Looking at the photo's below will for ever change the way you look at food. Under a microscope you will find a world within a world. Everything looks so different it is hardly recognizable anymore
as plants or food. Anyway in this case.
Already in the past (late 1600) there was the Dutch scientist Anton van leeuwenhoek who was obsessed with the 'small things'. He put everything under his own build microscope like pondered kitchen spices including black peppercorns.
'The source' of their origin made possible by some great phographers of 'our time'.
Basil plant
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This green landscape is a section of a single leaf of the basil plant (Ocimum basilicum). The small round structures on the leaf, each of which looks as though it might house elves or some other magical creature, are glands containing the chemicals that produce the flavors and aromas of the basil plant. There are many varieties of basil, each having a unique set of chemicals in its glands.
Photo by: Martin Oeggerli, National Geographic
Strawberry
This young fruit is of the widely grown garden strawberry variety. The individual "hairs" can be clearly seen. They are the remnant reproductive organs of the individual seeds on the berry's surface.
Photo by: Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
Broccoli
Close-up of a broccoli head showing a cluster of immature buds. The tiny pits visible on the surface are stomata, or breathing pores.
Photo by: Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
Peach
Microscopic detail of the surface of a peach. The downy texture of peach skin is due to thousands of hairs, the majority of which are very short. Stomata, or breathing pores, are marked in red.
Photo by: Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
Black Mulberry
The black mulberry has been cultivated since antiquity, and is probably originally from China. Here, the microscopic detail shows the individual fruitlets. The hairy texture is withered reproductive organs (stigma).
Photo by: Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
Leek
Cross-section through the leaf of a leek. The spongy tissue, called mesophyll, is typical of leaves. Here the leaf shown magnified is just 1.2 millimeters thick.
Photo by: Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
Potato
This is a close-up of an "eye" of a potato with three emerging shoots, the longest of which is about 4 millimetres long.
Photo by: Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
Lavender
Lavender (Lavandula spp.) has long been used to perfume homes, food, and drinks. It offers a feeling of warmth, a sort of aromatic welcoming. Up close, it is something else entirely, a desert scene complete with spiny, cactus-like hairs meant to keep herbivores away and hold water in.
Photo by: Martin Oeggerli, National Geographic
Cover photo: Japanese Wineberry
This relative to the raspberry and blackberry is native to northern China, Korea and Japan. Curiously, the whole plant, including the sepals that encase the fruit, is covered in sticky hairs.
Photo by: Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
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