https://botanistinthekitchen.blog/2013/06/11/aching-for-strawberries/https://botanistinthekitchen.blog/wp-content/uploads/2013/06/strawberryblackberrydiagram-001.jpgRosaceae: StrawberryBlackberryDiagramhttps://botanistinthekitchen.blog/wp-content/uploads/2013/06/rosaceae-labeled-calyx-and-stamens-001-001.jpgRosaceae labeled calyx and stamensCalyx (ring of sepals) and epicalyx removed and oriented to show stamenshttps://botanistinthekitchen.blog/wp-content/uploads/2013/06/rosaceae-strawberry-stamens.jpgRosaceae strawberry stamensPulling back the sepals reveals rings of stamens. Pollen is made in the paddle-like anthers at the tips of the stamens.https://botanistinthekitchen.blog/wp-content/uploads/2013/06/weedystrawberryflowerclose.jpgRosaceae: WeedyStrawberryFlowerCloseIndian Strawberry (Potentilla indica), showing green sepals, yellow petals, a double ring of paddle-shaped stamens, and the mound-like receptacle covered with hundreds of individual pistils (ovary, style, and stigma)https://botanistinthekitchen.blog/wp-content/uploads/2012/07/dscn05921-e1528845816419.jpgRosaceae: Strawberry in a petri dishContemplating strawberry color like Darwin (and preparing to look at achenes under the microscope)https://botanistinthekitchen.blog/wp-content/uploads/2012/07/strawberrycut.jpgRosaceae: strawberrycut2026-03-25T18:27:04+00:00monthlyhttps://botanistinthekitchen.blog/2026/02/14/introducing-gather-and-sow-the-botanist-in-the-kitchen-newsletter/2026-03-19T00:40:32+00:00monthlyhttps://botanistinthekitchen.blog/2026/02/28/gather-and-sow-march-2026-out-now/https://botanistinthekitchen.blog/wp-content/uploads/2026/02/light-iris.jpglight-iris2026-02-28T23:27:48+00:00monthlyhttps://botanistinthekitchen.blog/media/2025-06-09T20:15:05+00:00weekly0.6https://botanistinthekitchen.blog/about/about-the-authors/2024-11-28T18:10:32+00:00weekly0.6https://botanistinthekitchen.blog/2024/11/27/squashes-demystified/2024-11-28T18:08:17+00:00monthlyhttps://botanistinthekitchen.blog/2013/03/26/cucurbita-squash-diversity/https://botanistinthekitchen.blog/wp-content/uploads/2013/03/img_0419_bitter_melon.jpgIMG_0419_bitter_melonBitter melonhttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/flower.jpgflowerZucchini flowerhttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/spaghetti.jpgspaghettiSpaghetti squash (C. pepo)https://botanistinthekitchen.blog/wp-content/uploads/2013/03/c_pepo-e1364261572580.jpgC_pepoC. pepohttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/compost_volunteer2.jpgcompost_volunteer2Compost pile volunteer C. pepo (presumably) vine, probably produced by the hybridization of two commercial varieties grown by the farmer from whom we purchased a squash the previous summer.https://botanistinthekitchen.blog/wp-content/uploads/2013/03/summer_squash.jpgsummer_squashsummer squash and zucchini (C. pepo)https://botanistinthekitchen.blog/wp-content/uploads/2013/03/kabocha.jpgkabochaKabocha (C. maxima)https://botanistinthekitchen.blog/wp-content/uploads/2013/03/amish_pie.jpgAmish_pieAmish pie pumpkin (C. moschata)https://botanistinthekitchen.blog/wp-content/uploads/2013/03/long_island_cheese.jpgCucurbitaLong Island cheese pumpkin variety of C. moschata on the left, various C. pepo on the righthttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/img_0480_snakegourd.jpgIMG_0480_snakegourdA vining cucurbit (snake gourd--not sure of the species)2024-11-28T17:48:09+00:00monthlyhttps://botanistinthekitchen.blog/2017/10/27/botany-lab-of-the-month-jack-o-lantern/2024-11-28T17:47:21+00:00monthlyhttps://botanistinthekitchen.blog/2012/11/22/of-sweet-potatoes-and-putting-down-roots/https://botanistinthekitchen.blog/wp-content/uploads/2012/11/sweetpotatoplant.jpgSweetPotatoPlantUPDATE: Sprouted sweet potato, 3 months oldhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0162.jpgFinished sweet potato and parsnip stacksThe stacks, painted with sage butter and roastedhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0161.jpgMaking sweet potato and parsnip stacksAssembling stacks of sweet potatoes and parsnipshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/2012_11_20_orders_tree.jpgConvolvulaceae: Sweet potato and yam treeSweet potatoes belong in the family Convolvulaceae within the order Solanales. Yams belong in Dioscoreaceae, order Dioscoreales. See branches in red.https://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0159.jpgConvolvulaceae: cut sweet potatoSqueezing a cut sweet potato brings white latex to the surface and shows where vascular tissue is located.https://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0158.jpgConvolvulaceae: sweet potatoes wholeWhole sweet potatoeshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0156.jpgConvolvulaceae: small root on sweet potatoA line of small lateral roots are visible on this root tuberhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0153.jpgConvolvulaceae: proximal end sweet potatoThe "top" of the sweet potatoes, showing buds where new shoots (slips) will originatehttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/2012-moonflowers-ii-013.jpgConvolvulaceaeMoonflower (Ipomoea alba). Credit David Preston 20122024-11-27T23:10:01+00:00monthlyhttps://botanistinthekitchen.blog/2013/08/10/super-styled/https://botanistinthekitchen.blog/wp-content/uploads/2013/08/dsc06013.jpgDSC06013Corn ear with silkshttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/dsc06012.jpgDSC06012Corn plant. Tassels with male flowers on top, ears with exposed silks in the middle2024-11-26T19:18:41+00:00monthlyhttps://botanistinthekitchen.blog/2024/11/25/whats-new/2025-02-18T21:21:58+00:00monthlyhttps://botanistinthekitchen.blog/2013/11/26/the-irrational-nature-of-pie/https://botanistinthekitchen.blog/wp-content/uploads/2013/11/pecan-tree.jpgJuglandaceae Pecan treeHusks remaining on the branches of a pecan tree. Photo by David Prestonhttps://botanistinthekitchen.blog/wp-content/uploads/2013/11/juglandaceae-pecan-halves-close.jpgJuglandaceae pecan halves close2024-11-25T18:51:20+00:00monthlyhttps://botanistinthekitchen.blog/the-plant-food-tree-of-life/outline-view-with-links/2024-07-16T22:20:44+00:00weekly0.6https://botanistinthekitchen.blog/2022/08/10/botany-lab-of-the-month-august-edition-rocky-top-corn-soup/2023-03-26T12:45:45+00:00monthlyhttps://botanistinthekitchen.blog/2021/11/09/the-botanist-in-the-root-cellar/2022-08-02T00:02:00+00:00monthlyhttps://botanistinthekitchen.blog/2019/02/11/the-beet-goes-on/https://botanistinthekitchen.blog/wp-content/uploads/2019/02/betalainanthocyanin.jpgBetalainAnthocyaninAnthocyanins are pH sensitive, whereas betalains are stable across a wide pH range. Pomegranate juice (left) turns grey when baking soda is added; beet juice (right) does not.https://botanistinthekitchen.blog/wp-content/uploads/2019/02/amaranthaceae-cupcakes.jpegAmaranthaceae-cupcakesBeet cupcakes with beet-colored frosting. Anthocyanins don't make good food coloring; the smaller bowl of frosting was tinted with pomegranate-blueberry juice and it's just grey. The larger bowl required about a teaspoon of beet juice to become bright pink.https://botanistinthekitchen.blog/wp-content/uploads/2019/01/beetfigures.002.jpegAmaranthaceae: beet cross section 2https://botanistinthekitchen.blog/wp-content/uploads/2019/01/beetfigures.001.jpegAmaranthaceae: beet cross section 1https://botanistinthekitchen.blog/wp-content/uploads/2019/01/fullsizeoutput_398.jpegAmaranthaceae: white and red beets wholehttps://botanistinthekitchen.blog/wp-content/uploads/2019/01/fullsizeoutput_397.jpegAmaranthaceae: beet kvasshttps://botanistinthekitchen.blog/wp-content/uploads/2019/01/fullsizeoutput_390.jpegAmaranthaceae: yellow and red cooked beetshttps://botanistinthekitchen.blog/wp-content/uploads/2019/01/img_2834.jpgAmaranthaceae: yellow beet rings2022-02-13T00:00:03+00:00monthlyhttps://botanistinthekitchen.blog/2021/12/19/the-adoration-of-the-pine-nut/2021-12-24T15:31:01+00:00monthlyhttps://botanistinthekitchen.blog/2021/11/24/chasing-pickled-peaches/2024-10-09T05:20:43+00:00monthlyhttps://botanistinthekitchen.blog/2017/07/20/preserving-diversity-with-some-peach-mint-jam/https://botanistinthekitchen.blog/wp-content/uploads/2017/07/img_2668.jpgRosaceae: chopped peachesAn assortment of chopped peacheshttps://botanistinthekitchen.blog/wp-content/uploads/2017/07/peachmintimages-007.jpegRosaceae: close up of a peach style and fuzzThe style is still attached to this peach at the "bottom," which is really the top (distal) end of the fruit from the perspective of the flower. Pale spots on the skin are lenticels, which allow the fruit to breathe.https://botanistinthekitchen.blog/wp-content/uploads/2017/07/peachmintimages-006.jpegRosaceae: assortment of peach shapesAssortment of peach shapes: three round and a flat (doughnut) peachhttps://botanistinthekitchen.blog/wp-content/uploads/2017/07/peachmintimages-005.jpegRosaceae: style ends of peach varietiesVariation in peach shape at the stylar end ("bottom" but really top of the ovary). Clockwise from top left: round bottom; deeply indented bottom of a flat peach, indented bottom of a round peach; pointy bottom. The deep indentations of flat peaches leave them susceptible to mold. CLICK to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2017/07/peachmintimages-003.jpegRosaceae: peach and mint togetherhttps://botanistinthekitchen.blog/wp-content/uploads/2017/07/peachmintimages-002.jpegRosaceae: genetics of stones and fleshTable 1. CLICK to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2017/07/peachmintimages-001.jpegRosaceae: Peaches in a bowlYellow freestone peaches, one with a bit of anthocyanin in its flesh2021-11-22T00:46:16+00:00monthlyhttps://botanistinthekitchen.blog/2020/12/21/some-favorite-christmas-posts-from-the-past/2021-10-06T20:41:41+00:00monthlyhttps://botanistinthekitchen.blog/2020/12/17/the-leftovers-of-2020/https://botanistinthekitchen.blog/wp-content/uploads/2020/12/better-homes-and-gardens-feb-1951.jpgBetter Homes and Gardens; Feb 1951Portion of a 1952 advertisement from Better Homes and Gardens for Campbells souphttps://botanistinthekitchen.blog/wp-content/uploads/2020/12/better-homes-and-gardens-feb-1942.jpgBetter Homes and Gardens; Feb 1942Advertisement from 1942 for Campbell's soup. Click to enlarge.https://botanistinthekitchen.blog/wp-content/uploads/2020/12/2004e78b-02c5-4300-abad-669764305f97.jpegApiaceae: celery base cutBase of a bunch of celery, trimmed to show leaf arrangementhttps://botanistinthekitchen.blog/wp-content/uploads/2020/12/1f0910e3-5f7d-4547-9cfd-40d7199b0816.jpegApiaceae: celery and fennelCelery (left) and fennel (right)https://botanistinthekitchen.blog/wp-content/uploads/2020/12/675033ec-d875-439a-bc41-45b87b317b65-e1608168168236.jpegFabaceae: fenugreek seedsFenugreek seeds2021-02-03T00:07:18+00:00monthlyhttps://botanistinthekitchen.blog/recipes-and-activities/2020-12-17T02:10:33+00:00weekly0.6https://botanistinthekitchen.blog/2020/03/31/botanizing-in-the-kitchen/2020-12-09T01:24:19+00:00monthlyhttps://botanistinthekitchen.blog/2020/05/25/the-botanist-stuck-in-the-kitchen-with-you-and-peas/https://botanistinthekitchen.blog/wp-content/uploads/2020/05/peeeees.003-e1593217421216.jpegFabaceae: closeup of sugar snap pea flowerCloseup of sugar snap pea flower with tiny developing fruit.2020-12-09T01:05:00+00:00monthlyhttps://botanistinthekitchen.blog/2020/07/12/an-update-buy-me-some-peanuts/https://botanistinthekitchen.blog/wp-content/uploads/2020/07/img_0317-e1594584855791.jpgGeorge Washington Carver sculptureSculpture in the George Washington Carver Garden at the Missouri Botanical Garden. Sculpture by Tina Allen. Photo KPrestonhttps://botanistinthekitchen.blog/wp-content/uploads/2020/07/img_0315.jpgCarverQuoteMOBotGardenA quote by George Washington Carver, Missouri native, memorialized at the Missouri Botanical Garden. Photo: KPreston2020-09-02T23:17:33+00:00monthlyhttps://botanistinthekitchen.blog/2020/04/25/the-botanist-stuck-in-the-kitchen-rummaging-for-beets/2020-05-12T18:42:34+00:00monthlyhttps://botanistinthekitchen.blog/2020/04/11/sheltering-in-the-kitchen-with-oatmeal/2020-04-11T22:28:47+00:00monthlyhttps://botanistinthekitchen.blog/2020/03/31/botanizing-in-the-kitchen-with-kale/2020-08-31T11:38:42+00:00monthlyhttps://botanistinthekitchen.blog/2020/03/27/the-botanist-stuck-in-the-kitchen-saturday-night-artichoke-edition/2020-03-30T14:21:55+00:00monthlyhttps://botanistinthekitchen.blog/2020/03/26/the-botanist-stuck-in-the-kitchen/2020-03-29T21:37:00+00:00monthlyhttps://botanistinthekitchen.blog/2019/12/19/dreaming-of-white-cocoa-hibiscus-and-a-happy-gomphothere/2023-08-27T06:54:20+00:00monthlyhttps://botanistinthekitchen.blog/2019/12/22/sage-rosemary-and-chia-three-gifts-from-the-wisest-genus-salvia/https://botanistinthekitchen.blog/wp-content/uploads/2019/12/80202236.jpgRosemary oil glands (Rosmarinus) LamiaceaeScanning electron micrograph (SEM) of a leaf of the Rosemary plant (Salvia rosmarinus). Spherical oil glands are found amongst the branched hairs (trichomes) covering the lower surface of the leaf which has a greater profusion of hairs and glands than the upper surface. When the glands are damaged or broken the oil is released, producing an aromatic odour. Magnification: x1550 (x381 at 10cm wide). Photo from https://psmicrographs.com/sems/flowers-plants/https://botanistinthekitchen.blog/wp-content/uploads/2019/12/will-clac39fen-bockhoff-2017-rom-old-world-salvia-phylogeny-21.jpgLamiaceae SalviaFig. 8 from Will et al. 2017. Salvia s.l. in time and space. A: Distribution of Salvia s.l., putative migration routes and fossil sites; BLB = Bering Land Bridge; D = Dorystaechas; M= Meriandra; NALB = North Atlantic Land Bridge; P = Perovskia; R = Rosmarinus; Z = Zhumeria; white arrows indicate repeated colonization of S Africa and dispersal from the Eastern Cape to Madagascar; hatched arrows (dark grey) indicate the repeated colonization of the Canary Islands from two different mainland sources; red arrow illustrate the dispersal from E Asia to Eurasia reflected by S. glutinosa; black arrows correspond to dispersal events from the OW to America reflected by two distinct lineages; ? = route uncertain; template of the map provided by the German earth science portal (www.mygeo.info). B: Simplified phylogenetic tree; nodes discussed in the text are indicated by capital letters; colors reflect distribution areas. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)https://botanistinthekitchen.blog/wp-content/uploads/2019/12/img_0330-2.jpgLamiaceae Salvia chia seeds sage leafchia nutlets (S. hispanica) and a dried sage (S. officinalis) leaf for scalehttps://botanistinthekitchen.blog/wp-content/uploads/2019/12/drew-et-al.-2017-salvia-un-the-greatest-number-annotated-5.jpgDrew et al. - 2017 - Salvia un the greatest number LamiaceaeFigure 2 from Drew et al. (2017). (A) Composite chronogram of subtribe Salviinae based on chloroplast DNA sequences from previous molecular phylogenetic analyses. Asterisks denote nodes with low support and/or conflicting resolution among previous analyses. Salvia nomenclature follows subgeneric clades described here, including three tentatively named clades that await proper circumscription. Calibrations based on Drew & Sytsma (2012; See supplementary figure S4) (B) Circle cladogram framed on larger chronogram with weakly supported nodes collapsed, depicting species diversity and generalized staminal types within each clade of Salvia; modified after Walker & Sytsma (2007) and Walker et al. (2015). S. elegans (pineapple sage), S. sclarea (clary sage), and S. hispanica (chia) are in the American subgenus Calosphace. Rosemary is in its own subgenus, Rosmarinus. https://botanistinthekitchen.blog/wp-content/uploads/2019/12/img_0308.jpgLamiaceae Salvia macaronsSalvia in macarons at my local bakery (Fire Island) this week: blackberry-sage and rosemary-merlot. https://botanistinthekitchen.blog/wp-content/uploads/2019/12/parsleysage.jpgLamiaceae Parsley, Sage, Rosemary and Thyme album by Simon & GarfunkelParsley, Sage, Rosemary and Thyme album cover by Simon & Garfunkel (1966)https://botanistinthekitchen.blog/wp-content/uploads/2019/12/img_0233.jpgLamiaceae Salvia officinalis sage dryBundle of dried sage, recently, recently, in Alaskahttps://botanistinthekitchen.blog/wp-content/uploads/2019/12/chia_tree.jpgLamiaceae Salvia chia_treehttps://botanistinthekitchen.blog/wp-content/uploads/2019/12/live-rosemary-in-burlap-with-bow-o.jpgLamiaceae Salvia live-rosemary-in-burlap-with-bow-oA rosemary shrub trimmed into a conifer shape. Photo from Pottery Barn.https://botanistinthekitchen.blog/wp-content/uploads/2019/12/ajb21115-fig-0002-m.jpgLamiaceae SalviaFigure 2 from Walker et al 2004. Flower and pollination of Salvia pratensis (Salvia clade I). A flower without the lever mechanism activated (A). As the pollinator enters the flower (B), the pollen is deposited on the back of the pollinator. As the pollinator enters an older flower (stamens removed from sketch, but remain present in flower) pollen is transferred (C). The posterior anther thecae forming the lever can be fused or free and in the subg. Leonia, produce fertile pollen (from Claßen‐Bockhoff et al., 2003)2019-12-23T00:52:37+00:00monthlyhttps://botanistinthekitchen.blog/2019/09/06/botany-lab-of-the-month-contrasting-brassica-plants-in-the-garden/https://botanistinthekitchen.blog/wp-content/uploads/2019/09/img_8063-1.jpgBrassicaceae: Brassica oleracea: collard greensGiant collard green leaves subtend very tiny axillary buds.https://botanistinthekitchen.blog/wp-content/uploads/2019/09/img_8062-1.jpgBrassicaceae: Brassica oleracea: collard greenscollard greens plant (Brassica oleracea)https://botanistinthekitchen.blog/wp-content/uploads/2019/09/img_8061-1.jpgBrassicaceae: Brassica oleracea: Brussels sproutsBrussels sprouts plant (Brassica oleracea)https://botanistinthekitchen.blog/wp-content/uploads/2019/09/img_8060-1-1.jpgBrassicaceae: Brassica oleracea: Brussels sproutshttps://botanistinthekitchen.blog/wp-content/uploads/2019/09/img_8059-1.jpgBrassicaceae: Brassica napus: red Russian kaleRed Russian kale (Brassica napus)https://botanistinthekitchen.blog/wp-content/uploads/2019/09/img_8058-1.jpgBrassicaceae: Brassica napus: rutabagahttps://botanistinthekitchen.blog/wp-content/uploads/2019/09/img_8057-1.jpgBrassicaceae: Brassica napus: rutabagahttps://botanistinthekitchen.blog/wp-content/uploads/2019/05/img_4532.jpgBrassicaceae, Brassica oleracea, winterbor kale stem showing axillary budsThis winterbor kale stem overwintered. Above each leaf scar (from last year) new leaves are expanding on a new lateral stem from the axillary buds. These will probably flower immediately. 2021-06-30T14:49:42+00:00monthlyhttps://botanistinthekitchen.blog/2012/08/30/the-stone-fruits-of-summer/https://botanistinthekitchen.blog/wp-content/uploads/2012/08/parisalmonds3.jpgRosaceae: ParisAlmonds3https://botanistinthekitchen.blog/wp-content/uploads/2012/07/stonefruit2better.jpgRosaceae: stonefruit2betterhttps://botanistinthekitchen.blog/wp-content/uploads/2012/07/nectarinepitpink.jpgRosaceae: nectarinepitPink2019-04-10T17:25:04+00:00monthlyhttps://botanistinthekitchen.blog/2014/09/27/the-extreme-monocots/https://botanistinthekitchen.blog/wp-content/uploads/2014/09/vanilla_flowr.jpgvanilla_flowrvanilla flower (photo from Kew)https://botanistinthekitchen.blog/wp-content/uploads/2014/09/vanilla_microscope.jpgvanilla_microscopevanilla bean split under a microscope https://botanistinthekitchen.blog/wp-content/uploads/2014/09/rosaceae.jpgrosaceaeRose family fruit (in a lab exercise). Smallest seeds are in the blackberries and raspberries in the petri dish in the far right corner, the largest in the tree-borne stone fruits peach and plum on the lefthttps://botanistinthekitchen.blog/wp-content/uploads/2014/09/colocasia.jpgcolocasiaColocasia leaveshttps://botanistinthekitchen.blog/wp-content/uploads/2014/09/dscn0646.jpgDSCN0646a vanilla bean and a coconut (in a lab exercise about seed size)https://botanistinthekitchen.blog/wp-content/uploads/2014/09/220px-titan-arum1web.jpg220px-Titan-arum1webtitan arumhttps://botanistinthekitchen.blog/wp-content/uploads/2014/09/monocot_tree2.jpgmonocot_tree2https://botanistinthekitchen.blog/wp-content/uploads/2014/09/monkey.jpgOLYMPUS DIGITAL CAMERAsquirrel monkey in a coconut palmhttps://botanistinthekitchen.blog/wp-content/uploads/2014/09/dblcoconut.jpgdblcoconutDouble coconuthttps://botanistinthekitchen.blog/wp-content/uploads/2014/09/mustar.jpgmustar2019-03-20T19:17:46+00:00monthlyhttps://botanistinthekitchen.blog/2018/12/17/the-chestnut-song/2019-02-11T19:57:57+00:00monthlyhttps://botanistinthekitchen.blog/2018/12/14/angelica-holiday-fruitcake-from-a-sometimes-toxic-family/https://botanistinthekitchen.blog/wp-content/uploads/2018/12/IMG_0989.jpgApiaceae HeracleumDried Heracleum stalks from the previous year no longer exude phototoxic sap and make great giant magic wands. https://botanistinthekitchen.blog/wp-content/uploads/2018/12/20181213_apiaceae.jpgApiaceae phylogeny 20181213_apiaceaePhylogenetic relationships of some edible and toxic species in the Apiaceae. Toxic branches in green. Tree data from Phylomatic; image constructed using Mesquite.https://botanistinthekitchen.blog/wp-content/uploads/2018/12/UAAH_0003853.jpgApiaceaeBeach lovage. Photo from the Consortia of Pacific Northwest Herbaria.https://botanistinthekitchen.blog/wp-content/uploads/2018/12/IMG_9116.jpgApiaceae: lovage stalk strawLovage stalk strawhttps://botanistinthekitchen.blog/wp-content/uploads/2018/12/IMG_7988.jpgApiaceae: lovage (with parsley and dill at its base)https://botanistinthekitchen.blog/wp-content/uploads/2018/12/IMG_2549.jpgApiaceae celeryceleryhttps://botanistinthekitchen.blog/wp-content/uploads/2018/12/sami_potatoes-12.jpgsami_potatoes 1218th-century Sami boat sleigh, pulled by domestic reindeer. Etching by Knud Leems in 1767, found in Robinson and Kassam. https://botanistinthekitchen.blog/wp-content/uploads/2018/12/candied-angelica-recipe-1024x610-e1544739866293.jpgApiaceae: candied angelica stalksAngelica stems candied and photographed by hunter-harvester-gardener extraordinaire Hank Shaw. Recipe on his blog: https://honest-food.net/candied-angelica/https://botanistinthekitchen.blog/wp-content/uploads/2018/12/id126915.jpgApiaceaeWild A. archangelica specimen archived at the Consortium of Pacific Northwest Herbaria.https://botanistinthekitchen.blog/wp-content/uploads/2018/12/dsc00120.jpgApiaceaeA. lucida inflorescence covered by pollinating flies and wasps. Photo by M. Carlson.2018-12-17T21:08:37+00:00monthlyhttps://botanistinthekitchen.blog/2018/11/19/the-ballad-of-farro-salad/2018-11-19T17:11:20+00:00monthlyhttps://botanistinthekitchen.blog/the-plant-food-tree-of-life/2018-09-05T22:08:42+00:00weekly0.6https://botanistinthekitchen.blog/2013/09/02/evolution-of-lemon-flavor/https://botanistinthekitchen.blog/wp-content/uploads/2013/09/2013_09_01_lemon_oil.jpg2013_09_01_lemon_oilPhylogeny of plant orders with edibles (click the tree to enlarge). Orders with species with lemony essential oils are highlighted in red. For a refresher on reading phylogenies, please see our food plant tree of life page.https://botanistinthekitchen.blog/wp-content/uploads/2013/09/dsc00950-e1506143588853.jpgDSC00950Lemon thyme on the left, French thyme on the righthttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/img_0093_citrus.jpgIMG_0093_citrusCitrushttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/dsc00970.jpgDSC00970Lemon verbenahttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/img_0113.jpgIMG_0113Lemon balmhttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/lemongrass.jpglemongrassLemongrass (photo from Wikipedia)https://botanistinthekitchen.blog/wp-content/uploads/2013/09/dsc06633.jpgDSC06633Lemon vebena and lemon balm leaves, pre-syrup https://botanistinthekitchen.blog/wp-content/uploads/2013/09/dsc00796.jpgDSC00796Meyer lemons2018-09-16T17:12:08+00:00monthlyhttps://botanistinthekitchen.blog/2018/06/12/kiwifruit-2-why-are-they-green/https://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_6587-e1528934225147.jpgActinidiaceaeChickens as Actinidia seed dispersers; the red pigment is betalain from beets also in the kitchen scrapshttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/rhubarb_leaves.jpgPolygonaceae: rhubarb_leaves"Mom, why are the new rhubarb leaves red?" Because they are full of carotenoids and anthocyanins to provide sun protection and antioxidant capacity during leaf expansion before chlorophyll production is completehttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/91097645_jameslind.jpgRutaceaeJames Lind curing scurvy (vitamin C deficiency) with citrus fruit at sea in 1747. Image via the BBC.https://botanistinthekitchen.blog/wp-content/uploads/2018/06/goxw2400.jpgEricaceaeHighbush blueberry (Vaccinium alaskaense), in September in Alaska. The leaves are beginning to yellow, revealing carotenoids underneath the chlorophyll. The berries are full of anthocyanins.https://botanistinthekitchen.blog/wp-content/uploads/2018/06/sweet-chocolate-pepper_lrg.jpgSolanaceaeThe brown color in these bell peppers is from a combination of green chlorophyll and red lycopene (image from Seed Savers)(http://www.southernexposure.com/sweet-chocolate-choco-sweet-bell-pepper-03-g-p-1010.html).https://botanistinthekitchen.blog/wp-content/uploads/2018/06/diversity-of-fruit-characteristics-in-some-fi-gs-from-papua-new-guinea-a-ficus.pngMoraceae FicusFigure 1 from Lomascolo et al. (2010): "Diversity of fruit characteristics in some figs from Papua New Guinea. ( A ) Ficus pachyrrachys, mean diameter ( x ) = 59.4 mm. ( B ) F. hispidoides , x = 52.1 mm. ( C ) F. subulata , x = 11.3 mm. ( D ) F. benjamina , x = 9.8 mm ( E ) F. dammaropsis , x = 69.5 mm. This is a fi g cut in half to show the numerous tiny seeds. ( F ) F. pungens, x = 9.0 mm. ( G ) F. congesta , x = 40.8 mm. A , B , and G show the typical bat-syndrome traits. C , D , and F show the typical bird-syndrome traits."https://botanistinthekitchen.blog/wp-content/uploads/2018/06/800px-helictissubaurantiacuswolf.jpgChineseFerretBadgerA Chinese ferret-badger, shown eating Actinidia fruit (I think). The illustration is from the Proceedings of the Zoological Society of London (1862)(https://archive.org/stream/proceedingsofgen62zool#page/n457/mode/1up). The Latin name Helictis subaurantiacus has been changed to Melogale moschata. For a modern account of ferret-badgers and Actinidia in China, see Zhou (2008).https://botanistinthekitchen.blog/wp-content/uploads/2018/03/thumb_dsc06838_1024-e1526943493770.jpgActinidiaceae Actinidiaunpeeled, sliced kiwiberry (A. arguta)https://botanistinthekitchen.blog/wp-content/uploads/2013/08/rosaceae-bartlett-pears.jpgRosaceae Bartlett pearshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/rutaceaebuddhahandfruit1.jpgRutaceae:BuddhaHandFruit12018-08-24T19:06:51+00:00monthlyhttps://botanistinthekitchen.blog/2018/06/15/spruce-tips/https://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_7553.jpgPinaceaeHemlock conifer trees (Tsuga) tips are safehttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_0328-e1529094889672.jpgPinaceaechopped spruce tipshttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_7712.jpgPinaceaehttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_7745.jpgPinaceaespruce tip shortbread with lemon zesthttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_7689-e1529093153812.jpgPinaceae: white spruceyoung spruce tips, still capped with bud scaleshttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_7687.jpgPinaceae: white spruceexpanding spruce tips (white spruce)https://botanistinthekitchen.blog/wp-content/uploads/2018/06/tpp078if3.jpegPinaceaeFig. 3 from Sutinen et al. (2009): (A) Longitudinal section of a vegetative spruce bud sampled in the field on 17 January 2007. The primordial shoot is about one-third of the total length of the bud. The line on the bud shows the measuring point of the primordial shoot and that of the whole bud. The bud scales (Bs) are compact and glossy at the outer surface, but delicate and white around the primordial shoot. Bar = 1 mm. (B) Upper surface of primordial shoot from A. Primordial needles are tightly pressed against the primordial shoot and their tips are all blunt (C) giving a rounded appearance to the tips when viewed around the naked, star-shaped apex at the top of the bud. Bars in B = 0.5 mm and in C = 0.2 mm. This figure appears in colour in the online version of Tree Physiology.https://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_0330.jpgPinaceae fungushttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/img_0327-e1529093852491.jpgPinaceaechopped spruce tipshttps://botanistinthekitchen.blog/wp-content/uploads/2018/06/1-s2-0-s0098847298000124-gr1.jpgPinaceaeFig. 1 from Moss et al. (1998): "(A–D) Light micrographs of transverse sections of first-year red spruce needles, collected at the mid-elevation site on Mt. Moosilauke, showing normal developmental maturation over the 1988 growing season. E, epidermis; H, hypodermis; RC, resin canal; S, stomate. (A) Collected June 29, 1988. Note immature light staining of epidermal tissue system and numerous discrete chloroplasts in mesophyll. (B) Collected August 2, 1988. Note dark staining, thick-walled epidermal system and still immature mesophyll. (C) Collected August 17, 1988. Note fully developed mesophyll with discrete chloroplasts characterizing a healthy needle. (D) Collected September 20, 1988. Note discrete chloroplasts and fine granular, light staining of cytoplasmic contents. Also note absence of damage symptoms."2021-05-17T15:54:28+00:00monthlyhttps://botanistinthekitchen.blog/2012/11/05/the-extraordinary-diversity-of-brassica-oleracea/https://botanistinthekitchen.blog/wp-content/uploads/2012/11/kale_redbor21.jpgRedbor kale in AlaskaRedbor kale in Alaskahttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0503_greenkale_collards.jpgGreen curly kale and collard greensGreen curly kale and collard greenshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0425_redsavoycabbage.jpgRed Savoy cabbage at MonticelloRed Savoy cabbage, just beginning to develop a headhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0405_kale_greencurly_damaged.jpgCaterpillar damage on young green curly kale in the garden at MonticelloCaterpillar damage on young green curly kale in the garden at Monticellohttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/red_russian_kale_pile.jpgPile of KalePile of kale at the farmer's markethttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/baby_red_cabbage.jpgRed cabbage seedlingRed cabbage seedlinghttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/seeds.jpgBrassica oleracea seedsBrassica oleracea seedshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/wild_yellow_mustard_flower_sinapis_arvensis.jpgSinapis arvensisWild yellow mustard (Sinapis arvensis)https://botanistinthekitchen.blog/wp-content/uploads/2012/11/cauliflower_pile.jpgCauliflowerCauliflower at the farmer's markethttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/cauliflower_florets1.jpgCauliflower floretsCauliflower inflorescence, highly branched2021-10-21T05:21:27+00:00monthlyhttps://botanistinthekitchen.blog/2013/05/12/bamboo-shoots-the-facts-about-bracts-part-3/https://botanistinthekitchen.blog/wp-content/uploads/2013/05/dsc_2303a.jpgDSC_2303aBeautiful striped, translucent bract unfurling from a cut bamboo shoot.https://botanistinthekitchen.blog/wp-content/uploads/2013/05/dsc_2306a-1.jpgDSC_2306a-1Peeled bamboo shoot, showing tender immature leaves and apical meristem tissue https://botanistinthekitchen.blog/wp-content/uploads/2013/05/dsc_2290a-1.jpgDSC_2290a-1Bamboo shoots invade the lawn. The biggest two are ready for harvest (photo by David Inouye)https://botanistinthekitchen.blog/wp-content/uploads/2013/05/chandrapurjan2011-004.jpgDemonstrating building with bamboo frame-concrete (informant 204)Bamboo canes as rebar in concrete, Chandrapur, India (photo by Forrest Fleischman)https://botanistinthekitchen.blog/wp-content/uploads/2013/05/dsc_2309.jpgDSC_2309Bamboo rhizome with fine roots and a shoot that had poked up into the lawn (photo by David Inouye)2025-08-20T08:16:20+00:00monthlyhttps://botanistinthekitchen.blog/2018/07/06/botany-lab-rant-of-the-month-thats-a-magic-beanstalk-not-a-soybean/2018-09-07T14:58:55+00:00monthlyhttps://botanistinthekitchen.blog/2018/05/21/kiwifruit-1-why-are-they-so-fuzzy/https://botanistinthekitchen.blog/wp-content/uploads/2018/05/pedicularis_lanata.jpgScrophulariaceaeAlpine Pedicularis lanata and Dryas, with wooly trichome-covered inflorescence and leaves, respecively (Chugach Mountains, Alaska)https://botanistinthekitchen.blog/wp-content/uploads/2018/05/20180521_kiwi-e1526944452987.pngActinidiaceae ActinidiaFigure 2. All species in the kiwifruit genus (Actinidia) are climbing woody vines (lianas) that are dioecious, with separate staminate (male) and pistillate (female) flowers, usually borne on separate vines. The pistillate Actinidia flower (photo from Guo et al. 2013) in the photos shows multiple stigmas and styles arising from the fused carpels in the ovary (the pistillate flowers do make stamens but lack viable pollen). Each stigma/style provides an avenue for the pollination of the ovules in the locules of one of the fused carpels within the ovary. The stigmas are persistent and visible on ripe fruit. https://botanistinthekitchen.blog/wp-content/uploads/2018/05/2016-06-08-11-40-25.jpgFabaceaeAlpine Oxytropis nigrescens has fuzzy trichome-colored leaves, while its adjacent Dryas does not.https://botanistinthekitchen.blog/wp-content/uploads/2018/05/slide11-e1526944085401.pngActinidiaceae ActinidiaFigure 1. Position of major vascular bundles (xylem and phloem) and structures in kiwifruit. Kiwifruit is botanically classified as a berry, a fleshy fruit that develops from a single ovary. The kiwifruit ovary is composed of numerous fused carpels. Each carpel bears its own style and stigma, creating a starburst pattern in the center of the pistillate flowers (see Figure 2 below). Those stigmas can persist through fruit ripening and remain visible at an end of ripe kiwifruit (shown here on A. arguta). The same goes for the tough sepals below the petals. Those many carpels contain chambers called locules, in which seeds develop. Septa divide locules and carpels within the ovary and are visible in a kiwi cut in cross section as pale white lines (shown here for A. chinensis var. deliciosa). The carpels radiate around the large, white central (axial) placenta, which is formed of homogeneous, large parenchyma cells and vascular tissue. The major vascular bundles in the fruit are also generally visible in cross section as translucent dots. Anatomy from Clearwater et al. (2012) and Guo et al. (2013).https://botanistinthekitchen.blog/wp-content/uploads/2018/05/hallett_sutherland_2005_fig1.jpgActinidiaceae ActinidiaMonkey peaches. Fig. 1 from Hallet and Sutherland (2005): mature fruits from (A) A. chinensis var. deliciosa (fruit color green), (B) A. chinensis var. chinensis (golden kiwi, fruit color yellow), and (C) A. arguta (kiwiberry). Bar = 10mm. Notice the prominent persistent stigmas on the distal end (opposite the stem).https://botanistinthekitchen.blog/wp-content/uploads/2018/05/boj_1073_f1.gifActinidiaceae ActinidiaFig. 1 from Li et al. (2010) showing progression of dominance from A. chinensis var. chinensis and polyploidy in western China to var. deliciosa and diploidy in the east: "The geographical distribution of 16 sample populations of Actinidia. A, The three steps of the Chinese topography are shown and the rectangle indicates the region in which the samples were obtained. B, Pie diagrams represent the proportion of ploidy races within each population. The colour spectrum of the map from blue to red indicates the altitude change."https://botanistinthekitchen.blog/wp-content/uploads/2018/03/thumb_img_0371_1024.jpgActinidiaceae Actinidiapeeled, sliced green A. chinensishttps://botanistinthekitchen.blog/wp-content/uploads/2018/03/actinidia_fruits.jpgActinidiaceae Actinidia_fruitsFig. 1 from Crowhurst et al. (2008) of some fruit diversity in Actinidia, showing both fuzzy and smooth skin types: "A is A. arguta, C is A. chinensis, D is A. deliciosa, E is A. eriantha, I is A. indochinensis, P is A. polygama and S is A. setosa."https://botanistinthekitchen.blog/wp-content/uploads/2017/03/img_1974.jpgActinidiaceae: kiwifruit calyxPersistent sepals on a green kiwifruithttps://botanistinthekitchen.blog/wp-content/uploads/2017/03/img_1968.jpgActinidiaceae: kiwifruit heartA heart-shaped green kiwifruit (Actinidia chinensis var. deliciosa), covered in fuzzy trichomes2021-11-19T00:45:50+00:00monthlyhttps://botanistinthekitchen.blog/2013/04/26/preparing-asparagus-the-facts-about-bracts-part-2/https://botanistinthekitchen.blog/wp-content/uploads/2013/04/img_1731.jpgAsparagaceae: asparagus fern with cladodesAsparagus fern with flattened branches called cladodeshttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/img_1729.jpgAsparagaceae: stem bottom showing bundlesBottom of an asparagus stem, showing the vascular bundles scattered throughouthttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/img_1727.jpgAsparagaceae: asparagus tip and cladodeAsparagus tip showing scale leaves and baby cladodehttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/slide1.jpgAsparagaceae labeled asparagus bundleAsparagus vascular bundle at 100X magification2023-04-24T14:42:08+00:00monthlyhttps://botanistinthekitchen.blog/about/2018-06-19T16:50:34+00:00weekly0.6https://botanistinthekitchen.blog/2015/01/13/rapunzel/https://botanistinthekitchen.blog/wp-content/uploads/2015/01/img_0719.jpgIMG_0719Our princess, in the Tangled-inspired dress from Santahttps://botanistinthekitchen.blog/wp-content/uploads/2015/01/220px-0_campanula_rapunculus_-_yvoire.jpg220px-0_Campanula_rapunculus_-_YvoireThe rapunzel plant (Campanula rapunculus; Campanulaceae). Photo from Wikipedia.2018-06-15T20:25:43+00:00monthlyhttps://botanistinthekitchen.blog/2018/01/28/pirates-of-the-carob-bean/https://botanistinthekitchen.blog/wp-content/uploads/2018/01/carobseeds24k.jpegFabaceae CarobSeeds24K24 carat magic!https://botanistinthekitchen.blog/wp-content/uploads/2018/01/carobpods.jpegFabaceae: CarobPodsWhole carob pod (left) and immature pod opened to show pulp and seeds. The pulp hardens and turns pale brown at maturity.https://botanistinthekitchen.blog/wp-content/uploads/2018/01/carobpirates.jpegFabaceae CarobPirateshttps://botanistinthekitchen.blog/wp-content/uploads/2018/01/carobpeanutballs.jpegFabaceae CarobPeanutBallsPeanut carob balls. This batch was rolled in sugar for some sparkle. Sugar is not necessary for taste because carob is naturally sweet.https://botanistinthekitchen.blog/wp-content/uploads/2018/01/caroboldinflor.jpegFabaceae CarobOldInflorOnly a few ovaries per inflorescence survive to become a carob pod. This one is happy to see you.https://botanistinthekitchen.blog/wp-content/uploads/2018/01/carobmocha.jpegFabaceae CarobMochaCarob mocha brewing in a French presshttps://botanistinthekitchen.blog/wp-content/uploads/2018/01/carobleaf.jpegFabaceae CarobLeafA single large carob leaf, with four pairs of leaflets. At dusk, leaflets fold up towards each other, like pairs of hands, thanks to the thick pulvinus at the base of each leaflet.https://botanistinthekitchen.blog/wp-content/uploads/2018/01/carobflowersclose.jpegFabaceae CarobFlowersCloseInflorescence with hermaphroditic flowers. Flowers have both pistils (stigma, short style, ovary) and stamens (anthers on filaments). They lack petals, and their sepals are very short, obscured by the green nectary.2018-09-07T16:57:03+00:00monthlyhttps://botanistinthekitchen.blog/2017/12/14/a-holiday-pineapple-for-the-table/https://botanistinthekitchen.blog/wp-content/uploads/2017/12/img_2758-e1513273840494.jpgBromeliaceae: whole pineapple#PineappleChristmasTree waiting to be decoratedhttps://botanistinthekitchen.blog/wp-content/uploads/2017/12/bromeliaceae-pineapple-flr-dissection.jpegBromeliaceae pineapple flr dissectionhttps://botanistinthekitchen.blog/wp-content/uploads/2017/12/bromeliaceae-pineapple-eyes.jpegBromeliaceae pineapple eyeshttps://botanistinthekitchen.blog/wp-content/uploads/2017/12/bromeliaceae-bracts.jpegBromeliaceae bractshttps://botanistinthekitchen.blog/wp-content/uploads/2017/12/bromeliaceae-pineapple-ovaries.jpegBromeliaceae pineapple ovarieshttps://botanistinthekitchen.blog/wp-content/uploads/2017/12/dunmore_pineapple.jpgBromeliaceae Dunmore_pineappleThe Dunmore Pineapple, built in 1761 atop the pineapple-growing glass house of the Earl of Dunmore in Scotland. Image from Wikipedia (https://en.wikipedia.org/wiki/Dunmore_Pineapple#/media/File:Dunmore_pineapple.jpg)https://botanistinthekitchen.blog/wp-content/uploads/2017/12/1280px-pineapple_-_ananas_comosus_-_starting_stage.jpgBromeliaceae 1280px-PineApple_-_Ananas_comosus_-_starting_stageImmature pineapple inflorescence, showing Fibonacci spiral pattern of flower buds, each subtended by a prominent bract. Image from Wikipedia (https://en.wikipedia.org/wiki/Pineapple#/media/File:PineApple_-_Ananas_comosus_-_starting_stage.jpg)https://botanistinthekitchen.blog/wp-content/uploads/2017/12/flowering_pineapple_sept_4_2011.jpgBromeliaceae Flowering_Pineapple_Sept_4_2011Flowering pineapple. Image from Wikipedia (https://en.wikipedia.org/wiki/Pineapple#/media/File:Flowering_Pineapple_Sept_4_2011.jpg)2025-07-30T06:21:11+00:00monthlyhttps://botanistinthekitchen.blog/2013/02/04/pomegranates-and-the-art-of-herbivore-attraction/https://botanistinthekitchen.blog/wp-content/uploads/2013/02/punica_fruit_structure_diagram_correct.jpgpunica_fruit_structure_diagram_correctPomegranate halved longitudinally with digram of cross sections of upper and lower carpel whorls. Notice the persistent calyx and stamens. Diagrams from Watson and Dallwitz (1992).https://botanistinthekitchen.blog/wp-content/uploads/2013/02/wett-5762-punica-protopunica.jpgPunica protopunicaPunica protopunica flower and fruit, P. granatum fruit (Picture modified from Richard Wettstein - Handbuch der Systematischen Botanik (1924) - Permission granted to use under GFDL by Kurt Stueber. Source: www.biolib.de)https://botanistinthekitchen.blog/wp-content/uploads/2013/02/punica_fruit_structure_diagram1.jpgpunica_fruit_structure_diagramPomegranate halved longitudinally with digram of cross sections of upper and lower carpel whorls. Notice the persistent calyx and stamens. Diagrams from Watson and Dallwitz (1992).https://botanistinthekitchen.blog/wp-content/uploads/2013/02/punica_fruit_structure_diagram.jpgpunica_fruit_structure_diagramhttps://botanistinthekitchen.blog/wp-content/uploads/2013/02/pomegranatecropped1.jpgpomegranatecroppedpomegranate flower: pollination by hummingbird; closeup of numerous stamens; diagram of internal structure and prominent thick stamens that will remain on the fruithttps://botanistinthekitchen.blog/wp-content/uploads/2013/02/pomegranatecropped.jpgpomegranatecroppedpomegranate flower: pollination by hummingbird; closeup of numerous stamens; diagram of internal structure and prominent thick stamens that will remain on the fruithttps://botanistinthekitchen.blog/wp-content/uploads/2013/02/cashewwithorangeapple_forrestfleishmann.jpgAnacardiaceae CashewWithOrangeApple_forrestfleishmanncashew (photo: Forrest Fleishman)https://botanistinthekitchen.blog/wp-content/uploads/2013/02/dsc00788.jpgDSC00788strawberrieshttps://botanistinthekitchen.blog/wp-content/uploads/2013/02/apple_development.jpgapple_developmentApple development, from flower to fruit. Blue circle around sepal and persistent calyx on apple and pear; orange arrows pointing to juncture of receptacle and pericarp (diagram from Raymond Milewski, East Stroudsburg University)https://botanistinthekitchen.blog/wp-content/uploads/2013/02/squash.jpgsquashsquash: the hard outer shell is receptacle fused to exocarp; the flesh that is cooked is mesocarp, and the stringy endocarp is scooped out2021-12-29T21:28:34+00:00monthlyhttps://botanistinthekitchen.blog/2013/04/15/how-to-make-an-artichoke-the-facts-about-bracts-part-1/https://botanistinthekitchen.blog/wp-content/uploads/2013/04/pappus.jpgAsteraceae: PappusStiff hairy pappus, which replaces the sepals in a composite flower. The pappus becomes a parachute that helps disperse the fruit.https://botanistinthekitchen.blog/wp-content/uploads/2013/04/artichokeflower-001.jpgAsteraceae: ArtichokeFlowerDrawinghttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/asteraceae_fibonaccichoke.jpgAsteraceae_FibonacciChokehttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/asteraceae_artichokestem.jpgAsteraceae_ArtichokeStemhttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/asteraceae_artichokeflowers.jpgAsteraceae_ArtichokeFlowershttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/asteraceae_artichokechoke.jpgAsteraceae_ArtichokeChokehttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/dsc00871.jpgAsteraceae: artichoke plant2017-12-11T19:47:45+00:00monthlyhttps://botanistinthekitchen.blog/2017/11/21/celery/2023-06-25T13:43:53+00:00monthlyhttps://botanistinthekitchen.blog/2016/03/27/botany-lab-of-the-month-easter-edition/https://botanistinthekitchen.blog/wp-content/uploads/2016/03/2016-03-26-11-58-08.jpg2016-03-26 11.58.082017-09-23T19:02:57+00:00monthlyhttps://botanistinthekitchen.blog/2017/09/23/carrot-top-pesto-through-the-looking-glass/https://botanistinthekitchen.blog/wp-content/uploads/2017/09/dsc00297_1024.jpgApiaceae parsleyhttps://botanistinthekitchen.blog/wp-content/uploads/2017/09/thumb_2015-10-03-13-39-25_1024.jpgApiaceaecarrotshttps://botanistinthekitchen.blog/wp-content/uploads/2017/09/thumb_2015-09-05-14-26-00_1024.jpgApiaceae Lamiaceaeajwain seeds and fresh oreganohttps://botanistinthekitchen.blog/wp-content/uploads/2017/09/thumb_2015-09-05-15-59-00_1024.jpgApiaceaeAdding carrot tops to the onionshttps://botanistinthekitchen.blog/wp-content/uploads/2017/09/aliceroom3.jpgAliceInWonderlandAlice entering the Looking Glass, by Sir John Tennielhttps://botanistinthekitchen.blog/wp-content/uploads/2017/09/640px-chirality_with_hands-svg.png640px-Chirality_with_hands.svgChiral amino acids and hands, non-superimposable mirror images of one another (image from here)2019-09-04T00:56:53+00:00monthlyhttps://botanistinthekitchen.blog/2017/02/15/maca-a-valentines-day-call-for-comparative-biology/https://botanistinthekitchen.blog/wp-content/uploads/2017/02/07peru-ss-slide-y3cd-jumbo.jpg07peru-ss-slide-y3cd-jumbomaca harvest in Peru, photo by Meredith Kohut for the New York Timeshttps://botanistinthekitchen.blog/wp-content/uploads/2017/02/thumb_2015-06-26-16-03-59_1024.jpgthumb_2015-06-26-16-03-59_1024In an act of investigative journalism, I purchased and consumed this maca-laden chocolate. I couldn't tell that it did anything to me other than confirm my supposition, which I had previously formed after eating chocolate-covered kale chips, that cruciferous vegetables and chocolate do not belong together. It did benefit my romantic relationship, though, in the sense that my husband laughed at me and at the assertion on this wrapper that this is "the way chocolate ought to be," and laughter is good for a relationship.2017-07-20T00:48:56+00:00monthlyhttps://botanistinthekitchen.blog/2012/08/27/do-peaches-belong-in-the-fridge/https://botanistinthekitchen.blog/wp-content/uploads/2012/08/dscn0758.jpgRosaceae: peaches in bowlhttps://botanistinthekitchen.blog/wp-content/uploads/2012/07/nectarinepit-e1487620690279.jpgRosaceae: nectarinepitCropped2021-10-22T18:51:54+00:00monthlyhttps://botanistinthekitchen.blog/2012/10/22/varieties-of-the-pepper-experience/https://botanistinthekitchen.blog/wp-content/uploads/2012/10/2012_10_27_food_order_tree.jpgPhylogenetic tree of food plant taxonomic ordersPhylogenetic tree of taxonomic orders containing food plants (branches of orders with different "pepper" species in red)https://botanistinthekitchen.blog/wp-content/uploads/2012/10/img_0106.jpgPiperaceae: Piper nigrumBlack pepper planthttps://botanistinthekitchen.blog/wp-content/uploads/2012/10/img_01002.jpgSolanaceae: Capsicum annumChili pepper planthttps://botanistinthekitchen.blog/wp-content/uploads/2012/10/img_01001.jpgSolanaceae: Capsicum annumChili pepper plant https://botanistinthekitchen.blog/wp-content/uploads/2012/10/img_0100.jpgCapsicum_annum_plantCapsicum annumhttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/peppertable.jpgPepperTablehttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/mixedpeppers.jpgMixed:peppersChili, black pepper, white pepper, and Sichuan pepperhttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/anacardiaceaeschinusmollefar.jpgAnacardiaceae:SchinusMolleFarSchinus molle, a relative of the Brazilian pepper tree with similar fruits2017-02-24T17:57:57+00:00monthlyhttps://botanistinthekitchen.blog/2013/03/07/a-very-close-look-at-potato-leek-soup/https://botanistinthekitchen.blog/wp-content/uploads/2013/03/potatosoupsponge.jpgPotatoSoupSpongeThe Vichysspongehttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/pureecomparison-003-001.jpgPureeComparison.003-001https://botanistinthekitchen.blog/wp-content/uploads/2013/03/starchcomparison-001-001.jpgStarchComparison.001-001https://botanistinthekitchen.blog/wp-content/uploads/2013/03/waxy100x.jpgStarchGrains: Waxy100XStarch granules, stained with iodine and viewed at 100X magnificationhttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/russetsoup100x.jpgStarchGrains: RussetSoup100XWaiter, there's a vein in my soup! Unstained russet purée at 100X magnification.https://botanistinthekitchen.blog/wp-content/uploads/2013/03/russet400x.jpgStarchGrains: Russet400XRusset starch granule stained with iodine2017-02-20T19:09:11+00:00monthlyhttps://botanistinthekitchen.blog/2013/03/03/a-look-at-leeks/https://botanistinthekitchen.blog/wp-content/uploads/2017/02/leekroots-001.jpegAmaryllidaceae: leek contractile rootshttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/amaryllidaceae-leek-slices.jpgAmaryllidaceae leek sliceshttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/amaryllidaceae-leek-roots.jpgAmaryllidaceae leek roots2017-02-20T19:04:30+00:00monthlyhttps://botanistinthekitchen.blog/2017/02/10/botany-lab-of-the-month-presidential-inauguration-edition-saffron/https://botanistinthekitchen.blog/wp-content/uploads/2017/02/saffron_soak.jpgsaffron_soakSaffron soaking in hot water. Photo from Wikipediahttps://botanistinthekitchen.blog/wp-content/uploads/2017/02/gytha69-stripped-crocus-med.jpggytha69-stripped-crocus-medBee interacts with a crocus stigma. Photo source here.https://botanistinthekitchen.blog/wp-content/uploads/2017/02/saffron_home.jpgsaffron_homesaffron crocus blooming in Kashmir, showing three red stigmas and yellow pollen-bearing stamens. Photo source here.https://botanistinthekitchen.blog/wp-content/uploads/2017/02/safran-weinviertel_niederreiter_2_gramm_8285.jpgsafran-weinviertel_niederreiter_2_gramm_8285https://botanistinthekitchen.blog/wp-content/uploads/2017/02/saffron04.jpgsaffron04https://botanistinthekitchen.blog/wp-content/uploads/2017/02/img_0037_1024.jpgimg_0037_1024This saffron flower was pretty old on the day I found it at the U.S. National Aroboretum, well past ideal harvest stagehttps://botanistinthekitchen.blog/wp-content/uploads/2017/02/http-2f2fmashable-com2fwp-content2fgallery2fsaffron-harvest-20152fsaffron02.jpghttp-%2f%2fmashable-com%2fwp-content%2fgallery%2fsaffron-harvest-2015%2fsaffron02https://botanistinthekitchen.blog/wp-content/uploads/2017/02/crocus_sativus1.jpgcrocus_sativus1Saffron crocus (Crocus sativus) flowers, showing three dark red stigmas and yellow pollen-bearing stamens. Picture from Wikipediahttps://botanistinthekitchen.blog/wp-content/uploads/2017/02/440px-crocus_cartwrightianus_albus02.jpg440px-crocus_cartwrightianus_albus02Crocus cartwrightianus, the wild ancestor of saffron, a white morph. Photo from Wikipedia.2018-08-20T14:36:38+00:00monthlyhttps://botanistinthekitchen.blog/2017/01/05/buddhas-hand-citrons-and-a-wish-for-peace-on-earth-in-2017/https://botanistinthekitchen.blog/wp-content/uploads/2017/01/img_2593.jpgRutaceae: fingered citronhttps://botanistinthekitchen.blog/wp-content/uploads/2017/01/rutaceae-orange-flowers-close-002.jpegRutaceae: orange flowers whole and ovaryOrange flowers. The smooth ovary and its thick style and stigma are shown in the center flower, from which petals and stamens have been removed. Click to enlarge.https://botanistinthekitchen.blog/wp-content/uploads/2016/12/buddhahand-008.jpegRutaceae: green buddhas handImmature Buddha's hand on the treehttps://botanistinthekitchen.blog/wp-content/uploads/2016/12/buddhahand-006.jpegRutaceae: buddhas hand flowers labeledClick to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2016/12/buddhahand-004.jpegRutaceae: diversity of buddhas hand carpel numberEven fruit from the same tree varies in number of carpels and how many whorled series of carpels develop.https://botanistinthekitchen.blog/wp-content/uploads/2016/12/buddhahand-003-e1481940392882.jpegRutaceae: Buddhas hand cross sectionCross section through the base of a Buddha's hand citronhttps://botanistinthekitchen.blog/wp-content/uploads/2016/12/buddhahand-002-e1481940368644.jpegRutaceae: navel orangeNow that's a pretty navelhttps://botanistinthekitchen.blog/wp-content/uploads/2016/12/buddhahand-001.jpegRutaceae: navel orange2017-01-09T15:51:01+00:00monthlyhttps://botanistinthekitchen.blog/2016/12/28/closing-out-the-international-year-of-pulses-with-wishes-for-whirled-peas-and-a-tour-of-edible-legume-diversity/https://botanistinthekitchen.blog/wp-content/uploads/2016/12/thumb_img_8430_1024.jpgthumb_img_8430_10242017-10-31T03:52:58+00:00monthlyhttps://botanistinthekitchen.blog/2016/12/16/virgin-birth-and-hidden-treasures-unwrapping-some-christmas-figs/https://botanistinthekitchen.blog/wp-content/uploads/2016/12/sock-puppet-fig-001.jpegsock-puppet-figSock puppet fig2016-12-28T19:11:25+00:00monthlyhttps://botanistinthekitchen.blog/2016/11/23/who-wants-some-green-bean-casserole/https://botanistinthekitchen.blog/wp-content/uploads/2016/11/greenbeans-002.jpegGreen bean seedsEven pre-cut and canned beans are good for dissections and anatomy demonstrationshttps://botanistinthekitchen.blog/wp-content/uploads/2016/11/greenbeans-001.jpegThe flowers that get tossed2016-12-16T21:35:44+00:00monthlyhttps://botanistinthekitchen.blog/2012/12/24/the-holidays-mean-persimmons/https://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc01761.jpgDSC01761Japanese persimmon, still very much astringent https://botanistinthekitchen.blog/wp-content/uploads/2012/12/img_0865.jpgFuyu slices in saladFuyu slices in salad with watercress and shaved white turniphttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc01741.jpgJapanese persimmon with fruit, National ArboretumJapanese persimmon with fruit, National Arboretumhttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc01672.jpgDSC01672https://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc01670.jpgwild persimmon tree with fruitwild persimmon tree with fruithttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc01762.jpgwild persimmon seedswild persimmon seedshttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/img_1607.jpgEbenaceae: Fuyu cutCut fuyu persimmon, revealing empty carpelshttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/img_1605.jpgEbenaceae: fuyuFuyu persimmonshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/persimmons_0006.jpgEbenaceae: PersimmonsHachiya persimmons, ripening2022-01-07T13:20:33+00:00monthlyhttps://botanistinthekitchen.blog/2013/09/07/figs-and-mulberries-inside-and-out/https://botanistinthekitchen.blog/wp-content/uploads/2013/09/img_5713.jpgMoraceae: mulberriesMulberrieshttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/figswithcheese.jpgFigsWithCheesehttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/mulberryvsblackberry-003.jpgMoraceae: MulberryVsBlackberryClick to enlarge. A-C Blackberry. D-F Mulberry. Mulberries resemble blackberries, but blackberries derive from a single flower with multiple fleshy ovaries, whereas mulberries derive from multiple flowers, each with a single hard ovary and fleshy sepals.https://botanistinthekitchen.blog/wp-content/uploads/2013/08/2-mulberryflowertofruit.jpgMoraceae: MulberryFlowerToFruitMulberry flowers becoming fruitshttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/1-mulberryinflorescences.jpgMoraceae: Mulberry Inflorescences labeledhttps://botanistinthekitchen.blog/wp-content/uploads/2013/07/figfigure-001-001.jpgMoraceae: FigFigure.jpgCutaway view of a fig with a closeup of a female flower on the left. Flowers within the fig are shown without a calyx, which is not apparent anyhow.https://botanistinthekitchen.blog/wp-content/uploads/2013/06/moraceae-fig-ostiole.jpgMoraceae fig ostioleMission fig with ostiolehttps://botanistinthekitchen.blog/wp-content/uploads/2013/06/moraceae-fig-involucral-bracts-4.jpgMoraceae fig involucral bracts 42025-09-20T06:51:33+00:00monthlyhttps://botanistinthekitchen.blog/2016/04/22/buy-me-some-peanuts/https://botanistinthekitchen.blog/wp-content/uploads/2016/04/img_1001.jpgBoiled peanuts at Turner Field in AtlantaBoiled peanuts at Turner Field in Atlantahttps://botanistinthekitchen.blog/wp-content/uploads/2016/04/fabaceaepeanutseedling.jpgFabaceaePeanutSeedlingFirst recruit to the peanut farm teamhttps://botanistinthekitchen.blog/wp-content/uploads/2016/04/fabaceaepeanutseeds-e1461365592479.jpegFabaceaePeanutSeedshttps://botanistinthekitchen.blog/wp-content/uploads/2016/04/fabaceaepeanutinshell.jpegFabaceaePeanutInShellhttps://botanistinthekitchen.blog/wp-content/uploads/2016/04/fabaceaepeanutembryo.jpegFabaceaePeanutEmbryoClick to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2016/04/fabaceaelookingdownpeanut.jpegFabaceaeLookingDownPeanutLooking down at a peanut seed, slightly ajar. The tuft in the center is a set of new leaves that will emerge when the seedling germinates.2016-12-03T23:01:07+00:00monthlyhttps://botanistinthekitchen.blog/2016/02/06/botany-lab-of-the-month-superbowl-edition/https://botanistinthekitchen.blog/wp-content/uploads/2016/02/fabaceaecicerembryo.jpegFabaceaeCicerEmbryoChickpea embryo, with close-up showing the shoot tip (plumule) and its young leaves. Click to enlarge. https://botanistinthekitchen.blog/wp-content/uploads/2016/02/fabaceaechickpealabeled.jpegFabaceaeChickpeaLabeledClose up view of a chickpea flashing its hilum. Click to enlarge.https://botanistinthekitchen.blog/wp-content/uploads/2016/02/fabaceaebeanteam.jpegFabaceaeBeanTeamThe species name of Cicer arietinum means "ram's head." https://botanistinthekitchen.blog/wp-content/uploads/2016/02/fabaceaebeansupclose.jpegFabaceaeBeansUpCloseClose up of Phaseolus beans showing parts we often overlookhttps://botanistinthekitchen.blog/wp-content/uploads/2016/02/fabaceaebeanslabeled.jpegFabaceaeBeansLabeledThe same image, with parts labeled. Click to enlarge.2016-03-30T17:44:42+00:00monthlyhttps://botanistinthekitchen.blog/the-plant-food-tree-of-life/phylogenetic-tree-view/https://botanistinthekitchen.blog/wp-content/uploads/2012/08/2013_09_17_eukaryotes.jpg2013_09_17_eukaryotesTree of life of human edibles (all eukaryotes)https://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_05_eudicots_phylo3_malvids.jpg2012_10_05_eudicots_phylo3_malvidshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_05_eudicots_phylo3_fabids.jpg2012_10_05_eudicots_phylo3_fabidsFood in the fabidshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_05_rosids_outline.jpg2012_10_05_rosids_outlineRosid major clades with food specieshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_05_eudicots_phylo3_asterids.jpg2012_10_05_eudicots_phylo3_asteridsEdibles in the asteridshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_05_eudicots_phylo3_not_asterid_rosid.jpg2012_10_05_eudicots_phylo3_not_asterid_rosidEudicot food plants, with rosids and asterids collapsedhttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_04_embryophytes_summary_tree1.jpg2012_10_04_embryophytes_summary_treeMajor land plant clades with edibleshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_04_embryophytes_summary_tree.jpg2012_10_04_embryophytes_summary_treeMajor clades of land plants containing food plant specieshttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_04_basal_angios_tree1.jpg2012_10_04_basal_angios_treeBasal angiosperms in the human diethttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/2012_10_04_monocots_tree3.jpg2012_10_04_monocots_treeMonocots in the human diet2021-02-11T16:02:35+00:00weekly0.6https://botanistinthekitchen.blog/2016/01/23/botany-lab-of-the-month-oscars-edition-potatoes/https://botanistinthekitchen.blog/wp-content/uploads/2016/01/solanaceaepotatogoldenangle.jpegSolanaceaePotatoGoldenAnglehttps://botanistinthekitchen.blog/wp-content/uploads/2016/01/solanaceaepotatoasstem.jpegSolanaceaePotatoAsStemClick image to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2016/01/solanaceaegreenpotato.jpegSolanaceaeGreenPotatoThis potato was left in the sun for a couple of months. Don't eat green potatoes!2017-07-28T04:58:06+00:00monthlyhttps://botanistinthekitchen.blog/2015/12/21/winter-mint/https://botanistinthekitchen.blog/wp-content/uploads/2015/12/dsc09046_1024.jpgDSC09046_1024peppermint on the left, lemon balm on the righthttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/thumb_img_2086_1024.jpgthumb_IMG_2086_1024pepperminthttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/thumb_2015-10-04-17-40-33_1024.jpgthumb_2015-10-04 17.40.33_1024drying peppermint plants https://botanistinthekitchen.blog/wp-content/uploads/2015/12/candy_cane_william_b_steenberge_bangor_ny_1844-1922.jpgCandy_cane_William_B_Steenberge_Bangor_NY_1844-1922An early image of candy canes. From Wikipediahttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/thumb_img_2055_1024.jpgthumb_IMG_2055_1024Peppermint plantshttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/peppermint_sem.jpgpeppermint_SEMSEM of peppermint trichomes. The glandular trichomes full of essential oil are yellow. The hair-like trichomes look like spikes. Photo source here.2016-02-16T12:56:04+00:00monthlyhttps://botanistinthekitchen.blog/2015/12/20/sugar/https://botanistinthekitchen.blog/wp-content/uploads/2015/12/2015-12-15-13-30-59.jpg2015-12-15 13.30.59the sweetener aisle at a local health foods storehttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/2015-12-15-13-29-49.jpg2015-12-15 13.29.49Stevia in the storehttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/2015-12-15-13-28-23.jpg2015-12-15 13.28.23Monk fruit extract in the storehttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/20151219_sweet_things_phylogeny.jpg20151219_sweet_things_phylogenyhttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/sugar-from-plants-sheet1-2.jpgSugar from plants - Sheet1 (2)https://botanistinthekitchen.blog/wp-content/uploads/2015/12/thumb_dsc07030_1024.jpgthumb_DSC07030_1024rice planthttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/img_0099_1024.jpgIMG_0099_1024purple sugarcanehttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/sorghum.jpgsorghumsorghum stalks can be almost as big as sugarcanehttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/dsc09033_1024.jpgDSC09033_1024stevia planthttps://botanistinthekitchen.blog/wp-content/uploads/2015/12/thumb_dsc06533_1024.jpgthumb_DSC06533_10242016-02-05T13:39:51+00:00monthlyhttps://botanistinthekitchen.blog/2015/11/22/throwback-thursday-thanksgiving-feast/https://botanistinthekitchen.blog/wp-content/uploads/2015/11/img_0909.jpgBrassicaceae: Brussels sprout leavesBrussels sprout2015-12-21T10:04:00+00:00monthlyhttps://botanistinthekitchen.blog/2015/10/17/how-giant-pumpkins-got-so-big-a-qa-with-jessica-savage/2015-12-21T10:03:27+00:00monthlyhttps://botanistinthekitchen.blog/2015/09/18/triple-threat-watermelon/https://botanistinthekitchen.blog/wp-content/uploads/2015/09/watermelon-001.jpgMaking triploid seedsCLICK to enlarge. Triploid watermelon seeds are made by crossing a tetraploid maternal plant with a diploid paternal plant. The resulting embryos are triploid. The fruits containing the seeds are tetraploid and not harvested for food. The triploid seeds are harvested for sale to growers.https://botanistinthekitchen.blog/wp-content/uploads/2015/09/watermelon-002.jpgMaking seedless fruitsClick to enlarge. Plants that grow from triploid seeds grow normally, but they are sterile. Pollen from a diploid plant is used to stimulate fruit growth, but seeds never develop.https://botanistinthekitchen.blog/wp-content/uploads/2015/09/watermelon-003.jpgThe stages of creating a seedless watermelonCLICK to enlarge. From top left, moving clockwise, the stages of creating a seedless watermelon. To make a tetraploid line, colchicine is applied to diploid seedlings. Resulting tetraploid growth is allowed to flower and produce seeds. Those seeds are planted and the best versions are selected for several generations to establish a strong tetraploid line. Every year, seed producers fertilize tetraploid plants with pollen from diploid plants to create triploid seeds. Triploid seeds are sold to growers as seedless varieties. These plants must be pollinated by a diploid plant in order to make the fruit we eat.https://botanistinthekitchen.blog/wp-content/uploads/2015/09/cucurbitaceae-seedless-watermelon.jpgCucurbitaceae seedless watermelonA seedless watermelonhttps://botanistinthekitchen.blog/wp-content/uploads/2015/09/cucurbitaceae-seedless-seeds.jpgCucurbitaceae seedless seedsSmall undeveloped seeds can be found in a seedless watermelon, but most people just eat thesehttps://botanistinthekitchen.blog/wp-content/uploads/2015/09/closeupheadline.pngCloseupHeadlineColchicineImage from microfilm of an actual page in the San Francisco Examiner, published Sunday November 21, 1937. Found in the Media and Microtext Center of Stanford University Libraries.https://botanistinthekitchen.blog/wp-content/uploads/2015/09/j-hered-1937-blakeslee-393-411.jpgJ Hered-1937-BLAKESLEE-393-411Applying colchicine with an atomizer from Woolworth. Excerpt from figure 5 of Blakeslee and Avery 1937.https://botanistinthekitchen.blog/wp-content/uploads/2015/09/seededwatermelon.jpgCucurbitaceae: SeededWatermelonThis watermelon definitely has seeds2021-06-19T21:31:10+00:00monthlyhttps://botanistinthekitchen.blog/2015/04/02/the-new-apples-an-explosion-of-crisp-pink-honey-sweet-snow-white-candy-crunch/https://botanistinthekitchen.blog/wp-content/uploads/2015/04/rosaceae-pinkpearlapple1.jpgRosaceae- PinkPearlApple1This pink pearl apple is pink all the way through. That's one solution to browning.https://botanistinthekitchen.blog/wp-content/uploads/2015/04/applewrinkles.jpgRosaceae: ApplewrinklesThe last apple of the season, stored for 6 weeks, has lost its turgor. I ate it anyway. It tasted amazing.https://botanistinthekitchen.blog/wp-content/uploads/2015/03/fruit-parenchyma-001.jpgcell types: Fruit parenchymaCells of the apple flesh contain a large central vacuole full of water, sugars, and other compounds. The pressure of the water against the cytoplasm (light blue) and ultimately against the cell wall supports the wall and adds to tissue stiffness. The middle lamella keeps cells from sliding apart and feeling "mealy." https://botanistinthekitchen.blog/wp-content/uploads/2015/03/central-dogma.jpgCentral Dogma2021-10-22T19:29:24+00:00monthlyhttps://botanistinthekitchen.blog/2015/03/19/taking-advantage-of-convergent-terpene-evolution-in-the-kitchen/https://botanistinthekitchen.blog/wp-content/uploads/2015/03/blackswallowtail.jpgApiaceae dill with black swallowtail caterpillarBlack swallowtail larvae inducing terpenoid synthesis in dill. Swallowtail (Papilio spp.) caterpillars make their own stinky terpenes for defense, too, deployed via osmeteria.https://botanistinthekitchen.blog/wp-content/uploads/2015/03/lemontree.jpgRutaceae lemon treeMeyer lemonhttps://botanistinthekitchen.blog/wp-content/uploads/2015/03/parsleyflower.jpgparsleyflowerParsley, floweringhttps://botanistinthekitchen.blog/wp-content/uploads/2015/03/epazote.jpgepazoteEpazotehttps://botanistinthekitchen.blog/wp-content/uploads/2015/03/oregano.jpgoreganoOreganohttps://botanistinthekitchen.blog/wp-content/uploads/2015/03/carrot.jpgcarrotPossible side dish options for a pinene-limonene themed dinner: Carrots (Daucus carota) contain both pinene and limonene, as do fellow umbellifers celery root and fennel bulbhttps://botanistinthekitchen.blog/wp-content/uploads/2015/03/tangerinekiss.pngTangerineKisshttps://botanistinthekitchen.blog/wp-content/uploads/2015/03/hops.jpghopsHops vinehttps://botanistinthekitchen.blog/wp-content/uploads/2015/03/pine-e1426732365407.jpgpineWhite pine (Pinus strobus)https://botanistinthekitchen.blog/wp-content/uploads/2015/03/thyme.jpgthymeThyme2016-11-18T23:56:16+00:00monthlyhttps://botanistinthekitchen.blog/2014/11/24/apples-the-ultimate-everyday-accessory/https://botanistinthekitchen.blog/wp-content/uploads/2014/11/heteromelesfruit2.jpgRosaceae: HeteromelesFruit2Pomes of Heteromeles arbutifolia, with a penny for scale. The fruit at bottom left still has an old petal attached at the distal end, illustrating the inferior position of the ovary.https://botanistinthekitchen.blog/wp-content/uploads/2014/11/appleflowerend-e1416780082907.jpgRosaceae: AppleFlowerEndSepals and a shriveled petal are visible at the flower end of an apple.https://botanistinthekitchen.blog/wp-content/uploads/2014/11/applefigures-004.jpgRosaceae: apple cross section diagramMature apple fruits in longitudinal and cross-section. The "true fruit" is the part derived from the ovary. It is visible in a cut apple as a ring of vascular tissue.https://botanistinthekitchen.blog/wp-content/uploads/2014/11/applefigures-002.jpgRosaceae: phylogeny of the rose familyPhylogenetic relationships among common fruits from the rose family.https://botanistinthekitchen.blog/wp-content/uploads/2014/11/applefigures-001.jpgRosaceae: cherry vs apple flowerCherry flowers have superior ovaries, visible within the floral cup. Apple flowers' inferior ovaries are buried within a hypanthium and fused to it.2022-06-14T08:57:46+00:00monthlyhttps://botanistinthekitchen.blog/2014/10/30/alliums-brimstone-tart-and-the-raison-detre-of-spices/https://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc00165.jpgDSC00165homegrown garlichttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc00413.jpgDSC00413brimstone tarthttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/img_0119.jpgIMG_0119green garlic; the immature bulb and pseudostem are tender and can be cooked; the leaves were used to flavor stockhttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc08961.jpgDSC08961garlic scapeshttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc06536.jpgDSC06536garlic chives bloominghttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/img_2049.jpgIMG_2049cabbage (B. oleracea) intercropped with garlic (A. sativum), National Arboretumhttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc00303.jpgDSC00303terete leaf of chive (left), and flat leaf of garlic chive (right)https://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc00400.jpgDSC00400leekhttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc00314.jpgDSC00314two potato onions (multiplier onions; fun to grow!), showing new small bulbs encased in a tunic growing from axillary buds on a disk stem, with roots growing on the underside of the disk stemhttps://botanistinthekitchen.blog/wp-content/uploads/2014/10/dsc00404.jpgDSC00404Leek pseudostem, with leaf bases growing from a flat, think disk stem2015-04-01T14:26:48+00:00monthlyhttps://botanistinthekitchen.blog/2014/04/26/our-easter-bunny-is-a-botanist/https://botanistinthekitchen.blog/wp-content/uploads/2014/04/dsc07080.jpgMalabar spinachBetalains color purple Malabar spinach vineshttps://botanistinthekitchen.blog/wp-content/uploads/2014/04/dsc07126.jpgbetalain beet fennel apple saladBetalains turn salads with beets bright pinkhttps://botanistinthekitchen.blog/wp-content/uploads/2014/04/dsc06031.jpgBeta vulgaris red chardbetalains color chardhttps://botanistinthekitchen.blog/wp-content/uploads/2014/04/dsc00811.jpgonionRed onion color from anthocyanins and quercetinhttps://botanistinthekitchen.blog/wp-content/uploads/2014/04/2013-07-30-17-37-55.jpgSolanaceae cherry tomatoescolor courtesy caroteneshttps://botanistinthekitchen.blog/wp-content/uploads/2014/04/dsc01701.jpgBrassica oleracea red cabbage young plantred cabbagehttps://botanistinthekitchen.blog/wp-content/uploads/2014/04/dying_ribbons_with_beets.jpgdying_ribbons_with_beets(scene from Pride and Prejudice of dying ribbons with beets: https://www.pinterest.com/pin/374150681515259286/)2015-02-23T14:27:06+00:00monthlyhttps://botanistinthekitchen.blog/2014/08/22/walnut-nostalgia/https://botanistinthekitchen.blog/wp-content/uploads/2014/08/drupescompared.pngDrupesComparedWalnuts as pseudodrupes. Click to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2014/08/ingredientsvindenoix.jpgIngredientsVindeNoixhttps://botanistinthekitchen.blog/wp-content/uploads/2014/08/cutwalnuts.pngCutWalnutsGreen walnuts, staining the cutting board. Husks start to brown (oxidize) as soon as they are cut.https://botanistinthekitchen.blog/wp-content/uploads/2014/08/walnutdiagramportrait.pngWalnutDiagramPortraitclick to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2014/08/walnuthalves.pngWalnutHalves2021-10-22T18:50:41+00:00monthlyhttps://botanistinthekitchen.blog/2014/07/22/an-apple-for-the-teacher/https://botanistinthekitchen.blog/wp-content/uploads/2014/07/img_0391.jpgRosaceae: apple on velvet2014-08-25T19:48:33+00:00monthlyhttps://botanistinthekitchen.blog/2013/08/21/making-ratatouille-like-a-botanist/https://botanistinthekitchen.blog/wp-content/uploads/2013/08/solanaceae-tomato-locules.jpgSolanaceae: tomato loculesTomato halves, showing the compartments called locules filled with seeds attached to viscous placenta.https://botanistinthekitchen.blog/wp-content/uploads/2013/08/slide11.jpgSolanaceae: eggplant collagehttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/2013_08_06_solanaceae_phylogeny.jpg2013_08_06_Solanaceae_phylogenyEvolutionary relationships among domesticated nightshades. Phylogeny data from Knapp (2002)https://botanistinthekitchen.blog/wp-content/uploads/2013/08/solanaceae_flowers-e1377052098677.jpgSolanaceae: flowers clockwise from top left: unknown wild, cherry tomato, potato, jalapeno chile, eggplantclockwise from top left: unknown wild, cherry tomato, potato, jalapeno chile, eggplanthttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/dscn0617.jpgSolanaceae: Chile calyxPepper calyx barely showing its lobeshttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/dsc06221.jpgSolanaceae: tomato with calycesNote thin leaflike calyces. Click to enlarge.https://botanistinthekitchen.blog/wp-content/uploads/2013/08/dsc06342-e1376867024434.jpgSolanaceae: Cut peppersChili peppers cut to show thin placenta dividing the fruit into two loculeshttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/ground-cherry-peeled-calyx.jpgSolanaceae: Ground cherry peeled calyxGround cherries and tomatillos (Physalis) have impressive calyces!https://botanistinthekitchen.blog/wp-content/uploads/2013/08/eggplantslice.jpgSolanaceae: EggplantSlicehttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/eggplantpair.jpgSolanaceae: EggplantPair2014-06-17T13:24:49+00:00monthlyhttps://botanistinthekitchen.blog/2014/01/02/lets-get-it-started-with-some-black-eyed-peas-and-rice/https://botanistinthekitchen.blog/wp-content/uploads/2014/01/hoppinjohn.jpgFabaceae HoppinJohnA pan of hot hoppin' john for New Years Evehttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/bep-germination-002-001.jpgFabaceae BEP germination2The relationship between a bean seed and the plant it will becomehttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/bep-germination-001-001.jpgFabaceae BEP germinationhttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/fabaceae-vigna-unguiculata-embryo-2.jpgFabaceae Vigna unguiculata embryo 2Black-eyed pea soaked and split. The seed coat is on the right, showing the black eye around the hilum. The two cotyledons are on the left. The uppermost is still attached to the rest of the embryo.https://botanistinthekitchen.blog/wp-content/uploads/2014/01/fabaceae-black-eyed-peas-in-a-pot.jpgFabaceae black-eyed peas in a potDo these look like coins?2014-06-17T13:23:24+00:00monthlyhttps://botanistinthekitchen.blog/2012/11/20/598/https://botanistinthekitchen.blog/wp-content/uploads/2012/11/dsc01361_turnip.jpgturnips with greensturnips with greenshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/wild_yellow_mustard_flower_sinapis_arvensis1.jpgwils mustard flowerswils mustard flowershttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/yellow_and_brown_mustard_seeds.jpgyellow (S. alba) and brown (B. nigra) mustard seedsyellow and brown mustard seedshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0598.jpgturnip and rutabagaturnip and rutabagahttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/purple_mustard_green2.jpgpurple_mustard_green2https://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0436_mustard_greens.jpggreen mustard greensgreen mustard greenshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/mizuna_green.jpgmizuna greensmizuna greenshttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/tatsoi.jpgtatsoitatsoihttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/bokchoy.jpgsmall green bokchoysmall green bokchoyhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0517.jpglarge white bok choylarge white bok choy2014-06-17T13:19:44+00:00monthlyhttps://botanistinthekitchen.blog/2012/12/12/a-brief-history-of-gluten/https://botanistinthekitchen.blog/wp-content/uploads/2012/12/slide1.jpgGrass PhylogenyPhylogeny of the grass family (Poaceae) with selected representatives from the major tribes and subfamilies. Food plants (and bamboo) from each subfamily are labeled on the right. The "O" on some of the branches indicates the shift open habitats, the key evolutionary innovation that allowed grasses to currently cover 20% of the planet. The bold lines indicate clades using the C4 photosynthetic pathway, a topic for another time. The last common ancestor (LCA) of some grains are indicated with arrows. Phylogeny from Kellogg (2001).https://botanistinthekitchen.blog/wp-content/uploads/2012/08/pict0072.jpgPoaceae: multiple grainsSome grains (in beakers in a lab). Top row, from left: millet, steel-cut oats, bread wheat. Middle row: pearl barley, red rice, kamut wheat. Bottom row: brown rice, wild rice, black rice.2017-03-25T14:24:24+00:00monthlyhttps://botanistinthekitchen.blog/2012/12/28/the-most-interesting-layer-of-wax-in-the-world/https://botanistinthekitchen.blog/wp-content/uploads/2012/12/photo1.jpgphoto(1)https://botanistinthekitchen.blog/wp-content/uploads/2012/12/photo2.jpgFabaceae: sweet pea cuticleWater beading up on sweet pea epicuticular waxhttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/photo.jpgBrassicaceae: kale cuticleKale exhibiting hyperhydrophobicity, a.k.a. the "lotus effect"https://botanistinthekitchen.blog/wp-content/uploads/2012/08/grapecuticleclose.jpgVitaceae: GrapeCuticleClosewaxy bloom on grapes2018-06-28T19:44:04+00:00monthlyhttps://botanistinthekitchen.blog/2013/01/08/welcome-to-2013-the-international-year-of-quinoa/https://botanistinthekitchen.blog/wp-content/uploads/2013/01/caryopsis-001.jpgCaryopsis vs seedsWhat is a "grain" (caryopsis)?https://botanistinthekitchen.blog/wp-content/uploads/2013/01/sprouted-quinoa.jpgAmaranthaceae: early sprouted quinoaEmbryonic roots (radicles) can be seen elongatinghttps://botanistinthekitchen.blog/wp-content/uploads/2013/01/quinoa-tree-001.jpgAmarathaceae: treeRelationships among edible species in the Amaranthaceae, which is part of the larger order Caryophyllales. Relationships and characters based on Judd et al. (2nd ed) and the Angiosperm Phylogeny Website ver. 12.https://botanistinthekitchen.blog/wp-content/uploads/2013/01/photo.jpgAmaranthaceae: quinoa closeQuinoa seeds (Chenopodium quinoa)https://botanistinthekitchen.blog/wp-content/uploads/2012/08/dsc00868.jpgAmaranthaceae: SalicorniaSea beans2014-06-17T13:15:07+00:00monthlyhttps://botanistinthekitchen.blog/2013/03/18/maple-syrup-mechanics/https://botanistinthekitchen.blog/wp-content/uploads/2013/03/09007_sm_30jul_stem10_vessels_composite.jpg09007_sm_30jul_stem10_vessels_compositeCross section of xyelm in a sugar maple twig (2-yeras-old). The large holes are vessels; the dark radial bands are rayshttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/img_1537.jpgIMG_1537Young sugar maple stand, Proctor research field station, Underhill, VThttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/damaged_sugar_maple_leaves.jpgdamaged_sugar_maple_leavesHerbivore damage on sugar maple leaveshttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/red_maple_leaves.jpgred_maple_leavesRed maple (Acer rubrum) also makes good syrup but flowers earlier than sugar maplehttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/maple_branch_gap.jpgmaple_branch_gapSugar maple branch growing into a sunny forest gaphttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/aspen_clearing.jpgaspen_clearingQuaking aspen (Populus tremuloides) incursion into a sunny abandoned field https://botanistinthekitchen.blog/wp-content/uploads/2013/03/understory.jpgWI maple forestNorthern hardwood forest in Wisconsin with shaded sugar maple saplings in understoryhttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/maple_syrup.jpgmaple_syrupDark Grade B maple syruphttps://botanistinthekitchen.blog/wp-content/uploads/2013/03/volume_measurement.jpgvolume_measurementMeasuring volume production by sugar maple trees, Proctor research station, Underhill, VT.https://botanistinthekitchen.blog/wp-content/uploads/2013/03/tilia.jpgTiliaI've read that some people have made early spring syrup from basswood (Tilia).2025-08-09T23:38:23+00:00monthlyhttps://botanistinthekitchen.blog/2013/04/08/greens-why-we-eat-the-leaves-that-we-do/https://botanistinthekitchen.blog/wp-content/uploads/2013/04/milkthistle.jpgmilkthistlehttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/arugula.jpgarugulaArugulahttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/parsley.jpgparsleyParsley (Petroselinum crispum, Apiaceae)https://botanistinthekitchen.blog/wp-content/uploads/2013/04/kale.jpgkaleThe greens tree is not phylogenetically random. It has lots of crucifers, like this Lacinato kalehttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/cardoon.jpgcardooncardoon (Cynara cardunculus), one species swelling the ranks of the Asteraceae greenshttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/rhubarb.jpgPolygonaceae: rhubarbrhubarbhttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/sorrel.jpgsorrelEnjoy sorrel leaves but beware the leaf blades of closely related rhubarbhttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/tea.jpgteaCamelia sinensis--tea--in flowerhttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/celeryroot.jpgceleryrootsmall, tough stems and leaves on celery roothttps://botanistinthekitchen.blog/wp-content/uploads/2013/04/oregano.jpgoreganooregano, a mint2021-06-09T15:45:28+00:00monthlyhttps://botanistinthekitchen.blog/2013/06/28/caterpillars-on-my-crucifers-friends-or-foes/https://botanistinthekitchen.blog/wp-content/uploads/2013/06/img_0274.jpgIMG_0274Broccoli growinghttps://botanistinthekitchen.blog/wp-content/uploads/2013/06/dsc05757.jpgDSC05757Caterpillars make lace of kalehttps://botanistinthekitchen.blog/wp-content/uploads/2013/06/img_2128.jpgAva broccoliMy toddler. Sampling the broccoli.https://botanistinthekitchen.blog/wp-content/uploads/2013/06/img_2035.jpgbutterflyShe eclosed. https://botanistinthekitchen.blog/wp-content/uploads/2013/06/img_1997.jpgpupaCabbage butterfly pupa on the tile above my sink. A survivor from washing crucifers from the garden.2014-06-17T12:54:56+00:00monthlyhttps://botanistinthekitchen.blog/2013/07/31/tarragons-family-tree/https://botanistinthekitchen.blog/wp-content/uploads/2013/07/ca_sageimg_1815.jpgCA_sageIMG_1815California sagebrush (Artemisia californica), with small flowers typical of the genushttps://botanistinthekitchen.blog/wp-content/uploads/2013/07/big_tarragondsc06109.jpgbig_tarragonDSC06109Old tarragon shrubs, Monticellohttps://botanistinthekitchen.blog/wp-content/uploads/2013/07/img_0434_southernwood.jpgIMG_0434_southernwoodSouthernwood (Artemisia abrotanum) shrub in the Monticello garden, used as medicine and for fragrance in Jefferson's timehttps://botanistinthekitchen.blog/wp-content/uploads/2013/07/dsc06178.jpgDSC06178Mugwort (Artemisia vulgaris) growing with Queen Anne's lace and grasseshttps://botanistinthekitchen.blog/wp-content/uploads/2013/07/small_taragonimg_1810.jpgsmall_taragonIMG_1810French tarragon (photo by K. Preston)https://botanistinthekitchen.blog/wp-content/uploads/2013/07/2013_07_31_artemisia.jpg2013_07_31_artemisiaPhylogenetic relationships among some Artemisia species. Red branches indicate North American species, black bars indicate European and Asian species.https://botanistinthekitchen.blog/wp-content/uploads/2013/07/big_sagebrush_p7040010.jpgOLYMPUS DIGITAL CAMERAThe grey shrubs are big sagebrush (Artemisia tridentata), in Yellowstone National Park.2014-06-17T12:54:30+00:00monthlyhttps://botanistinthekitchen.blog/2013/08/11/pear-grit-and-the-art-of-aging/https://botanistinthekitchen.blog/wp-content/uploads/2013/08/peargrit400x2.jpgPearGrit400x2Cluster of stone cells. Note tunnels running into the center of each cell.https://botanistinthekitchen.blog/wp-content/uploads/2013/08/plant_cell_type_sclerenchyma_sclereid.pngPlant_cell_type_sclerenchyma_sclereidStone cell by Carl Szczerskihttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/rosaceae-talking-pear.jpgRosaceae talking pearhttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/rosaceae-pear-sepals-and-lenticels.jpgRosaceae Pear sepals and lenticelsLentils and sepals. The French call this part the eye (l'oeil de la poire)https://botanistinthekitchen.blog/wp-content/uploads/2013/08/rosaceae-pear-cross-section.jpgRosaceae pear cross sectionClick to enlargehttps://botanistinthekitchen.blog/wp-content/uploads/2013/08/pearfigure-001.jpgRosaceae: PearFigureThe pear fruit comes from an inferior ovary, buried down inside a fleshy hypanthium. Flower parts are drawn larger than scale . Only two petals and three sepals are shown.2020-11-27T00:36:27+00:00monthlyhttps://botanistinthekitchen.blog/2013/09/21/okra-whats-not-to-like/https://botanistinthekitchen.blog/wp-content/uploads/2013/09/img_1819.jpgMalvaceae: whole okraTwo varieties of okrahttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/malvaceae-okra-cross-section.jpgMalvaceae- okra cross sectionhttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/malvaceaeokracapsulesdry.jpgMalvaceae: OkraCapsulesDryDry okra capsuleshttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/theobroma_cacao_fruit3.jpgMalvaceae: Theobroma_cacao_fruit3https://botanistinthekitchen.blog/wp-content/uploads/2013/09/theobroma_cacao_flowers_cropped.jpgMalvaceae: Theobroma_cacao_flowers_croppedChocolate flowers. Click to enlarge.https://botanistinthekitchen.blog/wp-content/uploads/2013/09/cotton.jpgMalvaceae: cottonhttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/dsc00957.jpgMalvaceae: okra fruits on plantOkra planthttps://botanistinthekitchen.blog/wp-content/uploads/2013/09/dsc06542.jpgMalvaceae: okra flower and red fruitOkra flower with red fruit below2017-09-22T23:10:49+00:00monthlyhttps://botanistinthekitchen.blog/2013/10/29/nasturtiums-and-the-birds-and-the-bees/https://botanistinthekitchen.blog/wp-content/uploads/2013/10/dsc06196.jpgAsteraceae Echinacea purpurea flowersRadially symmetrical purple coneflower (Asteraceae)https://botanistinthekitchen.blog/wp-content/uploads/2013/10/img_9214.jpgTropaeolaceae Tropaeolum majus nasturtium flowerYellow nasturtium with red nectar guide patternshttps://botanistinthekitchen.blog/wp-content/uploads/2013/10/dsc06468.jpgTropaeolaceae Tropaeolum majus nasturtium flower showing spurThe nasturtium spur contains a very sugary nectar to reward hummingbird pollinatorshttps://botanistinthekitchen.blog/wp-content/uploads/2013/10/dsc06497.jpgtomato and nasturtium salad with parsleyNasturtium flowers cut into tomato salad with parsleyhttps://botanistinthekitchen.blog/wp-content/uploads/2013/10/img_9219.jpgTropaeolaceae Tropaeolum majus nasturtium flowerOrange nasturtium. Dark nectar guide stripes visible on upper petals. Photo by T. Wesiger.https://botanistinthekitchen.blog/wp-content/uploads/2013/10/img_0370.jpgFabaceae caracalla bean snail flowersSnail vine (Fabaceae) flowershttps://botanistinthekitchen.blog/wp-content/uploads/2013/10/schmitt_nasturtium.jpgschmitt_nasturtiumNasturtium under visible and UV light. Image https://botanistinthekitchen.blog/wp-content/uploads/2013/10/schmitt_sunflower.jpgschmitt_sunflowerYellow coneflower (Asteraceae) as seen by us in visible light, under UV light, and a composite "bee view" image. Image copyright Dr. Klaus Schmitt, Weinheim, Germany.2014-06-17T12:49:14+00:00monthlyhttps://botanistinthekitchen.blog/2013/12/07/cranberries-blueberries-and-huckleberries-oh-my-and-lingonberries-billberries/https://botanistinthekitchen.blog/wp-content/uploads/2013/12/dsc05961.jpgVaccinium blueberries cultivatedblueberrieshttps://botanistinthekitchen.blog/wp-content/uploads/2013/12/dsc07715.jpgVaccinium cranberry sauceTwo cranberry sauces at Thanksgiving last week: a raw sauce (cranberries, an entire orange, sugar and salt thrown into the food processor); and a cooked sauce (cranberries simmered with sugar until gooey).2017-03-23T19:38:40+00:00monthlyhttps://botanistinthekitchen.blog/2014/01/29/origin-stories-spices-from-the-lowest-branches-of-the-tree/https://botanistinthekitchen.blog/wp-content/uploads/2014/01/ba-cake.jpgBA cakehttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/closeup-nutmeg.jpgMyristicaceae: nutmeg seed closeNutmeg seed showing brown seed coat folded within the ruminate endospermhttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/illicium-up-close.jpgBasal angiosperms: Illicium up closeStar anise (Illicium verum) fruitshttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/basalangios.jpgBasal spicesCinnamon, bay, star anise, black pepper, and nutmeghttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/basalangiostree.jpgBasalAngiosTreehttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/basalangiospiperillicium.jpgBasal angiosperms: star anise and piperhttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/basalangioscabayavo.jpgLauraceae: avocado and umbellulariahttps://botanistinthekitchen.blog/wp-content/uploads/2014/01/basalangiosbaycinn.jpgLauraceae: Bay and Cinnamon2014-06-17T12:44:19+00:00monthlyhttps://botanistinthekitchen.blog/2014/05/08/a-biologist-eating-for-two/https://botanistinthekitchen.blog/wp-content/uploads/2014/05/2013_11_11_ava.jpg2013_11_11_ava2024-01-05T01:23:12+00:00monthlyhttps://botanistinthekitchen.blog/2014/05/03/going-bananas/https://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc02039.jpgbananabananas in a market (Cambodia; photo by L. Osnas)https://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc02027.jpgbananabananas in a market (Cambodia; photo by L. Osnas)https://botanistinthekitchen.blog/wp-content/uploads/2014/05/img_0018.jpgbananathree locules and undeveloped seeds in a Cavendish bananahttps://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc01069.jpgbananabananas on the plant (Cambodia; photo by L. Osnas)https://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc01888.jpgbananabanana plants (Cambodia; photo by L. Osnas)https://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc01537.jpgbananamaroon bracts lifting to reveal a whorl of yellow flowershttps://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc02656.jpgbananaBanana psuedostem, being cut up for animal fodder (Cambodia; photo by L. Osnas)https://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc01885.jpgbananaA banana plant with fruit (Cambodia; photo by L. Osnas)https://botanistinthekitchen.blog/wp-content/uploads/2014/05/dsc08488.jpgbanana2020-04-17T00:49:18+00:00monthlyhttps://botanistinthekitchen.blog/2012/12/08/have-a-salad-and-relax-the-dipsacales-trio/https://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc01763.jpgvalerian teavalerian teahttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc00848.jpgelder flower umbelelder flower umbelhttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/dsc01756.jpgmâchemâchehttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/2012_12_07_asterids_orders1.jpgOrders in the asterids, Dipsacales in redOrders in the asterids, Dipsacales in redhttps://botanistinthekitchen.blog/wp-content/uploads/2012/12/2012_12_07_asterids_orders.jpg2012_12_07_asterids_ordershttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/dsc00850.jpgAdoxaceae: elderberry fruit cluster on treehttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/dsc00834.jpgelderberry syrup in jarshomemade elderberry syruphttps://botanistinthekitchen.blog/wp-content/uploads/2012/08/dsc00726.jpgAdoxaceae elderberry pileelderberry pile, pre-syrup2014-06-16T18:53:48+00:00monthlyhttps://botanistinthekitchen.blog/2012/11/20/the-most-political-vegetables-a-whirlwind-tour-of-the-edible-crucifers/https://botanistinthekitchen.blog/wp-content/uploads/2012/11/cabbage_core_2.jpgcabbagecabbagehttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0401_broccoli_raab1.jpgbroccoli raabbroccoli raabhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0327.jpgNapa cabbageNapa cabbagehttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0430_seakale.jpgSea kale Sea kale with blanching pots in the Monticello gardenhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/2012_11_18_brassica_phylogeny.jpg2012_11_18_Brassica_phylogenyhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_05271.jpgRadish varieties: white, black, watermelon and China roseRadish varieties: white, black, watermelon and China rosehttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/dsc00833.jpgDSC00833https://botanistinthekitchen.blog/wp-content/uploads/2012/11/wild_purple_mustard_flower.jpgwild_purple_mustard_flowerwild radish flowerhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0107_wasabi.jpgwasabi greenswasabi greens at the National Arboretumhttps://botanistinthekitchen.blog/wp-content/uploads/2012/11/img_0091_horseradish.jpghorseradish greenshorseradish greens2014-06-16T18:51:38+00:00monthlyhttps://botanistinthekitchen.blog/2013/12/24/hollies-yerba-mate-and-the-botany-of-caffeine/https://botanistinthekitchen.blog/wp-content/uploads/2013/12/crw_1668.jpgAquifoliaceae hollyEnglish holly. Photo by K. Billshttps://botanistinthekitchen.blog/wp-content/uploads/2013/12/2013_12_20_orders_caffeine.jpg2013_12_20_orders_caffeinePhylogeny of orders with edibles. Caffeinated branches in red, with the caffeinated genera labeled.https://botanistinthekitchen.blog/wp-content/uploads/2013/12/2013_12_20_ilex_xanthines.jpgAquifoliaceae holly phylogeny 2013_12_20_Ilex_xanthinesPhylogenetic relationships among Ilex species for which both xanthine and phylogeny data exist. Red branches indicate caffeine; blue branches indicate theobromine; green branches indicate theophylline. Ilex phylogeny data from Manen et al. (2010). Ilex chemistry from Alikaridis (1987), Ashihara and Crozier (1999, 2001), Filip et al. (1998), Reginatto et al. (1999), Hao et al. (2013).https://botanistinthekitchen.blog/wp-content/uploads/2013/12/crw_2300.jpgAquifoliaceae hollyhttps://botanistinthekitchen.blog/wp-content/uploads/2013/12/dsc07976.jpgAquifoliaceae herba mateDried, crushed yerba matéhttps://botanistinthekitchen.blog/wp-content/uploads/2013/12/crw_1675.jpgAquifoliaceae holly spray with rosemary2014-06-16T18:45:34+00:00monthlyhttps://botanistinthekitchen.blog/about/about-the-botanist-in-the-kitchen/2022-09-28T20:53:46+00:00weekly0.6https://botanistinthekitchen.blogdaily1.02026-03-25T18:27:04+00:00