Seeds as Food
This article is part of the second issue of "The Sauce - on food, community and inspirations", a theme-based journazine on seeds. The inaugural issue focuses on soil, print edition of the full first issue is available here.
Perhaps you’ve seen them mentioned as “superfoods” and/or have sighted them listed as toppings at your local smoothie or yoghurt shop. The likes of chia seeds, flaxseeds, and pomegranate seeds are but some of the seeds that have been making waves lately. Going beyond current trends though, seeds (in the botanical sense) have long been a part of our diet, with some being so ubiquitous – think rice and barley – that we don’t even think of them as seeds anymore.
So, going back to basics, what is a seed? Botanically, and verified by Merriam-Webster and Dictionary.com, a seed is the fertilized, matured ovule of a flowering plant. Seeds, being capable of germinating to form a new plant, consist of:
- an embryo
- food for the embryo (endosperm)
- a protective covering for the seed (seed coat).
The rest of this article uses the term seed (and: flower, fruit, nut) in the botanical sense described above.
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