What is the scientific name of Lens?
Lens
Lentil/Scientific names
What is the genus name for lentils?
Lentil
Lentil/Genus
Why are they called lentils?
The word lentil comes from the Latin lens, and indeed, this bean cousin is shaped like the double convex optic lens that took its name from the lentil.
What is the Latin word of lens?
The word “lens” comes from the Latin word for “lentil,” because the earliest convex lenses in common use were shaped like the bean. Galileo Galilei is commonly believed to have used lenses to make the first known refracting telescope.
Where did the word lenses come from?
The word lens comes from the Latin name lentil, native to the Mediterranean area. It is an example of an imported word that was called ‘tokyo (transparent mirror)’ by Japan during World War II.
What country eats the most lentils?
Canada was the leading country in terms of per capita consumption, among the main consumers of lentil, followed by Nepal (X kg/year), Australia (X kg/year), Turkey (X kg/year) and India (X kg/year).
What are the different names for Morchella esculenta?
Morchella esculenta is commonly known by various names: morel, common morel, true morel, morel mushroom, yellow morel, sponge morel, Molly Moocher, haystack, and dryland fish. In Nepal it is known as Guchi chyau. The specific epithet is derived from the Latin esculenta, meaning “edible”.
How big does a Colocasia esculenta plant get?
For gardeners, it is primarily grown as a foliage plant with huge, heart-shaped to arrowhead-shaped, conspicuously-veined, downward-pointing, peltate leaves (to 2′ long) on long, stout, succulent stems. As the common name suggests, each leaf purportedly resembles an elephant’s ear.
Where did the name Colocasia esculenta come from?
Genus name comes from the Greek word kolokasia used for the root of Nelumbo nucifera. Specific epithet means edible or good to eat. No serious insect or disease problems. Lends a large tropical look to gardens, water margins and large containers.
Is the Morchella esculenta poisonous to humans?
Morchella esculenta, like all morels, are among the most highly prized of all edible mushrooms. Raw morels have a gastrointestinal irritant, hydrazine, but parboiling or blanching before consumption will remove it. Old fruit bodies that show signs of decay may be poisonous.
