Vegetables

David S. Seigler Department of Plant Biology University of Illinois Urbana, Illinois USA

Outline: VEGETABLES Importance Botanical (not fruits) o leaves o stems o roots o buds o bulbs (leaves)

Domestication o mostly Near Eastern Center and Chinese Center o lower toxicity o less fiber o larger plant parts o more color o many Brassica species

Properties o nutritional o water o minerals o vitamins o fiber Preservation Major cultivars o Brassica and Brassicaceae Structure and function of stems and leaves.

Reading CHAPTER 7 IN THE TEXT

Vegetable market in Bangkok, Thailand Courtesy Dr. Ted Hymowitz

Market in Sudan Courtesy Dr. Dorothea Bedigian

Shop window in Darmstadt, Germany

Wholesale vegetable distribution and marketing College of Agriculture, University of Illinois

Introduction Stems provide support for the above ground parts of the plant. Stems house the conduction system. Leaves are the usual site of photosynthesis in the plant. Stems are sometimes photosynthetic. Many different kinds of stems: Those of monocotyledonous plants are quite different from those of dicotyledonous plants. Figure p. 156 ff.

Normally underground, but some are above ground. Some grow under water and others in air. Roots don't have leaf scars and axillary buds. Differ in many aspects of anatomy and physiology. Roots don't do photosynthesis (normally). Roots have root hairs to absorb water and take up nutrients. They have apical meristems, but the pattern of growth is different from that in stems. Diagram pg. 160, 161. Roots

More on roots Vascular stele in center and surrounded by a pericycle. Outside the pericycle is the endodermis. Outside of the endodermis is the cortex. These cells often accumulate starch in their vacuoles. Then comes the epidermis. In practice, roots vary a lot in appearance although they have the basic structures described above. Pg. 160.

Table of leafy, root, tuber, rhizome, or bulbous crops on pg These foods are not major in many cultures but important in many. They add variety, minerals, vitamins, and fiber to the diet. These foods are usually low in starch, lipids, protein, and sugars. Many plant parts are eaten.

Edible Stems and Leaves Thousands of plants have been eaten in in many different cultures. In the last few decades, several have achieved widespread significance, although minor cultivars are still widely grown in many parts of the world. Many locally cultivated species are utilized. Table of production pp Important cultivated species pp. 166.

The brassicas In most of temperate parts of the world, the major group of cultivated leafy vegetables consists of members of the genus Brassica (Brassicaceae or Cruciferae). The seeds and roots of many of this group of plants are also utilized. These plants all contain mustard oil glycosides or glucosinolates.

Many belong to a single species: Brassica oleracea. No good fossil evidence, but cultivated for at least 2500 years in S.E. Europe. Forage kales (European black cabbage) are probably the forms that most closely resemble the original cultivars.

Common cabbage includes both red and green forms. Head cabbage appeared about 2000 years ago. Modern headed cabbage originated about 1000 A.D. in Germany. Often used to make sauerkraut. Goes back in Orient for long time. Later introduced into Europe. Most members of this group very cold tolerant. Some cultivated cabbage relatives on pg Cabbage

Cabbage, Brassica oleracea, Brassicaceae

Brussel's sprouts. Look like miniature cabbages. Selected from a mutant that appeared about Kohlrabi. Exact origin not known.

Brussels sprouts, Brassica oleracea, Brassicaceae

Cauliflower known by Arabs in 12th century. Broccoli by at least 16th century in Europe. Both are derived from the immature inflorescences. In cauliflower most of the flowers are abortive. Cauliflower and Broccoli

Cauliflower, Brassica oleracea, Brassicaceae

Broccoli, Brassica oleracea, Brassicaceae

Others Turnips, mustards, collards etc. all eaten as "greens” The young leaves are cooked and eaten directly. Turnips (Brassica rapa) and rutabagas (B. napus) are also Brassica species. An ancient crop. Turnips appear in Indian writings of 2000 B.C. In Europe only about 12th century. Turnips were often eaten in Europe in the winter as that was about all that was available.

Radishes Radishes (Raphanus sativus) also from the Brassicaceae. In the U.S., they are eaten as a garnish, but in other places, e.g., the Orient, they actually are important food items. Very important in Japan. Large white radishes are called daikon. They appeared about 4000 years ago in Egypt. The ancestor of radishes not known with certainty.

Radish, Raphanus sativus, Brassicaceae, and turnip, Brassica rapa The Complete Book of Fruits & Vegetables, F. Bianchini, F. Corbetta, M. Pistola, Crown Publishers, New York, 1973

These feral plants are common weeds in many parts of the world. They are descendants of cultivated radishes that were early introduced into the Americas. Wild radishes

Lettuce, Lactuca sativa Lettuce, chicory, and endive all belong to the Asteraceae (or Compositae). This is a large family with over 35,000 species. Sunflowers in this family also. Few composites (members of the sunflower family) are eaten by man.

Lettuce, Lactuca sativa Lettuce is an ancient species. Cultivated at least by 4500 B.C. in Egypt. Bitter tasting and was probably first domesticated as a medicinal plant. The Romans ate tossed salads with leafy lettuces. The wild ancestors are not known with certainty although Lactuca serriola is a possibility. Many different cultivars have been selected.

Lettuce, Lactuca sativa, Asteraceae

Lactuca serriola, a probable wild ancestor of lettuce

Carrots and their relatives The Apiaceae (or Umbelliferae) contains many plants used as vegetables. Among these are carrots, celery, parsley, parsley root, fennel, and parsnip. In the case of celery (Apium graveolens), we use the swollen bases of the petioles. Celery has been cultivated since Greek and Roman times. Celery root is popular in Europe, but available here also.

Celery and celery root, Apium graveolens, Apiaceae The Complete Book of Fruits & Vegetables, F. Bianchini, F. Corbetta, M. Pistola, Crown Publishers, New York, 1973

Celery field in California

Carrots (Daucus carota) and parsnips (Pastinaca sativa) are root crops of some importance. Carrot cultivars were originally purple and later yellow. Orange forms were selected later. Carrots probably were also domesticated for medicinal purposes. They contain carotene, a precursor for vitamin A. Parsnips similar except pale color instead of orange. They are sweeter tasting.

Carrots, Daucus carota, Apiaceae The Complete Book of Fruits & Vegetables, F. Bianchini, F. Corbetta, M. Pistola, Crown Publishers, New York, 1973

Queen Anne’s Lace, Daucus carota, Apiaceae a feral form of carrots

Parsnip, Pastinaca sativa, Apiaceae

Parsley (Petroselinum sativum) is usually eaten fresh or as a garnish in the U.S. Cilantro or culantro (Coriandrum sativum) is eaten in a similar manner. Both are commonly is a major cooked vegetable in many Near Eastern and Latin American cultures.

Beets, Beta vulgaris, and their relatives Beets are members of the family Chenopodiaceae. The older types are usually called mangel or wurzel. Swiss chard is a cultivar of the petioles of the leaves. Sugar beets are forms that have been selected for higher sugar concentration.

Beets, Beta vulgaris, Chenopodiaceae

Spinach, Spinacia oleracea, Chenopodiaceae female (left) and male (right)

Primitive form of spinach

Perennial Green Vegetables The artichoke (Cynara scolymus) is a member of the Asteraceae. The immature receptacles of the flowers and the bracts around them are eaten. See figure on page 176. Popular in the Mediterranean area where they are native.

The Complete Book of Fruits & Vegetables, F. Bianchini, F. Corbetta, M. Pistola, Crown Publishers, New York, 1973

Artichokes, Cynara scolymus, Asteraceae

Asparagus (Asparagus officinalis) is in the lily family (Liliaceae). Also native to the Mediterranean area and North Africa. The young sprouts are eaten. See diagram on page 177. Bamboo shoots (many species) are commonly eaten in the Orient.

Asparagus, Asparagus officinale, Liliaceae, in Westfalen, Germany

Harvesting bamboo shoots National Geographic

Vegetables from bulbs Onions, leeks, garlic, and shallots are all in the genus Allium of the Liliceae. All of these have been cultivated for thousands of years. Many species are wild harvested in many parts of the world. Onions (Allium cepa) and garlic (A. sativum) probably originated in central Asia and leeks (A. ampeloprasum) in the Near Eastern center. All were cultivated in Egypt by 3200 B.C. Chives (A. schoenoprasum) are eaten for the leaves alone. See the diagrams on page 179 in the text).

Allium cepa, onion, Liliaceae

Onions, Allium cepa, Liliaceae The Complete Book of Fruits & Vegetables, F. Bianchini, F. Corbetta, M. Pistola, Crown Publishers, New York, 1973

Garlic, Allium sativum, Liliaceae, and shallots, Allium cepa The Complete Book of Fruits & Vegetables, F. Bianchini, F. Corbetta, M. Pistola, Crown Publishers, New York, 1973

Quamash root, Camassia scilloides, Liliaceae

Isolating palm hearts in Brazil Courtesy Axel Walther