Tag: Cultivar

Did you know that broccoli, as we know it, does not exist in the wild? It is a product of human cultivation, and the short answer to whether is broccoli a modified leaf is a definitive no, as its edible parts are immature flower buds and the stem.

According to agricultural extension services, edamame is a type of soybean grown specifically for direct human consumption and harvested early. So, can any soybean be edamame? While technically any soybean can be picked at the immature stage, the ideal result for snacking requires specific varieties and proper timing.

With over 7,500 known cultivars cultivated globally, the apple (*Malus domestica*) is one of the world's most popular fruits. While commonly enjoyed as a sweet snack, the botanical answer to what type of fruit is an apple is far more specific: it is a pome, a special category of fleshy fruits from the Rosaceae family.

First cultivated commercially in New Zealand in the late 1970s, the golden kiwi is not a naturally wild fruit. Its development, though, began with seeds from China, meaning that while they do not *occur naturally* in their commercial form, their ancestry is wild.

The starch content of a potato can differ dramatically, with some high-starch cultivars containing more than 25% starch while others have as little as 9%. This key nutritional component is central to understanding how different potato varieties behave when cooked, influencing everything from texture to flavor.

Tracing its lineage back 6,000 years to a bitter wild plant in the Caucasus, modern lettuce is a stark contrast to its ancestor. This fascinating evolution raises the fundamental question: is lettuce natural or man-made, and how much has human selection shaped it?

Sorghum is the fifth most-produced cereal crop in the world, with archaeological evidence suggesting its domestication over 8,000 years ago in northeastern Africa. The classification of sorghum is multi-layered, ranging from its formal scientific taxonomy to practical, purpose-based categories that define its diverse uses in food, feed, and fuel. Understanding these classifications helps define the characteristics and applications of its many varieties.

It takes an average of 18 to 27 olives to produce a single tablespoon of olive oil, although the exact number can vary dramatically based on the olive variety and its maturity. This calculation reveals the true value and intensive process behind each drop of olive oil, a stark contrast to the small serving size.