Tag: Edible parts

With more than 800 million people worldwide depending on it as a primary staple, cassava is a globally important food crop. However, consuming the wrong part or preparing it improperly can be dangerous, making it vital to understand which part of cassava is edible and the crucial safety precautions required.

Native to tropical Southeast Asia, the combava (or makrut lime) is a citrus fruit with a uniquely bumpy rind, but its most prized and edible parts are not always the ones you might expect. While the fruit's juice is often too bitter for widespread culinary use, its highly aromatic leaves and intensely fragrant zest are the main attractions for chefs and home cooks alike.

Originally native to the Indian subcontinent, the phalsa fruit is a seasonal summer berry celebrated for its sweet-tart flavor. This delicious fruit is not a berry, and for those unfamiliar with it, a common question arises: what part of the phalsa is edible? The answer lies primarily in its delicious ripe fruit, including the seed.

According to botanical definitions, the edible white part of the coconut is the endosperm, a widely consumed plant part globally. This guide addresses the common question: **Which portion of coconut is edible?** by exploring the delicious and healthy sections of this versatile fruit.

While most people are familiar with the sweet, clear liquid and thick white flesh, almost every part of a coconut can be used, with the primary edible components being the endosperm. This guide explores how much of a coconut is edible, detailing the different parts you can consume and how they change with the fruit's maturity.

For thousands of years, oregano has been a staple in Mediterranean cuisine and traditional medicine. When harvesting this fragrant herb from your garden, it is important to know what part of oregano is edible and how to prepare it for maximum flavor.

According to botanists, over 55 species of lemongrass exist, but only a few, like *Cymbopogon citratus*, are used for culinary purposes. This fragrant herb is a staple in Southeast Asian cuisine, yet many home cooks are unsure which part of lemongrass can be eaten due to its fibrous nature.

According to ancient Greek lore, the physician Dioscorides first documented milk thistle's healing properties in the first century A.D.. Today, many people still consume this plant for its traditional medicinal uses and surprising culinary applications, but they often wonder: what part of milk thistle do you eat?.

The artichoke, a vegetable recognized as the state vegetable of California in 2013, is a culinary delicacy known for its meaty heart. However, many wonder about the edibility of the plant's outer leaves. Are the leaves of the artichoke plant edible? The simple answer is that while the entire leaf is not edible, the tender, fleshy base of each leaf and the innermost leaves are delicious and safe to eat when cooked properly.

Botanically, artichokes are the edible flower buds of a thistle plant. While much of the vegetable offers a tender, delicious experience, one key part—the fuzzy interior known as the "choke"—is not meant for consumption. This fibrous, hairy layer must be removed before you can savor the coveted artichoke heart.