esculent

It suits many of the esculent crops, as onions, beans, cabbages, carrots, beet-root, asparagus, &c.; the quantity applied varies from 5 to 10 bushels per acre.

This has been one of the most remarkable potatoes known in the history of this esculent.

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.

Of the esculent roots, the yam, dioscorea sativa, is the most valuable the island produces.

Among these are a variety of esculent plants and roots, yielding a nutritious and agreeable food.