know.

An iconic African savanna tree with a massive trunk and velvety pods filled with tart, powdery pulp.

A low heathland shrub with green, angular stems and dark blue berries that stain the fingers.

A woody elder whose flowers and properly prepared ripe berries have culinary uses.

A tropical climbing vine with vivid blue flowers used to color tea and rice blue.

A spiny Patagonian barberry with yellow flowers and blue-black berries, tied to local tradition.

A garden annual valued for orange or yellow flower heads and culinary petals.

A roadside plant with sky-blue flowers that close by afternoon and bitter, dandelion-like basal leaves.

A North American violet with basal heart-shaped leaves and edible flowers and young leaves.

A cool-season annual forming soft green patches with tiny, deeply divided white petals.

A multi-stemmed hedgerow shrub with soft, round toothed leaves, yellow catkins in winter and edible nuts in autumn.

A roadside mallow with round lobed leaves and pink-purple flowers with dark veins.

A meadow dock with arrow-shaped, lemony leaves and reddish flower spikes.

A tropical seasoning herb with long toothed leaves, used in Caribbean, Latin American and Asian cooking.

A familiar rosette plant with food uses for its leaves, flowers and roasted roots.

A scrambling rose with hooked prickles and red hips that persist into the cooler season.

A tall pioneer of burns and clearings with willow-like leaves and bright magenta flower spikes.

A biennial with garlic-scented foliage and white cross-shaped flowers; invasive in some regions.

An annual daisy used for flower tea, distinct from Roman chamomile and other similar daisies.

A leafless, jointed salt-marsh succulent with bright green segmented stems that taste of the sea.

A creeping tropical herb with kidney-shaped leaves and documented regional food uses.

A broad-leaved rosette plant of compacted ground, with documented use of young leaves as cooked greens.

A tall, pungent marigold of the Andes used in Peruvian sauces such as ocopa.

A common garden weed with goose-foot shaped leaves dusted in a white, mealy coating, eaten like spinach.

A cultivated and escaped mint-family herb with wrinkled leaves and a lemon fragrance.

A Queensland rainforest tree with aromatic leaves, also cultivated as a bush-food ingredient.

A South American aromatic shrub with narrow leaves, widely cultivated for flavoring and herbal tea.

A clump-forming tropical culinary grass with lemon-scented blades and thick overlapping leaf bases.

A Chilean shrub with glossy leaves on red stalks and dark purple berries rich in anthocyanins.

A tender spring green with round leaves that wrap fully around the stem, topped by tiny white flowers.

A tropical cultivated tree with compound leaves and long angular pods used as vegetables.

An understory tree of eastern North America with large drooping leaves and custardy tropical-tasting fruit.

An Asian culinary mint-family annual with broad aromatic leaves and cultivated green or purple forms.

A large cactus with flat, spiny pads and sweet red to yellow fruits covered in tiny barbed hairs.

A bristly cane shrub of clearings and edges whose red fruits pull free from a white core.

A lawn plantain with narrow, ribbed leaves and short dark flower heads ringed with white stamens.

A South African fynbos shrub cultivated for tea, with a history rooted in the Cederberg region.

A tropical crop famous for tart red calyces. The familiar botanical name is Hibiscus sabdariffa.

A western shrub with early white flowers and sweet, dark purple berries like small apples.

A thorny coastal and mountain shrub with silvery narrow leaves and dense clusters of tart orange berries.

A tiny mustard of paths and gardens with heart-shaped seed pods and a peppery rosette.

A large woodland tree with heart-shaped leaves and fragrant flowers hanging from a pale, wing-like bract.

A trailing coastal succulent with three-sided leaves, large yellow to pink flowers and sour, sticky fruits.

A succulent shrub of South African thicket with small round leaves on red stems that taste tart and lemony.

A shrub with velvety antler-like branches and upright cones of fuzzy red berries used for a lemony drink.

A colony-forming perennial of rich, damp ground; its young shoots have a documented cooked-food use.

A large tropical tree with feathery leaves and brown pods holding sweet-sour sticky pulp.

A spring allium with three-angled flower stems and drooping white bell flowers striped with green.

A streamside mint with rounded lilac flower heads and a strong peppermint scent; parent of peppermint.

A semi-aquatic vine with hollow stems and arrow-shaped leaves, one of Asia's most common leafy greens.

A prairie mint with lavender pom-pom flower heads and a spicy, oregano-like smell.

A fragrant chalk-grassland herb with rounded opposite leaves and clustered pink-purple flowers.

A low, runner-spreading strawberry with tiny, intensely flavored red fruits and three-parted toothed leaves.

A South American holly whose dried leaves make the caffeinated drink mate.