| A | B |
|---|
| jelly-like substance that fills much of the cell | cytoplasm |
| thin layer that surrounds all cells | cell membrane |
| structures in which food making occurs | chloroplasts |
| tough outer covering of a plant; made of cellulose | cell wall |
| controls all the cells activities | nucleus |
| large storage area | vacuole |
| basic unit of all living things | cell |
| commonly eaten leaves | lettuce, cabbage, spinach |
| commonly eaten stems | celery and asparagus |
| commonly eaten roots | carrots, radishes, beets |
| commonly eaten flower | artichoke |
| 4 parts of a flower | petals, pistil, stalk, stamen |
| 4 parts of a plant | roots, stems, leaves, flower |
| reproductive part of a flowering plant | flower |
| food-making factory of a plant | leaf |
| transport system of a plant | veins |
| extension of xylem and phloem tubes | petiole |
| connects roots and leaves | stem |
| carries water and minerals | xylem |
| carries sugar produced in leaves | phloem |
| branching roots | fibrous roots |
| one main root (stores food) | taproot |
| anchors the plant and absorbs water | roots |
