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Olericulture

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Study of cultivation of vegetables

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Olericulture (fromLatin:oleris + culture) is the science ofvegetable growing, dealing with the culture of non-woody (herbaceous) plants for food.

Olericulture is the production of plants for use of the edible parts. Vegetable crops can be classified into nine major categories:

Potherbs andgreens – spinach and collards
Salad crops – lettuce, celery
Cole crops – cabbage and cauliflower
Root crops (tubers) – potatoes, beets, carrots, radishes
Bulb crops – onions, leeks
Legumes – beans, peas
Cucurbits – melons, squash, cucumber
Solanaceous crops – tomatoes, peppers, potatoes
Sweet corn

Olericulture deals with the production, storage, processing and marketing of vegetables. It encompasses crop establishment, includingcultivar selection, seedbed preparation and establishment of vegetable crops by seed and transplants.

It also includes maintenance and care of vegetable crops as well commercial and non-traditional vegetable crop production includingorganic gardening andorganic farming;sustainable agriculture and horticulture;hydroponics; andbiotechnology.

References

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Introduction to Olericulture by the Department of Horticulture and Landscape Architecture, Purdue University Archived 2017-08-21 at theWayback Machine.

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