Soil moisture can determine how quickly a wildfire spreads, how fast a hill turns into a mudslide and, perhaps most importantly, how productive our food systems are.

Researchers led by University of Tsukuba, based on the internal nitrogen status of a leguminous plant, have discovered peptide factors that function in the shoot and root systems to transport iron into the root nodules colonized by nitrogen-fixing bacteria.

One of the iconic features of drylands is the striking appearance of islands of plants surrounded by bare soil.

A new computational framework developed in collaboration with Oak Ridge National Laboratory scientist Jiafu Mao provides a detailed assessment of ammonia emissions from global croplands and identifies practices that could curb release of the gas.

Using CRISPR technology, researchers succeed in growing tomatoes that consume less water without compromising yield.

Climate change poses a threat to yields and food security worldwide, with plant diseases as one of the main risks.

Green roofs have become increasingly popular thanks to their benefits related to climate adaptation, mitigation, and urban biodiversity management.

Spray on coatings for grapes in the vineyard have promise in preventing off flavors in wines that result from contact with wildfire smoke, according to new Oregon State University research.

A new database of weeds that can help scientists understand how traditional agricultural systems were managed throughout history, could also provide insights into how global trends like the climate crisis could affect the resilience of our modern day food systems.

Humans make use of tens of thousands of different kinds of plants, many rare and endangered.