If you need a copy of the chart for
this lab, you can print out this linked
PDF and bring it with you to
It will save you a lot of time! All you will have to do is fill
in the table and add any new veggies.
You can download a powerpoint
that includes the posters shown in lab at this
Laboratory 1: Plant Vegetative Morphology and
INTRODUCTIONThe goals of this laboratory exercise are to familiarize you with the vegetative morphology of flowering plants and to make you more aware of the different types of edible vegetables.
|Objectives for this lab are
to be able to:
□ recognize and interpret the different vegetative structures of a typical flowering plant
□ describe briefly the importance that each of these structures serves in the life of a plant
□ enumerate the vegetative differences between monocots and dicots
□ recognize numerous edible vegetables by their common and scientific names, family, and class
□ identify what vegetative plant structure is represented by the vegetables on display
□ demonstrate a basic knowledge of the geographic origins of the plants
□ Do not eat anything until instructed to do so and until you know it has been washed, if needed
□ Do not eat anything labeled “Demo” or “Do Not Eat”
□ Do not eat anything raw if it is edible only cooked
□ Do not eat anything to which you know or suspect you may be allergic
□ Handle knives carefully
Examine the various vegetable crops set out in lab. Fill
in the chart, noting common and scientific name, family, class (monocot
or dicot), plant part, and area of origin. If something listed in
the chart is not present, you do not have to know it. If there is
a vegetable not listed on the chart, add it to the chart.
When it comes to sampling the props, please follow the TA’s instructions on what you can and cannot eat. Some props may be needed whole or in part for other sections, some may be unripe or over-ripe, and some will be inedible as presented.
Please do ask questions, and if you have a favorite or traditional way to prepare and enjoy one of the more exotic crops, do share it with the class. You might know something we don’t!
Please put all peels and plant scraps in the compost bucket.
|aloe vera leaf|
White asparagus is grown covered with soil
|bean sprouts (Mung)|
also baby bok choi
|broccoli raab, Italian turnip broccoli|
Maroon carrots were developed at A&M. They are higher in nutrients
|Belgian endive (pictured) or
Elephant garlic is much larger and is
actually the same species as leek.
|gobo root, Japanese burdock|
various varieties, including colored
("elephant garlic" is the same species)
|All the same species, but these
belong to different varieties
|malanga, yawtia, tannia|
|ong choy, kangkung, water spinach,
Federal Noxious weed!
Italian (flat-leaved) parsley (on right)
|Same species, different varieties|
|salsify, oyster plant|
|sweet potato, boniato
|swiss chard||include variety
Last updated 6/18/2010
Nomenclature conforms with World Economic Plants, a Standard Reference by John H. Wiersema and Blanca León. 1999, CRC Publishing.