Search results
Results from the WOW.Com Content Network
Plant image Part image Common name Binomial name Distribution Edible parts and uses Ref. Juneberry: Amelanchier lamarckii: Naturalized in Western Europe: Berries (in June), edible raw [2] Barberry: Berberis vulgaris: Europe, North America, northwest Africa, western Asia: Berries (from July), edible raw, dried as a spice or cooked as a jelly [3 ...
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs , corms , rhizomes , and stem tubers .
The edible portion is an enlarged (swollen) hypocotyl. It is a member of the cabbage family and is white, green, or purple in color. Lotus root The edible portion is a stem modified for underwater growth. Buds and branches are visible on the vegetable sold as lotus root. Potato The edible portion is a rhizome (an underground stem) that is also ...
Talk; Category: Edible ... The category is for Edible plants. i.e. plants with parts that are safely edible by humans. ... Edible plant stem; A. Achyranthes japonica ...
Pediomelum esculentum, synonym Psoralea esculenta, [2] common name prairie turnip or timpsula, is an herbaceous perennial plant native to prairies and dry woodlands of central North America, which bears a starchy tuberous root edible as a root vegetable. English names for the plant include tipsin, teepsenee, breadroot, breadroot scurf pea ...
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
Lomatium roots range from woody taproots to more fleshy underground tuberous-thickened roots.The plants are green and grow the most during the spring when water is available, and many species then set seed and dry out completely above ground before the hottest part of the year, while storing the energy they gained from photosynthesizing while water was available to them in their deep roots.
The plant is edible, [22] but the roots and leaves are most palatable when collected before the flower stalk is produced. [23] The root is noted for having a mild taste when uncooked, described as like asparagus or oysters , from which the plant derives its alternative name of oyster plant.