HERBAGE-VEGETABLES 



67 



Fig. 04. — Wild Kale. A, flower cluster. B, flower with caly.x and corolla 

 removed to show the stamens and pistil. C, fruit. D, the same split- 

 ting open and exposing the seeds. E, seed cut across to show the folded 

 parts of the germ within the seed-coat. (Baillon.) 



longer feared. As these vegetable juices possess scarcely any 

 nutritive value, the above facts clearly indicate that special 

 salts dissolved in the juices have an important use in keeping 

 our bodies in healthy condition. 



The difference in chemical composition and food value 

 between herbage-vegetables and the various underground 

 parts and seeds already studied may be accounted for by the 

 peculiar purpose which green herbage serves in the plant's 

 life. Whereas food is stored abundantly in parts which are 

 to live over the winter in order that new growth may be 

 hastened at the return of favorable conditions, it is the 

 foliage which makes the food that is stored away. 



The making of food requires sunlight, and is accomplished 

 by means of the green coloring matter characteristic of 

 herbage. This pigment is termed chloi'ophyllJ It dissolves 

 in alcohol, and the extract possesses the peculiar property 



^ Chlo'-ro-phyll <C. Gr. chloros, green; phyllon, leaf. 



