Sciences Naturelles SAT - Agriculture et foresterie

to cut and collect a crop

récolter, moissonner, vendanger

to grow plants or crops, especially for farming or commercial purposes

cultiver

(of a farm or an industry) to grow or produce a crop or product

produire

to use a large farming equipment to dig the ground and make it ready for farming

labourer

to break up the surface of the ground, remove weeds, etc. using a gardening tool with a thin metal blade attached to a long handle

biner, sarcler

to prepare the soil for planting by digging, stirring, or turning it over using a tool such as a plow or a tiller

cultiver, labourer

a chemical or natural material that is added to the soil to improve its productivity and help plants grow

engrais, fertilisant

the artificial application of water to land or soil to assist in the growing of crops and the maintenance of landscapes

irrigation

the process by which water on the ground surface enters the soil, replenishing soil moisture and reducing runoff

infiltration, pénétration

the amount of water, in the form of rain, snow, sleet, or hail, that falls to the ground, measured over a specific period and crucial for crop growth and forest health

précipitation, pluviosité

characterized by receiving very little rainfall, often with erratic precipitation patterns and a tendency towards drought conditions, but not as extreme as arid climates

semi-aride, semi-aride

relating to trees with hard and dry fruits called cones and needle-shaped leaves

conifère

(of plants) annually losing leaves

à feuilles caduque

the practice of cultivating and managing forests, including the planting, growth, and harvesting of trees for timber production and ecosystem maintenance

silviculture

an agricultural system where landowners allow tenants to use the land in exchange for a share of the crops produced

système de métayage, métayage

a farming approach that uses technology to optimize crop production by precisely managing resources like water, fertilizer, and pesticides

agriculture de précision, agriculture de précision technologique

a farming system that combines agriculture with livestock grazing, where both activities are practiced on the same land

agropastoralisme, agro-pastoralisme

a young plant that develops from a seed, typically in the early stages of growth after germination

jeune plant, plantule

(of food or farming techniques) produced or done without any artificial or chemical substances

organique

a chemical substance or agent that is used to kill or control insects that can cause harm to humans, crops, animals, and structures

insecticide

a type of chemical substance that is used for killing insects or small animals that damage food or crops

pesticide

a chemical substance that kills plants, used for destroying plants that are not wanted

herbicide

to create stepped levels or flat areas on sloped land to prevent erosion and make the land suitable for farming or forestry

terrasser, aménager en terrasses

solid waste from animals spread on a piece of land to help plants and crops grow healthier and stronger

fumier

decayed leaves, plants, or other organic waste turned into a mixture that can improve the soil's quality and productivity once added to it

compost

a protective layer of decaying leaves or compost that is spread over or around a plant to improve the quality of the soil, stop weeds from growing, or to provide protection for the plant's base and its roots

paillis

the layer of decomposing organic matter, such as leaves, twigs, and other plant material, that accumulates on the soil surface

humus, débris organique

to rid a garden or other area of land of unwanted plants

désherber

a type of flowering plant that has a single cotyledon, or seed leaf, in its embryo, and typically features parallel leaf veins, flower parts in multiples of three, and fibrous root systems

monocotylédone, monocote

to deliberately mate individuals of different breeds, races, or varieties to produce offspring with desirable characteristics or traits

croiser, féconder

any disease that causes a plant to wither and eventually dies

rouille, cloque

small animals or insects that are believed to be destructive and are difficult to handle when they appear in a considerable number

animal nuisible, vermine

a flat, wide area of land with no or very few trees in North America

prairie

the act of cutting down trees to use their wood

abattage, exploitation forestière

the presence of large numbers of harmful insects, pests, or other organisms in an area, often causing damage to crops, trees, or natural environments

infestation, envahissement

related to agriculture, farmers, or rural life

agraire

a barren or unproductive area of land that is unsuitable for agriculture or habitation

terre désolée, friche

a place used for storing grains or farm food

grenier, grenier à grain

a method of growing plants without soil, using nutrient-rich water solutions

hydroponie

the excessive nutrients in water causing algae blooms, oxygen depletion, and ecological problems

eutrophisation, eutrophication

small seeds of a large crop that grows in warm regions, used to feed birds or make flour

millet

a tall plant growing in Central America that produces yellow seeds, which are used in cooking

maïs

a group of edible plants that are typically harvested and cooked while still immature

courge, squash

a plant with bright orange or yellow flowers that produces seeds rich in oil

carthame

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

chou-fleur

aquatic plants with finely divided underwater leaves, found in freshwater habitats like lakes and ponds

milléfolium, plante aquatique à feuilles découpées

a deciduous tree known for its smooth bark, typically found in temperate and boreal forests

bétula, bouleau

a thread-like structure found in fungi, consisting of a chain of cells that collectively form the fungal mycelium, essential for nutrient absorption and growth

hyphes, filaments fongiques

a long green vegetable with edible stems, used in cooking or eaten raw

asperge

a type of fruit belonging to the Cucurbitaceae family, typically with a hard outer shell, often used for containers, utensils, or as ornamental decorations

courge, potiron

an edible root of red color with a pungent taste that is eaten raw in salads

radis

a tall evergreen tree with fine-grained wood, valued for construction and known for its dense foliage

sapin de Douglas, arbre de hémlock

any type of plant whose pods contain seeds, such as peas and beans

légumineuse

a succulent herb with fleshy leaves, commonly used in salads and culinary dishes

pourpier