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Botany

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https://en.wikipedia.org/wiki/Botany

"Plant biology" redirects here. For other uses, see Botany (disambiguation) and Botanic.

The fruit of Myristica fragrans, a species native to Indonesia, is the source of two valuable spices, the red aril (mace) enclosing the dark brown nutmeg.

Botany, also called plant science(s), plant biology or phytology, is the science of plant life and a branch of biology. A botanist or plant scientist is a scientist who specialises in this field. The term "botany" comes from the Ancient Greek word βοτάνη (botanē) meaning "pasture", "grass", or "fodder"; βοτάνη is in turn derived from βόσκειν (boskein), "to feed" or "to graze".^[1]^[2]^[3] Traditionally, botany has also included the study of fungi and algae by mycologists and phycologists respectively, with the study of these three groups of organisms remaining within the sphere of interest of the International Botanical Congress. Nowadays, botanists (in the strict sense) study approximately 410,000 species of land plants of which some 391,000 species are vascular plants (including ca 369,000 species of flowering plants),^[4] and ca 20,000 are bryophytes.^[5]

Botany originated in prehistory as herbalism with the efforts of early humans to identify – and later cultivate – edible, medicinal and poisonous plants, making it one of the oldest branches of science. Medieval physic gardens, often attached to monasteries, contained plants of medical importance. They were forerunners of the first botanical gardens attached to universities, founded from the 1540s onwards. One of the earliest was the Padua botanical garden. These gardens facilitated the academic study of plants. Efforts to catalogue and describe their collections were the beginnings of plant taxonomy, and led in 1753 to the binomial system of Carl Linnaeus that remains in use to this day.

In the 19th and 20th centuries, new techniques were developed for the study of plants, including methods of optical microscopy and live cell imaging, electron microscopy, analysis of chromosome number, plant chemistry and the structure and function of enzymes and other proteins. In the last two decades of the 20th century, botanists exploited the techniques of molecular genetic analysis, including genomics and proteomics and DNA sequences to classify plants more accurately.