is a cucurbitaceous vegetable which is closely related to bitter gourd. However, it is not bitter in taste as bitter gourd. As in case……続きを見る
Carrot is a biennial herbaceous plant cultivated for its starchy, edible root tubers. For vegetable purposes, carrot is grown as an annual crop. During the first season of growth, the plant complete……続きを見る
Asparagus is a cool-season vegetable that belongs to the family Liliaceae. Botanical name of asparagus is Asparagus officinalis. It is an herbaceous perennial plant. Tender shoots (spears) of aspara……続きを見る
'A remarkable book from one of our greatest plant experts' DAILY TELEGRAPH
With a new introduction by Monty Don
In revealing what worked in her own garden, Beth Chatto passes on a wealth of advice g……続きを見る
Biochemistry is a science that is closely involved with many industrial fields, especially those related to products for consumption or administration in living organisms such as animals and plants.……続きを見る
La biochimica è una scienza che è strettamente coinvolta con molti campi industriali, specialmente quelli che sono legati ai prodotti per il consumo o la somministrazione in organismi viventi come a……続きを見る
