Which plant type can be consumed either raw or cooked?

Herbaceous plants are characterized by their soft, green stems and leaves, which can be consumed both raw and cooked. Many culinary staples, such as leafy greens, certain vegetables, and edible flowers, fall under this category. The tender texture of herbaceous plants often makes them suitable for salads, garnishes, or cooked dishes. Their versatility in preparation highlights the wide-ranging culinary applications they offer, making them a staple in both raw and cooked forms.

In contrast, woody plants are typically defined by their hard stems and structure. They tend to produce fruits or nuts that are usually consumed in a processed form rather than raw or cooked, such as nuts that require roasting. Perennial crops grow back year after year and can include both woody and herbaceous varieties, but they do not specifically indicate the ability to be consumed raw or cooked. Deciduous trees lose their leaves seasonally, and while some produce edible fruits, they are not usually classified based on the consumption methods of their foliage or bark. Thus, herbaceous plants stand out for their adaptability to both raw and cooked uses, making them the correct choice.