STRUCTURE OF A TREE

Tree
Structure of a tree: large ligneous plant whose stem is bare lose to the ground and carries branches at its top.
Branches: branches and boughs of a tree.
Top: the highest part of the tree.
Foliage (leaves): the leaves of a tree.
Branch: strong offshoot of the trunk of a tree.
Trunk: body of the tree.
Lateral roots: roots that grow outward from the tree, undeground, holding the tree in place and nourishing it.
Taproot: main root that grows vertically into the ground.
Root hair zone: small thread like parts of the root.
Radicle: small roots.
Bole: part of the tree between the ground and the first branches.
Twig: divisions of the branches.
Crown: part of the tree from the first branch to the top.
Plant
Structure of a plant: living being with cellulose walls, and often chlorophyll and starch; it has neither a mouth nor a nervous system; its mobility and sensitivity are weaker than those of animals.
Flower: coloured and usually scented product of a plant.
Fruit: product of a plant that follows the flower.
Seed: part of the plant essential for reproduction.
Leaf: part of the plant that is an offshoot of the stem and is usually green.
Stem: part of the plant that carries the leaves.
Root: underground structure which feeds the plant and holds it in place.
Shoot: above ground part of the plant.
Flower
Structure of a flower: part of the plant that contains the reproductive organs.
Stigma: part of the pistil that receives the pollen.
Style: central part of the pistil.
Ovary: lower part of the pistil which produces eggs.
Pistil: the set of female parts of a flower.
Receptacle: part of the flower to which the other parts are attached.
Pedicel: the stalk supporting the flower.
Sepal: each parts of the calyx of a flower.
Petal: each parts of the corolla of a flower.
Filament: male reproductive organ of a flower.
Anther: part of the stamen that produces the pollen.
Apple
Fleshy fruits – with seeds (pips): thick-fleshed, smooth-skinned fruit.
Apple: fruit of the apple tree.
Stalk: part of the fruit attached to the stem.
Endocarp or core: central part of the fruit which contains the pips.
Exocarp or skin: plant tissue covering the fruit.
Seed or pip: part of the apple used to reproduce the species.
Edible part: part that can be eaten.
Mesocarp or pulp: part of the apple between the skin the the core.
Stamen: male organ of the apple blossom that remains on the apple.
Calyx: set of sepals of the apple blossom that remains on the apple.
Berries
Fleshy fruits – berries: fruit with seeds or pips without stome.
Straberry: fleshy fruit that develops fromthe receptacle fo the flower of the strawberry plant.
Raspberry: fruit of the raspberry cane composed of small drupes.
Raisin: fruit of the grapevine composed of a number of berries attached in bunches

Bulbs
Vegetables – bulbs: vegetables which bulb flesh is edible.
Garlic: strong-smelling multi-cloved bulb.
Leek: plant with a small edible bulb.
Green onions: vegetable related to the onion.
Onion: strong tasting vegetable, a variety of garlic.

Tropical fruits
Tropical fruits: fruit that grows in tropical regions.
Section of a litchi: internal view of a litchi.
Litchis: fruit of a tree of the same name, grown in tropical forests.
Japanese persimmon: fruit fo the Japanese persimmon tree.
Section of a kiwi: internal view of a kiwi.
kiwifruit (Kiwi): brown-skinned fruit of a shrub with green flesh.
Tropical fruits
Tropical fruits: fruit that grows in tropical regions.
Section of an avocado: internal view of the fruit of an avocado tree, with green-skinned fruit with yellow-green flesh.
Pomegranate: fruit of the pomegranate tree with red pulp enveloping numerous pips.
Section of a papaya: internal and external view of the fruit of the papaya tree.
Vegetables - root
Vegetables – tuber: vegetable which root is a protuberance of the underground stem, the nutrients reserve for the plant.
Sweet potato: plant with edible tubers.
Vegetables - root
Vegetables – tuber: vegetable which root is a protuberance of the underground stem, the nutrients reserve for the plant.
Potato: plant with edible tubers.
Attachmant scar: mark left by attachment to the plant.
Bud: undeveloped vegetative point.
Eye: plantlet.

Vegetables - stalk
Vegetables – stalk: vegetable with an edible stem.
Celery: vegetable with edible petioles.
Asparagus: vegetable with edible shoots.
Swiss chard: white beet.
Rhubarb: stem-vegetable with edible petioles.

Vegetables - root
Vegetables – roots: vegetable with an edible root.
Parsnip: edible root of the parsnip.
Radish: pink or black root of the radish, from the Cruciferae family.
Celeriac: root of the celery plant.
Vegetables - root
Vegetables – roots: vegetable with an edible root.
Section of a carrot: internal view of a orange-coloured taproot.
Turnip: vegetable with edible roots.
Sugar beet: fleshy root used for making sugar.
Beetroot: plant with a fleshy, edible root.

Vegetables - seeds
Vegetables – seeds: vegetable with edible seeds.
Lima bean: type of bean.
Broad bean: edible pods and/or seeds of a bean plant.
Peas: small fruit of an annual plant.
Green peas: shelled green peas.

Vegetables - seeds
Vegetables – seeds: vegetable with edible seeds.
Corn: plant of the grass family, whose seeds grow closely on a large ear almost cylindrical in shape.
Silk: the corn silk at the end of an ear of corn.
Husk: each of the leaves that cover the ear of corn.
Kernel: edible part of the corn.
Ear: part of the corn to which the seeds are attached.

Vegetable
Vegetable – fruit: fleshy fruit, generally with seeds in its center.
Zucchini: elongated small squash that is harvested and eaten young.
Hot pepper: fruit taht can have a very piquant flavour and used as a spice.
Eggplant: fruit that is usually oblong and purple.
Cucumber: long, green fruit or the Cucurbit aceae family.

Vegetables
Vegetables – fruit: fleshy fruit, generally with seeds in its center.
Tomato: fleshy fruit of a herbeceous plant.
Sweet pepper: variety of pepper, red, green, orange, yellow or black in colour.
Cantaloupe: melon with a rough, ribbed peel and orange flesh.
Pumpkin: large round orange squash that can weigh up to 50 kg.
Inflorescent
Vegetables – inflorescent: vegetable with an edible flower.
Artichoke: flower head of which the bottom (the receptacle) and le base fothe leaves are edible.
Cauliflower: hardy white vegetable with a fleshy inflorescence native to Europe.
Broccoli: unrounded green cauliflower, with a long green stem.

Vegetables - leaf
Vegetables – leaf: vegetable whose edible part is composed of leaves.
Spinach: plant with dark green leaves.
Romaine lettuce: type of lettuce with elongated leaves.
Iceberg lettuce: type of lettuce with somewhat rounded leaves.
Cabbage: hardy plant native to Europe.
Fleshy fruit - with seeds
Fleshy fruits – with seeds (pips): thick-fleshed, smooth-skinned fruit.
Pears: oblong fruit of the pear tree.
Crab apples: small sour fruit of the crab apple tree

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