Introduction to Edible Plants

 PLANT AS FOOD
 The Nature of Plant
 Plant nourish themselves. They build their tissue out of
water, minerals and air, run them on the energy in
sunlight  Photosynthesis
 Autotroph
 Why Plants aren’t Meaty?
 Plants can nourish
themselves. The resources
(soil, water, sunlight and
minerals) are reliable and
readily available, thus
plants have developed an
economical structure.
 While animals  must find
and feed on other organism
 need muscle protein that
transform chemical energy
into physical motion
Why Plants have Strong Flavors and Effects?

 Defense mechanism  plants compensate for their

immobility with their ability for chemical synthesis.
 Strong-tasting, sometimes poisonous chemicals that
discourage bacteria, fungi, insects and animal, including
human from attacking them.
 Example : hot-chilli capsaicin, tear-inducing chemicals,
bitter and toxic alkaloids such as caffeine, solanine,
cyanide
 Why Ripe Fruits are especially
Delicious?
 Reproduction mechanism 
dispersing seeds far and wide 
invite animals to eat them.
 Unlike the rest of the plants,
fruits is meant to be eaten.
 This is why the taste, odor and
texture are so appealing. But
invitation to eat must be delayed
until the seeds are mature and
viable  ripening  change
color, texture and flavor.
Edible Plant Organs

 Tubers  root tubers, stem tubers, corms, rhizomes

 Bulbs
 Stems
 Seeds (& pods)
 Flowers
 Leaves
 Fruits

Consumption : fresh, cooked, processed, extracted, as

herbs & spices, as ingredients of processed foods, as
beverages ingredients, etc.
Factor influencing flavors
Genetics
Environments
 Soil
 Rainfall  High rainfall : large, abundant
produce, little flavor
 Temperature
Maturity
Post-harvest storage