Suitable to eat; edible and good to eat; used especially of vegetables and plant foods.
From Latin esculentus, derived from esca (food, victuals), related to edere (to eat); the word entered English in the 16th century.
Esculent is a delightfully snobby word that botanists and fancy cooks use instead of just saying 'edible'—calling something 'esculent' makes it sound more refined and scientific than its mere edibility.
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