Journal of Agricultural Science and Botany

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Journal of Agricultural Science and Botany 44 7897 074717

Vegetable Cultivation

The term vegetable in its broadest sense alludes to any sort of vegetation or plant item; in the smaller sense, as utilized in this article, be that as it may, it alludes to the new, eatable bit of a herbaceous plant expended in either crude or cooked structure. The eatable part might be a root, for example, rutabaga, beet, carrot, and yam; a tuber or capacity stem, for example, potato and taro; the stem, as in asparagus and kohlrabi; a bud, for example, brussels grows; a bulb, for example, onion and garlic; a petiole or leafstalk, for example, celery and rhubarb; a leaf, for example, cabbage, lettuce, parsley, spinach, and chive; a youthful bloom, for example, cauliflower, broccoli, and artichoke; a seed, for example, pea and lima bean; the juvenile organic product, for example, eggplant, cucumber, and sweet corn (maize); or the develop natural product, for example, tomato and pepper.

The well known differentiation among vegetable and natural product is hard to maintain. All in all, those plants or plant parts that are generally overcome with the primary course of a supper are prominently viewed as vegetables, while those mostly utilized as sweets are viewed as organic products. This differentiation is applied in this article. In this manner, cucumber and tomato, naturally organic products, since they are the part of the plant containing seeds, are ordinarily viewed as vegetables.

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