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Published 2015
Among plant foods of Eurasian or African origin, the fruits of nonsweet melons and gourds, aubergines (eggplants), and the fleshy stems of chard, lovage, celery, artichoke, angelica, fennel, and celery are traditionally sugared, candied, or preserved in syrup. See candied fruit and fruit preserves. Among roots and tubers similarly available for sugar-treatment are ginger, dandelion, parsnip, turnip, carrot, yam, and eryngo, while seaweed is also eaten sugared in Eastern traditions. Herbs and seeds traditionally sugared or candied (rather than used for flavoring) are usually those with digestive properties, such as mint, cumin, and aniseed. See comfit and confetti.
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