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This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Of the six major plant parts, [n 2] seeds are the dominant source of human calories and protein. [1] A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts, [2] then spices.
On the east coast of Canada, the plant is known as 'samphire greens' and is a local delicacy. In southeast Alaska, it is known as beach asparagus. In Nova Scotia, Canada, they are known as crow's foot greens. In British Columbia, they are known as sea asparagus. [17] In the United States, they are known as 'sea beans' when used for culinary ...
Step 1: Blanch the Asparagus. In a stockpot, bring six quarts of water to a boil. Then, cook asparagus in batches, uncovered, for two and a half minutes.
Asparagus Pasta. This creamy lemon pasta is studded with crispy bacon and tender asparagus. Plus, there's lots of grated parmesan cheese! Get the Asparagus Pasta recipe.
The list includes individual plant species identified by their common names as well as larger formal and informal botanical categories which include at least some domesticated individuals. Plants in this list are grouped by the original or primary purpose for which they were domesticated, and subsequently by botanical or culinary categories.
How to cook asparagus perfectly 1. How to blanch asparagus. In a large sauce pan, add the asparagus and as little water as possible to just cover them. Cook over high heat for about 4 to 5 minutes ...
There are also many wild edible plant stems. In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.