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Vegetation :: Vegetation (n.) The sum of vegetable life; vegetables or plants in general; as, luxuriant vegetation..

Element :: Element (n.) One of the simplest essential parts, more commonly called cells, of which animal and vegetable organisms, or their tissues and organs, are composed..

Asparaginous :: Asparaginous (a.) Pertaining or allied to, or resembling, asparagus; having shoots which are eaten like asparagus; as, asparaginous vegetables..

Vital :: Vital (a.) Belonging or relating to life, either animal or vegetable; as, vital energies; vital functions; vital actions..

Vasculose :: Vasculose (n.) One of the substances of which vegetable tissue is composed, differing from cellulose in its solubility in certain media..

Caterpillar :: Caterpillar (n.) The larval state of a butterfly or any lepidopterous insect; sometimes, but less commonly, the larval state of other insects, as the sawflies, which are also called false caterpillars. The true caterpillars have three pairs of true legs, and several pairs of abdominal fleshy legs (prolegs) armed with hooks. Some are hairy, others naked. They usually feed on leaves, fruit, and succulent vegetables, being often very destructive, Many of them are popularly called worms, as the cutw

Salad :: Salad (n.) A dish composed of chopped meat or fish, esp. chicken or lobster, mixed with lettuce or other vegetables, and seasoned with oil, vinegar, mustard, and other condiments; as, chicken salad; lobster salad..

Grow :: Grow (v. i.) To increase in size by a natural and organic process; to increase in bulk by the gradual assimilation of new matter into the living organism; -- said of animals and vegetables and their organs.

Vegetive :: Vegetive (n.) A vegetable.

Sclerenchyma :: Sclerenchyma (n.) Vegetable tissue composed of short cells with thickened or hardened walls, as in nutshells and the gritty parts of a pear. See Sclerotic..

Tylosis :: Tylosis (n.) An intrusion of one vegetable cell into the cavity of another, sometimes forming there an irregular mass of cells..

Nucleoidioplasma :: Nucleoidioplasma (n.) Hyaline plasma contained in the nucleus of vegetable cells.

Amylobacter :: Amylobacter (n.) A microorganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction.

Cook :: Cook (n.) One whose occupation is to prepare food for the table; one who dresses or cooks meat or vegetables for eating.

Chutnee :: Chutnee (n.) A warm or spicy condiment or pickle made in India, compounded of various vegetable substances, sweets, acids, etc..

Salading :: Salading (n.) Vegetables for salad.

Flavin :: Flavin (n.) A yellow, vegetable dyestuff, resembling quercitron..

Appellative :: Appellative (n.) A common name, in distinction from a proper name. A common name, or appellative, stands for a whole class, genus, or species of beings, or for universal ideas. Thus, tree is the name of all plants of a particular class; plant and vegetable are names of things that grow out of the earth. A proper name, on the other hand, stands for a single thing; as, Rome, Washington, Lake Erie..

Histology :: Histology (n.) That branch of biological science, which treats of the minute (microscopic) structure of animal and vegetable tissues; -- called also histiology..

General :: General (a.) Relating to a genus or kind; pertaining to a whole class or order; as, a general law of animal or vegetable economy..

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