By Brian Capon
A bestseller due to the fact its debut in 1990, this essential and convenient reference has now been increased and up-to-date to incorporate an appendix on plant taxonomy and a finished index. dozen new images and illustrations make this re-creation even richer with info. Its handy paperback layout makes it effortless to hold and entry, even if you're in or out of the backyard. a vital assessment of the technology in the back of vegetation for starting and complicated gardeners alike.
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Additional info for Botany for Gardeners (3rd Edition)
Root cap cells are readily rubbed off but are quickly replaced from within, much like our skin when it dries and peels from the surface. When root cap cells are ruptured by sharp soil particles, their protoplasm forms a slimy coat lubricating the root tip as it works its way through the soil and around large objects. Rocks shattered by growing roots, often seen in road cuttings and other excavations, offer impressive testimony to the power of living cells that appear so fragile under a microscope.
This form of root system is common among trees in tropical rain forests, where even the forest giants, as much as 180 feet (60 m) tall, have roots penetrating little more than 3 feet (1 m) into the soil. The advantage gained by such root systems is that they are able to collect nutrients, released from rotting vegetation on the forest floor, before they are washed away by heavy rains in runoff from the shallow soils. In temperate zones, conifers are generally anchored by deep tap roots that develop large, horizontal branches.
Overly fibrous plant tissues are also off our shopping lists. Solid tissues may pose a problem, but some, like potatoes, can be softened by limited cooking that does not leach out or destroy too many valuable vitamins or other nutrients. These may seem 57 58 PART 1. GROWTH BOTANY FOR GARDENERS like elementary reasons for food selection, especially in an age of vitamin and mineral awareness—but that is a modern way of looking at foods. For example, oranges were originally selected simply because they tasted good, not because they were rich in vitamin C.
Botany for Gardeners (3rd Edition) by Brian Capon