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Singapore has a wide variety of flora. Plants are mainly used to beautify the landscape of Singapore. The national flower is a hybrid orchid, Vanda Miss Joaquim. [1] Large tropical tree. As in any tropical rainforest Singapore is home to a number of very large trees from the families Apocynaceae, Dipterocarpaceae, Fabaceae, Malvaceae and others.
All stonecrops (Sedum) are edible, but are generally mediocre food. [345] Sedum divergens: Spreading stonecrop: Traditional salad vegetable of the Haida and the Nisga'a people of Northwest British Columbia. [346] Sedum reflexum: Jenny's stonecrop: Occasionally used as a salad leaf or herb in Europe. [347] Sedum rhodanthum: Rose crown [348 ...
It is commonly known as Singapore holly [1] or dwarf holly due to the shape of its leaves, despite it not being a true holly (genus Ilex). Description.
Leaves (when young, in April), edible raw as a salad vegetable . Berries (in autumn), edible raw, or made into jellies, jams and syrups, or used as a flavoring [6] Beech: Fagus sylvatica: Europe, except parts of Spain, northern England, northern parts of Northern Europe: Nuts (in September or October), edible raw or roasted and salted, or can ...
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 ...
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
This article contains a list of useful plants, meaning a plant that has been or can be co-opted by humans to fulfill a particular need. Rather than listing all plants on one page, this page instead collects the lists and categories for the different ways in which a plant can be used; some plants may fall into several of the categories or lists ...
Many species have edible roots, prized for millennia as a reliable source of starch and carbohydrates, even during the winter. Some are edible raw, though are less bitter when cooked. [8] They can be harvested by hand or by treading the mud in late fall or early spring, causing light root tubers to float to the surface. The plants are easy to ...