Agriculture | The Canadian Encyclopedia

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  • Article

    Field Pea

    SeePEA.

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    https://www.thecanadianencyclopedia.ca/images/tce_placeholder.jpg?v=e9dca980c9bdb3aa11e832e7ea94f5d9 Field Pea

  • Article

    Flax

    Flax (Linum usitatissimum), annual plant belonging to the family of the same name (Linaceae). Flax is sown and harvested much like a spring cereal crop and matures at the same time as wheat. 

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  • Article

    Forage Crops

    Forage refers to plants consumed by animals, particularly livestock. Forage may be preserved by drying the plants to produce hay, it may be fermented to produce silage, and dried material is also compressed to produce compacted hay, pellets, and cubes .

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  • Article

    Fruit and Vegetable Industry

    This important sector of Canada's FOOD AND BEVERAGE INDUSTRIES is made up of companies that process fruits and VEGETABLES.

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  • Article

    Fruit Cultivation

    Fruit growing is an important part of Canada’s food industry. Growing is usually restricted to areas where winter temperatures do not go much below -20°C.

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  • Article

    Ginseng

    Ginseng is a herbaceous perennial plant of genus Panax, ginseng family (Araliaceae), discovered in North America by Joseph-François Lafitau. 

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  • Article

    Grape

    Grape is the common name of the genus Vitis in the plant family Vitaceae.

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    https://d3d0lqu00lnqvz.cloudfront.net/media/media/5e713bf8-620f-427b-913e-8ba7d6eba19b.jpg Grape

  • Article

    Grasses

    Emergence of GrasslandsGrasslands began to appear about 25 million years ago, changing the face of much of the world and providing food for grazing animals. Grasses and grazers evolved together. Grasses benefit because grazers control the growth of competing species and provide fertilizers.

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    https://d3d0lqu00lnqvz.cloudfront.net/media/media/64128275-0625-4ef5-8669-b94e659285cb.jpg Grasses

  • Article

    Green Bean

    There are at least six classes of green bean (Phaseolus vulgaris), and many cultivars (commercial varieties) are available within each class. Common types include the "snap" bean (green or wax) and kidney beans. 

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  • Article

    Groundwater

    Groundwater interacts with lakes and rivers as part of the hydrologic cycle. The cycle begins with the formation of clouds through evaporation from the ocean, lakes, rivers, plants and soil.

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  • Article

    Herbs

    Herbs and spices differ largely by usage. Spices are normally more aromatic than herbs, and are often of tropical origin. They may consist of seeds, bark, flower buds, fruits, etc. Herbs are usually leafy and locally grown, and their use extends far back into history.

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  • Article

    Kale

    Kale (Brassica oleracea, Acephala Group), cole crop (like cabbage, cauliflower, etc), belonging to the Cruciferae family. 

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    https://d3d0lqu00lnqvz.cloudfront.net/media/media/97699743-eed8-4d0a-8a03-2c0ed68541b1.jpg Kale

  • Article

    Kohlrabi

    Kohlrabi (Brassica oleracea, Gongylodes Group), sometimes called stem turnip or cabbage turnip, an important Canadian garden vegetable of the Cruciferae family.

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    https://d3d0lqu00lnqvz.cloudfront.net/media/media/ef29012b-714b-4166-b09e-7a34416efcd3.jpg Kohlrabi

  • Article

    Legume

    Leguminosae, or Fabaceae, is the third-largest family of flowering plants, containing up to 650 genera and 18,000 species. Over 4,000 species are native to North America, most of which are members of the bean subfamily. They occur as scattered, secondary components of native vegetation. Over 2,000 species of milk vetch (genus Astragalus) alone occur worldwide, more than 40 in Canada. Other common native legumes are lupines (Lupinus), vetches (Vicia), locoweed (Oxytropis) and vetchling (Lathyrus). Most legumes, in association with strains of the bacterium Rhizobium,"fix" part of their nitrogen requirement and improve soils as green manure. Legumes are also a staple in the diets of both animals and humans.

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    https://d3d0lqu00lnqvz.cloudfront.net/legume/alfalfa.jpg Legume

  • Article

    Lentil

    Lentil is a small leguminous seed belonging to the Lens culinaris species and the legume (Fabaceae) family.

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