esculent

Rampion, ram′pi-on, n. a perennial plant with esculent root.

From Chambers's Twentieth Century Dictionary (part 3 of 4: N-R) by Various

The soil is good, and wherever any attempts have been made to raise the esculent plants, etc., it has been found productive.

From Voyages from Montreal Through the Continent of North America to the Frozen and Pacific Oceans in 1789 and 1793 Vol. I by Alexander Mackenzie

Turnip, tur′nip, n. a biennial plant, with lyrate hispid leaves, the upper part of the root becoming, esp. in cultivation, swollen and fleshy—cultivated as a culinary esculent, and for feeding cattle and sheep.—n.

From Chambers's Twentieth Century Dictionary (part 4 of 4: S-Z and supplements) by Various

There is no more delicate and finely-flavored esculent to be found in our markets than the egg plant, when cooked in the right manner.

From Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of all Classes by H. J. Clayton

Pliny, Galen, and Dioscorides mention various esculent species, notably varieties of the truffle, the boletus and the puff-ball, and Vittadini writes enthusiastically of the gastronomic qualities of a large number of species.

From Student's Hand-book of Mushrooms of America, Edible and Poisonous by Thomas Taylor