Online Plant Database

There are thousands of varieties of plants grown for food, we have documented 3574 Varieties so far. We have the mission to list them all here.

We are consistently adding more information and photos to the list, and we are always finding more varieties. If you would like to help out with photos, descriptions, or correcting errors please Contact Us and let us know the more people we have helping, the more complete the information.

Categories of Food Plants

Algae (42 Varieties)
A diverse group of aquatic organisms, including seaweeds and microalgae, used in cooking, supplements, and other products.

Berries (213 Varieties)
Small, fleshy fruits that grow on bushes or vines, such as blueberries and cranberries, valued for their sweet or tart flavor.

Bulbs (45 Varieties)
The underground storage organs of plants, like onions and garlic, that are a fundamental flavor base in many cuisines.

Corms (46 Varieties)
Underground storage organs that are botanically distinct from bulbs and tubers, such as taro and water chestnuts.

Culinary Herbs (230 Varieties)
Plants or plant parts, like parsley and basil, used specifically to enhance the flavor, aroma, and appearance of food.

Edible Flowers (71 Varieties)
Flowers that are safe for human consumption, often used for their flavor, aroma, or decorative qualities in dishes.

Fruits (907 Varieties)
The sweet, seed-bearing produce of a plant, ranging from crisp apples to juicy melons, enjoyed fresh or in countless dishes and drinks.

Ginkgos (6 Varieties)
Ancient and resilient trees distinguished by their unique fan-shaped leaves and edible nuts.

Grains (408 Varieties)
The hard, dry seeds of cereal grasses, such as wheat, rice, and corn, that are foundational to many diets globally.

Grasses (58 Varieties)
A diverse and widespread group of plants including cereal crops like wheat and rice, and various forage plants.

Leafy Greens (232 Varieties)
A variety of edible plant leaves, such as spinach and lettuce, packed with vitamins and minerals and perfect for salads or cooking.

Legumes (235 Varieties)
Plants in the pea family grown for their nutrient-rich seeds and pods, including popular staples like beans, lentils, and peas.

Medicinal Herbs (12 Varieties)
Plants used for their therapeutic properties, often valued in traditional medicine for promoting health and wellness.

Mushrooms (38 Varieties)
The edible, fleshy fruiting bodies of fungi, prized for their earthy flavors and unique textures in cooking.

Nuts (228 Varieties)
Dry, hard-shelled seeds or fruits that are a fantastic source of protein and healthy fats, such as almonds, walnuts, and pecans.

Palms (41 Varieties)
Tropical trees with large fronds, cultivated for their delicious and useful fruits like coconuts and dates.

Pseudocereals (8 Varieties)
Plants, like quinoa and amaranth, whose seeds are used in the same way as grains but are not botanically from the grass family.

Rhizomes (21 Varieties)
Underground stems that grow horizontally, such as ginger and turmeric, used as spices and in traditional medicine.

Root Vegetables (200 Varieties)
Edible plant roots that grow underground, including carrots and radishes, valued for their distinct flavors and dense nutrition.

Spices (77 Varieties)
Aromatic plant substances, derived from seeds, bark, or roots, used to add depth of flavor and aroma to dishes.

Tubers (118 Varieties)
Enlarged, starchy storage organs of a plant's stem, like potatoes and yams, that serve as a crucial source of carbohydrates.

Vegetables (338 Varieties)
A wide variety of plants and plant parts, from crunchy carrots to tender asparagus, that are staples of savory meals around the world.