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A seed is the ripened ovule of gymnosperm or angiosperm plants. The importance of the seed relative to more primitive forms of reproduction and dispersal is attested to by the success of these two groups of plants in dominating the landscape.

Seed structure


A seed contains the embryo from which a new plant will grow under proper conditions. It also contains a supply of stored food and is wrapped in the seed coat or testa. The stored food begins as a tissue called endosperm derived from the parent plant. Endosperm becomes rich in oil or starch, and protein. In some species, the embryo is embedded in the endosperm, which the seedling will use upon germination. In others, the endosperm is absorbed by the embryo as the latter grows within the developing seed, and the cotyledons of the embryo become filled with this stored food. At maturity, seeds of these species have no endosperm. Some common plant seeds that lack an endosperm are bean, pea, oak, walnut, squash, sunflower, and radish. Plant seeds with an endosperm include all conifers and most monocotyledons (e.g. grasses and palms), and also e.g. brazil nut, castor bean.

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L.A. Times - Food & Dining

Los Angeles chefs are happy to be in a pickle
Wed, 23 Jul 2008 00:00:00 -0700
Chefs are reviving the old-school art of pickling to create zingy accents for rich brasserie dishes -- sorry, sommeliers. Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.
Pickles add punch to summertime meals
Wed, 23 Jul 2008 00:00:00 -0700
Russ Parsons' favorites include pickled radishes, peppers, zucchini -- and even grapes. WHERE have all the pickles gone?
The artisan jams and jellies of E. Waldo Ward & Son
Wed, 23 Jul 2008 00:00:00 -0700
For decades, this Sierra Madre clan has made local, artisanal, delicious foods. "PEOPLE'S tastes change," says Richard Ward of Sierra Madre's E. Waldo Ward & Son Inc. "My dad used to make lots of pickled watermelon. But people don't use as much sugar as they used to." His son Jeff nods. "But we still make pickled peaches and other fruits, like kumquats."

 
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