An edible item is any item that is safe for humans to eat. "Edible" is differentiated from "eatable" because it does not indicate how an item tastes, only whether it is fit to be eaten. Nonpoisonous items found in nature – such as some mushrooms, insects, seaweed, and so forth – are referred to as edible. Processed items that normally are not ingested but are specially manufactured to be so, like edible underwear or edible packaging, are also labeled as edible.
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👉 Edible in the context of Beneficial weed
A beneficial weed can be an invasive plant that has some companion plant effect, which is edible, contributes to soil health, adds ornamental value, or is beneficial in some way. These plants are normally not domesticated. However, some invasive plants, such as dandelions, are commercially cultivated in addition to growing in the wild. Beneficial weeds include many wildflowers, as well as other weeds that are commonly removed or poisoned. Certain weeds that have obnoxious and destructive qualities have been shown to fight illness and are thus used in medicine. Reductions in abundances of weeds which act as hosts may affect associated insects and other taxa which are beneficial. For example, Parthenium hysterophorus which is native to Northern Mexico and parts of the US, has been an issue for years due to its toxicity and ability to spread rapidly. In the past few decades though research has found that Parthenium hysterophorus has been used in traditional medicine to treat inflammation, pain, fever, neurological disorders and diseases like malaria and dysentery. It is also known to create Biogas and can be used as a bioremediation agent to break down heavy metals and other pollutants.
In this Dossier
Edible in the context of Clam
Clam is a common name for several species of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America.
Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.
Edible in the context of Mutualism (biology)
Mutualism describes the ecological interaction between two or more species where each species has a net benefit. Mutualism is a common type of ecological interaction. Prominent examples are:
- the nutrient exchange between vascular plants and mycorrhizal fungi,
- the fertilization of flowering plants by pollinators,
- the ways plants use fruits and edible seeds to encourage animal aid in seed dispersal, and
- the way corals become photosynthetic with the help of the microorganism zooxanthellae.
Mutualism can be contrasted with interspecific competition, in which each species experiences reduced fitness, and exploitation, and with parasitism, in which one species benefits at the expense of the other. However, mutualism may evolve from interactions that began with imbalanced benefits, such as parasitism.
Edible in the context of Human food
Human food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger; however, not all things that are edible constitute as human food.
Humans eat various substances for energy, enjoyment and nutritional support. These are usually of plant, animal, or fungal origin, and contain essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. Humans are highly adaptable omnivores, and have adapted to obtain food in many different ecosystems. Historically, humans secured food through two main methods: hunting and gathering and agriculture. As agricultural technologies improved, humans settled into agriculture lifestyles with diets shaped by the agriculture opportunities in their region of the world. Geographic and cultural differences have led to the creation of numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and dishes. As cultures have mixed through forces like international trade and globalization, ingredients have become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange of different food traditions and practices.
Edible in the context of Floriculture
Floriculture (from Latin: floris + culture) is the study of the efficient production of the plants that produce showy, colourful and even edible flowers and foliage. It is a commercially successful branch of horticulture and agriculture found throughout the world. Efficient production practices have been developed over the years, for the hundreds of plant taxa used in the floral industry, increasing the overall knowledge of whole plant biology. Plant breeding and selection have produced tens of thousands of new genotypes for human use.
Edible in the context of Thickener
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain.