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An edible seed [n 1] is a seed that is suitable for human or animal consumption. 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 .
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.
When sliced, there is a mild garlic flavor. These slices can be cooked into dishes for flavoring or added to salads raw. The leaves of this plant can also be eaten raw or cooked with similar uses as the bulb. As opposed to the leaves and the bulb, the flowers can only be eaten raw. [17]
Hand pollination can be used to solve the problem. Pollens are around 60 microns in length. First crop is ready for harvest within two months; first flowers open in about 45 days from sowing. Each plant can yield 1 fruit per day for the next 45 days if enough nutrients are available. Yield ranges from 35 to 40 tons/ha, per season of 3 months cycle.
The short answer is: sprouted garlic is 100 percent safe to eat, but it has a distinctly different flavor. Besides maybe bad breath, there are no side effects to eating sprouted garlic. They may ...
In Russia the stems are preserved by salting and eaten as a salad. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. [22] The leaves can be pickled in the same way as Allium ochotense known as mountain garlic in Korea. [23] The bulbs can be used similarly to garlic cloves, and the flowers are also edible.
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Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green. Kale can be found throughout the summer months, but is especially sweet after a frost. [37] Brassica oleracea var. alboglabra: Kai-lan: Also known as Chinese kale [38]