the quality or state of being edible; the extent to which something is safe or fit to eat.
From 'edible' (Latin 'edibilis' from 'edere' 'to eat') plus '-ity' (from Latin '-itas'), a suffix that converts adjectives into abstract nouns expressing qualities.
Food scientists actually rate 'edibility' on scales: not all mushrooms are equally edible, and edibility can change based on cooking, preparation, or cultural tradition—what's edible to one person might be inedible to another!
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