The Great War Project
Grocery Store
Botany
Plant parts we eat
►
Roots
 Carrots, beets, turnip
►
Stems
 Asparagus, sugar cane, potato, onion
►
Leaves
 Cabbage, spinach, lettuce
►
Petioles (leaf stalk)
 Rhubarb, celery
►
Buds
 Brussels sprouts
►
Flowers
 Artichokes, broccoli, cauliflower
►
Fruits
 Squash, tomato, strawberry, apple
►
Seeds
 Peanuts, walnuts, peas, corn
Roots
Not all ‘roots’ are really roots
► We
think of ‘roots’ as the underground parts
of a plant
► Some plants have stems modified to look
like roots
► Bulbs, Tubers
Stems
Blade (Leaves)
Petioles (Leaf Stalk)
Buds
Flowers
Fleshy Fruits
Botanically, there are many types of fleshy
fruits
Drupe: single large central seed eg. Plum,
peach, cherry
Pome: central core of several chambers with
seeds eg. Apples, pear
Berry: several seeds scattered among the
flesh eg. Grapes, tomato
Seeds
Tea
A typical tea bush will generally produce about three thousand tea
leaves a year = 1 pound of processed tea
Process procedure will result in different types of teas - white, green,
oolong and black
White tea - the least processed; only the tips (shoot apex) are
harvested. They have the lowest amount of caffeine and highest
antioxidant properties.
Green tea – full leaves plucked and dried.
Oolong tea – leaves are bruised before drying (partly oxidixes leaves)
Black tea – leaves are crushed before drying (fully oxidixed). Black tea
have the highest caffeine but lowest antioxidant content.
Coffee
► Originated
in Ethiopia, now grown
throughout mountainous tropics
► Comes from two types of coffee plants
(robusta and arabica)
► Berries are harvested once ripe, seeds
extracted (coffee bean), then roasted
► Roasting process and growing area will
impart different flavours
Cocoa
► Originated
in Amazonia, now grown throughout
tropics
► Mature tree produces just 20 fruits per year,
resulting in 2 kg of cocoa
► Fruit are cut open and the inner pulp-seed mix left
in the open to ferment
► Seeds then extracted from pulp and sun-dried
before shipping
► Roasted, then crushed to make cocoa powder
MUN Botanical Garden
For more information, please contact:
Todd Boland, Research Horticulturist
MUN Botanical Garden
Memorial University of Newfoundland
St. John’s, NL, A1C 5S7
Email: bgprograms@mun.ca