The book "Edible Medicinal and Non-Medicinal Plants" offers a comprehensive examination of plants with edible, modified storage organs such as tubers, rhizomes, and bulbs, as well as other edible plant parts. It covers a variety of plant species that can be used as both conventional foods and functional foods, spices, and herbal teas. The plants discussed come from various families, including Iridaceae, Lamiaceae, and Orchidaceae, and include both wild and underutilized species as well as common ornamental plants. The book features color illustrations to aid in the identification of the plants and their edible parts. Additionally, it addresses important topics such as taxonomy, distribution, agro-ecological requirements, and the nutritional and medicinal properties of the plants, supplemented by current research findings and traditional applications. The structure of the book allows for easy navigation through separate indexes and glossaries.