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Edible Seed-Bearing Plants

Most edible plants bear seeds, but with many of them only the stems or fruit or roots are edible. In the case of rhubarb, the stems are edible but the leaves are poisonous. Other plants have leaves or flowers that may not be toxic but are unappetizing. There are a few seed bearing plants where nearly all of the plant can be eaten. Most of these plants are harvested before they can produce seeds and flowers, or bolt, but in some cases even the seeds and flowers are eaten.

Celery and Fennel
- The stalks, leaves, roots and seeds of celery plants are edible. The seeds are actually tiny fruits. Ancient Greeks gave bunches of celery to the winners of athletic contests. Celery root looks like a turnip but tastes like celery, though it is tough to slice and peel. Eat the bulb of fennel as well as the feathery greens. As in celery, you can also eat the seeds.
Chenopodiaceae
- Beets are at their tenderest between June and October.
  
  The beet is the edible root of beta vulgaris, and the greens can be cooked and eaten like regular greens. Indeed, the greens were the only things eaten for a long time, and the root was consigned to the apothecary. This cultivation of the leaves was what led the beet plant's root to become large and bulbous in the first place. The leaves and even the stems of the spinach plant are edible. Spinach was first found growing in the desert and then transplanted to Persia, where it was cat food. It then traveled to China, then back to Spain, and then to America, whether by Columbus or the Pilgrims it's not clear.
Asteraceae and Cruciferous vegetables
- The leaves of the lettuce plant are also eaten. Lettuce comes in many varieties, including Bibb, Boston, butterhead, Romaine, iceberg, green and red. Radicchio, endive, chicory and other asteraceae can be used much like lettuce. Broccoli and brussels sprouts are served steamed, boiled, baked or braised. Use the tough part of the stems as a base for vegetable broth. The mustard plant's leaves and seeds are ingested, as are the root and leaves of the turnip. Other greens like kale, collards, arugula and Swiss chard can be eaten and the ribs used as base for vegetable broth.
Nasturtiums
- Both the flowers and leaves of nasturtium are edible. The leaves have a sharp, spicy taste. The nasturtium, with beautiful, small multi-colored flowers, is also used as a garden flower.

Nature