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In this study, a novel extraction and safety evaluation method for heavy metals based on different functions of plants was proposed, and an edible plant (pea) was used as the research material to explore the feasibility of the novel method. Pea sprouts were cultured in cadmium (Cd) concentrations of 0, 1.0, 3.0, and 5.0 mg L−1, respectively. The Cd in pea sprouts was continuously extracted with 100 °C distilled water, 60% ethanol, 6% acetic acid, and simulated gastric juice. It was observed that highest amount of Cd (48.65–58.87%) was found in the extraction of roots with 6% acetic acid, followed by 100 °C distilled water (28.68–37.61%). While in stems, most of the Cd (70.73–85.39%) was extracted by 6% acetic acid. The recovery rate of the sequential chemical extraction technique employed in this experiment was between 93 and 106%. Compared with traditional methods, this study has its development potential in two aspects. First, it can determine which steps of sequential extractions of heavy metals in plants are the most harmful to humans. Secondly, corresponding measures can be taken to reduce heavy metals in vegetables used daily, such as soaking edible vegetables in vinegar for a short time. Novelty statement: In this study, a novel extraction and safety evaluation method for heavy metals based on different functions of plants was proposed, and an edible plant (pea) was used as the research material to explore the feasibility of the novel method. Compared with the commonly used extraction methods, the novel method is more reasonable and has greater development potential. [ABSTRACT FROM AUTHOR]