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Introduction to Horticulture

Across
The cultivation of grapes to be eaten fresh and to be used for making juices, raisin, jams, jellies, and wines
A collection of grass plants that form a ground cover, often used for sport areas, homes and industrial sites
The study, cultivation, and marketing of flowers and ornamental plants.
A person who uses grapes to make wine using chemistry and food science knowledge.
A rare means of plant reproduction in which the flower stalk elongates and pushes into the ground where the fruit matures.
The science, study, and technology of cultivating crops for food, fiber, and fuel, including management of soil.
The release of water through plant leaves, which evaporates and helps cool the air.
To grow plants from seeds or other methods, such as rootings or cuttings.
A prickly, rambling vine or shrub.
Also known as forestry
A person who plants, manages and cares for forests.
A plant that only lasts one year.
The ripening or biological aging of harvested crops.
Down
A person who designs, installs, and maintains interior landscapes.
A place where young plants and trees are cultivated for sale and for planting elsewhere.
The cultivation, processing, storing, and marketing of fruits and nuts.
The science or practice of planting, managing, repairing, and caring for forests.
A natural chemical produced and emitted in varying quantities by fruits and vegetables and by decaying plant materials.
The stems, leaves, and roots of a plant harvested for flavorings, foods, perfumes, or medicines.
The constructed areas around a building or in a landscape, such as pavers, patios, and sidewalks, and retaining walls.
The science, art, technology, and business of plant cultivation.
A plant that returns year after year.
Also referred to as viticulture.
A consumer that is interested in eating locally grown foods.
Also known as sod.
The scientific study of plants, their structure, genetics, ecology, classification, and economic importance