olericulture

American  

[ol-er-i-kuhl-cher] / ˈɒl ər ɪˌkʌl tʃər /

noun

1. the cultivation of vegetables for the home or market.

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Other Word Forms

• olericulturist
  noun
• olericultural
  adjective
• olericulturally
  adverb

Etymology

Origin of olericulture

First recorded in 1885–90; from Latin (h)oler-, stem of (h)olus “vegetable, kitchen herb” + -i- + culture

Explanation

Olericulture is the science and practice of growing vegetables. It focuses on the cultivation of herbaceous, or non-woody, plants that we eat. Olericulture is a branch of horticulture devoted to the cultivation of vegetable crops. The scope of olericulture includes soil analysis and selection, irrigation of crops, and the application of fertilizers, all to maximize edible yields. It involves developing pest-resistant plants and more efficient harvesting technologies, and it includes post-harvest management and distribution. Carrots, spinach, asparagus, onions, peas, green beans, broccoli, and cauliflower are examples of foods we get from olericulture.