It’s interesting to think about vegetable plants and all their tasty parts: roots, stems, stalks, leaves, flowers, fruits and seeds. Normally, we only eat one part of a fruit or vegetable plant.

Etienne Farcot does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...

Cambridge scientists have identified two crucial genetic factors needed to produce specialised root organs that can accommodate nitrogen-fixing bacteria in legumes such as peas and beans. In a ...

There are few forms of the botanical world as readily identifiable as fern leaves. These often large, lacy fronds lend ...

Scientists have created the first single cell genomic atlas of mature plants' outer armor layer, called the periderm, and its carbon-capturing phellem cells. The findings will be useful in creating ...

The developmental regulators that confer the identity of N-fixing root nodules belong to a transcription factor family (LSH) more commonly associated with defining the shapes of stems, flowers and ...