Botanical families of plants and flowers
An integral part of biology, botany is the science devoted to the study of plants. It has several facets that link it to other life sciences. Botany, whose origins date back to Greco-Roman antiquity, was for a long time an annex of medicine, the study of plants being mainly motivated by their medicinal or even magical properties. Subsequently, she devoted herself mainly to the classification of plants, systematic, to the point of being caricatured as "the art of insulting plants in Latin" (Alphonse Karr, novelist and journalist, 1808-1890). Indeed, during the XXe century, this science has diversified into a large number of increasingly specialized disciplines, ranging from physiology to plant ecology, including genetics and phytosociology.
Among the botanical families of so-called "vegetable" plants, four families play an essential role for vegetables: Fabaceae (all dried vegetables including: bean, bean, lens, pea, Chickpea, soybean), They Solanaceae (The tomatoes and potatoes, but also theEggplant, peppers and peppers), They Brassicaceae, (cabbage, hub, radish, broccoli, Brussels sprouts, cauliflower, kohlrabi, rape, cress, rocket, rutabaga and aromatic herbs and condiments like mustard and horseradish.), and the Cucurbits (squash, pumpkin, cucumber, zucchini, pattypan, pumpkin, pumpkin and herbs aromatics and condiments such as cornichon and fruits like melon and watermelon). While three botanical families provide most of the aromatic herbs: Apiaceae (angelic, celery, chervil, fennel, lovage, parsley), the Lamiaceae (basil, caraway, hyssop, marjoram, melissa, mint, oregano, sarriette, sage, thyme) Et les Liliaceae (ail, asparagus, spring onion, chive, shallot, onion, leek).