Lexique des termes botaniques

achene: fruit, often winged, whose envelope does not open when ripe.

alkaloids: nitrogenous organic substances of plant origin.

alternate: the leaves of which are inserted on the stem at different levels.

anthocyanosides: pigments contained in flowers, fruits, and leaves, red or blue in color.

anthracene (heterosides): plant substances composed of one or more sugars and a genuine derived from the anthracene nucleus.

berry: fleshy fruit containing small seeds or pips.

bract: small leaf located at the base of the flower or on its stem.

calyx: lower part of the flower made up of sepals.

flower head: compact agglomeration of flowers on the same container.

carotenoids: yellow or orange-red pigments whose name

comes from carotene, the first term in this series isolated from carrot.

carpel: compartment of the female organ forming the pistil of the flower.

decoction, decocté: an operation that consists of boiling a plant in water for a certain time to give a decocté.

denticulate: very finely toothed or serrated.

dioecious: plant where the male and female feet are distinct.

drupe: fleshy fruit with hardcore that contains the almond.

enzyme: organic catalyst of protein nature, produced by

living organisms, but capable of functioning outside the cell.

flavonoids: yellow pigments composed of a sugar and a genin derived from the chromone.

glonlerule: the compact union of flowers.

carbohydrates: compounds representing the most important group of

plastic and energetic elements of plants. There are sugars.

glycerides: main constituents of vegetable oils

containing glycerol esterified with fatty acids.

pod: dehiscent dry fruit opening with two longitudinal slits.

heterosides: substances resulting from the condensation of sugars and an unsweetened part called genin.

essential oil: a complex mixture of fragrant substances

volatiles contained in plants.

imp. arip.e nnée: leaf divided into several leaflets and odd number.

infusion infused: an operation that consists of putting boiling water on the plants to obtain an infusion.

lanceolate: elongated in shape ending in a spear.

lipids: a constituent of vegetable oils formed from esters of alcohol and fatty acids (see glycerides).

lobed: cut into several rounded parts (we can have trilobed or palmatilobed leaves).

macerated: operation which consists of leaving the plant in contact with water at ordinary temperature for a variable time.

mucilage: substances that have the property of swelling on contact with water.

paripinnate: leaf divided into an even number of leaflets.

pectin, pectic matter: substances present in the cell membranes of plants and necks posed by condensation of sugars and uronic acids.

peduncle: stem or main axis of a flower.

petiole: thinned part of the leaf joining the blade to the stem.

pubescent: covered with fine, short hairs.

protein, proteins: nitrogenous substances, of high weight

molecular sometimes, which by hydrolysis gives amino acids.

proteolytic: which hydrolyzes proteins.

raceme: raceme, speaking of flowers, rather loose and messy.

rhizome: perennial underground stem.

samara: dry fruit that does not open and has four membranous wings.

Saponoside: heterosides composed of sugar and sterols or triterpene genin.

sesquiterpene: compounds formed from three isoprene units and constituting certain essential oils.

sterols: organic compound usually formed from four rings

carbonaceous and genins of certain saponosides.

Gallic and catechin tannins: substances of astringent flavor with the property of tanning the skin and of combining with proteins.

triterpenes: organic compounds generally containing thirty carbons and forming the genin of certain saponosides.

whorled: grouped leaves starting from the same point.

Vitamins: organic substances sometimes not synthesized by the body which behaves as factors essential for normal metabolic functions.

tendrils: thread-like organ, often helical, allowing the stem to support itself and adhere to a surface.