What process determines if harvested plant stems become woody and indigestible like a twig?

Answer

Lignification, which is the process of hardening tissue with lignin.

The transition of a plant stem from a tender, edible young shoot to an inedible, woody structure is governed by a specific biological process called lignification. Lignification involves the deposition and hardening of lignin within the cell walls of the plant tissue. When a stem has undergone significant lignification, it becomes excessively rigid and tough, rendering it chewable only like a twig, making it unsuitable for most culinary preparations. For eating purposes, foragers and cooks target the parenchyma tissue, which is the soft, living tissue responsible for water and nutrient storage just beneath the outer skin of young shoots. The presence of abundant, pliable parenchyma tissue signifies tenderness, whereas high lignin content signifies woodiness.

What process determines if harvested plant stems become woody and indigestible like a twig?

#Videos

Edible Plant Parts | FRESHFARM FoodPrints - YouTube

Related Questions

How do true roots like carrots differ structurally from potato tubers mentioned in storage organs?What specialized structure makes up the edible portion of an onion bulb?What botanical structure are the crisp, red stalks of Rhubarb recognized as being, despite culinary preparations?What process determines if harvested plant stems become woody and indigestible like a twig?What is the primary physiological purpose of leaves like spinach and kale for the plant?What botanical structure do broccoli and cauliflower specifically represent when consumed?Why are tomatoes, cucumbers, and squash botanically classified as fruits?In strawberries, what specific tissue structure forms the majority of the fleshy part consumed?What is the botanical classification for the kernel of grains such as wheat and rice?Why is harvesting stinging nettle leaves in early spring generally preferred over harvesting them later when the plant flowers?
foodbotanyplantediblepart