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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.
Edible plants include: List of culinary fruits; List of culinary herbs and spices; List of culinary nuts; List of edible cacti; List of edible flowers; List of edible seeds; List of forageable plants (edible plants commonly found in the wild) List of leaf vegetables; List of root vegetables; List of vegetables
Leaves, boiled as a vegetable, or raw with the shoots if young Seeds, raw or toasted, or ground to flour [37] Spear saltbush, common orache Atriplex patula: Semi-arid deserts and coastal areas in Asia, North America, Europe, and Africa Young leaves and shoots, raw or cooked as a substitute for spinach [8] Ice plant, sour fig: Carpobrotus edulis
Nautilus (from Latin nautilus 'paper nautilus', from Ancient Greek ναυτίλος nautílos 'little sailor') [3] are the ancient pelagic marine mollusc species of the cephalopod family Nautilidae. This is the sole extant family of the superfamily Nautilaceae and the suborder Nautilina .
The seeds are burs, and are very sticky. The plant is native but a well-known nuisance in deciduous forests of the eastern U.S. because the seeds can be difficult to remove from clothing and especially pet fur. [8] [9] The seeding part of the plant—the upper stem—dies earlier than most other plants, and becomes very brittle. Often the ...
The Nautilaceae are represented by Nautilus and Allonautilus, genera included in the Nautilidae. Species in the Nautilaceae are generally smooth and involute with straight to strongly sinuous sutures and a small siphuncle. Some groups have sinuous plications or ribs.
The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. [2] California bay leaf.