tuberosum

The third (or, according to some accounts, fourth) time this happened, Crum, enraged, sliced the offending solanum tuberosum into wafer-thin slivers, deep-fried and over-salted the result, and sent the dish out again hoping the guy would choke on it.

Crisps: a very British habit 2010

Although cultivated potatoes (Solanum tuberosum) originated in Peru, the late blight fungus appears to have originated in the Toluca Valley of Mexico (just west of Mexico City) where it is found in several related wild-growing Solanum tubers.

Did You Know? A fungus from Mexico and the Irish potato famine 2008

Although cultivated potatoes (Solanum tuberosum) originated in Peru, the late blight fungus appears to have originated in the Toluca Valley of Mexico (just west of Mexico City) where it is found in several related wild-growing Solanum tubers.

Did You Know? A fungus from Mexico and the Irish potato famine 2008

Finally the garlic chives, Allium tuberosum are blooming.

Finally « Fairegarden 2009

Like these purple Perilla frutescens and garlic chives, Allium tuberosum.

The Prettiest Thing « Fairegarden 2009

You need to plant the cultivar Petroselinum crispum tuberosum also known as Petroselinum hortense - normal parsley is Petroselinum crispum.

Parsley Root Soup Haalo 2008

Confusing mugwort with wormwood is at the level of confusing potato (Solanum tuberosum) with black nightshade (Solanum nigrum) because they share the genus Solanum.

A star called Mugwort Ray Girvan 2004

Confusing mugwort with wormwood is at the level of confusing potato (Solanum tuberosum) with black nightshade (Solanum nigrum) because they share the genus Solanum.

Archive 2004-05-01 Ray Girvan 2004

Parsley Root Parsley root is the taproot of a particular variety of parsley, Petroselinum crispum var. tuberosum, is also flavored by a mixture of terpenoids, and is more complex and pungent than parsley leaves.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Spanish explorers brought one species, Solanum tuberosum, from Peru or Colombia to Europe around 1570.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004