Tag: Herbaceous plants

Over 40 types of disorders have traditionally been treated using different parts of the fennel plant, including the root. So, what is the fennel root used for? The root of the fennel plant is edible, though it is typically the fibrous taproot of a non-bulb-forming variety, such as Bronze fennel. It is primarily used as a starchy vegetable in cooked dishes rather than for the more potent medicinal purposes associated with the seeds or oil.

Though many people recognize the large, vibrant flowers of the hibiscus plant, not all species are edible. Most notably, the calyxes, leaves, and petals of the Roselle (Hibiscus sabdariffa) are prized for their tart flavor and versatility in cuisine worldwide.

While the term 'herb' is widely used in cooking and medicine, botanically, it is not a formal classification but rather a descriptive term for useful plants. Many herbs belong to the same few plant families, sharing distinct physical characteristics and aromatic properties.

Several Mimosa species exist, and their edibility varies significantly, making accurate identification crucial for safe foraging. This guide offers essential information on distinguishing between safe and toxic varieties before consumption.

Though often mistaken for a large banana, plantains are botanically distinct and primarily cultivated for cooking. The classification of a plantain places it in the same genus as the common banana, *Musa*, but with different hybrid ancestry and culinary uses that set it apart. These starchy, tropical fruits are a staple food for millions worldwide.