Edible

Edible is an adjective used to describe substances that can be eaten by humans without causing harm under normal conditions. It applies to raw or cooked foods and can include plant, animal, fungal, and processed items that are safe to eat when prepared and stored properly. The term does not imply tastiness, nutritional value, or universal suitability for all people.

Whether something is edible depends on the species, the way it is prepared, and the cultural or regulatory context. Some foods contain toxins that are neutralized or reduced by cooking, soaking, drying, or fermentation. For example, raw kidney beans must be boiled to destroy lectins, cassava requires proper processing to remove cyanogenic compounds, and many mushrooms are edible only after correct identification and preparation. Edibility also depends on freshness and storage, as spoiled or contaminated foods can cause illness.

Edible does not guarantee safety for everyone. Allergies, intolerances, age, health conditions, or contamination can render otherwise safe foods unsafe for certain individuals. Misidentification of wild plants or fungi can lead to poisoning, and cultural or regional practices influence what is considered edible. In commerce, foods are described as edible to indicate suitability for consumption, with safety and quality regulated by relevant authorities.

Etymologically, edible comes from Latin edibilis, meaning fit to be eaten, and entered English with the sense of something that may be consumed.