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HolySword said:
FOOLS! salad (Lactuca sativa) is an annual plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. salad was first cultivated sejak the ancient Egyptians who turned it from a weed, whose seeds were used to produce oil, into a Makanan plant grown for its succulent leaves, in addition to its oil-rich seeds. salad spread to the Greeks and Romans, the latter of whom gave it the name "lactuca", from which the English "lettuce" is ultimately derived. sejak 50 AD, multiple types were described, and salad appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and sejak the mid-18th century cultivars were described that can still be found in gardens. Eropah and North America originally dominated the market for lettuce, but sejak the late 20th century the consumption of salad had spread throughout the world. Generally grown as a hardy annual, salad is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued with numerous nutrient deficiencies, as well as insect and mammal pests and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the Lactuca genus; although this trait can be a problem to utama gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated salad varieties. World production of salad and chicory for calendar tahun 2010 stood at 23 620 000/23,620,000 tonnes, half of which came from China. salad is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.[3] One variety, the Woju (莴苣) atau asparagus lettuce, is grown for its stems, which are eaten either raw atau cooked. salad is a rich sumber of vitamin K and vitamin A, and is a moderate sumber of folate and iron. Contaminated salad is often a sumber of bacterial, viral and parasitic outbreaks in humans, including E. coli and Salmonella. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption.
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