Bahasa Indonesia (id) | Ganti Bahasa (Change Language)
  1. Edible portion:Leaves, Rhizome, Root, Flowers, Spice, Vegetable A herb 1-2 m tall. It forms tillers. It keeps growing from year to year. It has long leaves which form a sheath at the bottom. The leaves are 30-60 cm long by 7-8 cm wide. They have red spots along the middle vein. The flowers are...
  2. 01 Januari 1984 Root crops is a general term commonly used for a wide variety of food plants that have an underground storage organ known as a root, tuber (rhizome), corm, or bulb. Root crops are rich in starch, and low in protein and oil. They are excellent sources of calories. Some are consumed as major...
  3. Understanding Rootsuncovers one of the greatest mysteries underground―the secret lives and magical workings of the roots that move and grow invisibly beneath our feet. Roots, it seems, do more than just keep a plant from falling over: they gather water and nutrients, exude wondrous elixirs to...
  4. 20 Desember 2010 Evaluating the Underground Foundation Roots explore the soil for water and nutrients providing the foundation for growth and development. Understanding how root traits influence water and nutrient uptake can be important for crop varietal selection and improvement. Presenter :Katy Barlow,...
  5. Abstract, Plant roots can grow anywhere-in the soil, on the surface of the soil, in the water, and even in the air. Except for the first formed roots that respond positively to gravity, most roots do not grow toward anything or in any particular direction. Root growth is essentially opportunistic...
  6. Abstract, As the demand for products from timberlands has been increasing, the genera Eucalyptus has highlighted for its yield potential and also due to its great adaptation to Brazilian soils, which are in general moderately acid. Therefore, the aim was to evaluate the growth of the hybrid...
  7. Sumber Daya Utama This book provides and extensive overview of all aspects of these much-neglected crops, ranging from their history, popularization and production to their nutritional value and potential toxcity.