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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.
The definition of fruit for this list is a culinary fruit, defined as "Any edible and palatable part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were ...
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.
Amaranthus is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths. Some of the better known names include "prostrate pigweed" and "love lies bleeding". [1] [2] Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. [3]
The category is for Edible plants. i.e. plants with parts that are safely edible by humans. Subcategories. This category has the following 15 subcategories, out of 15 ...
List of edible nuts; Lists of useful plants; References This page was last edited on 2 December 2024, at 04:46 (UTC). Text is available under the Creative Commons ...
Vegetables in a market in the Philippines Vegetables for sale in a market in France. Vegetables are parts of plants that are consumed by humans or other animals as food.The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.
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. [1]