Eetbare

Eetbaar is a Dutch adjective meaning edible, or fit for human consumption. It derives from eten (“to eat”) and the suffix -baar, indicating “able to be.” In Dutch usage, it describes foods, plants, fungi, or other substances that can be eaten safely under normal conditions. The term is often paired with niet eetbaar (not edible) or giftig (poisonous) when indicating safety status. Eetbaar does not automatically guarantee safety; toxins, preparation methods, and individual allergies can affect safety or palatability.

In botany and mycology, edibility is species-specific and may depend on proper identification and preparation. Many plants and fungi have edible varieties, but look-alikes and regional toxins mean that foraging guidance from reliable field guides or experts is essential. Cooking, drying, or other processing can also alter edibility or reduce toxins.

In everyday use and in agriculture or cookery, eetbare varieties are selected for flavor, texture, and nutrition. Some edible items require cooking to remove bitterness or toxins, while others are safely consumed raw. The term is commonly used in gardening literature, recipe writing, and consumer labels when distinguishing food that is suitable for eating from non-edible parts or ornamental plants.

See also: edibility, foraging safety, toxicology, poisonous plants, Dutch language etymology.