Herbaceous plants have a low degree of lignification, and there are many kinds with a wide range of uses.

Herbaceous plants are a type of plant, referring to plants whose stems have poorly developed xylem and are relatively soft in texture. Such plants are usually short, and their stems rely mainly on cell turgor pressure for support. The flowers, vegetables and many field weeds we commonly see all belong to herbaceous plants.

Compared with woody plants, the stems of herbaceous plants generally do not thicken year by year to form hard woody structures, and the aboveground parts often wither after the growing season ends. Most of them grow quickly, reproduce easily and have a strong ability to adapt to the environment, so they can be seen in courtyards, farmland, grasslands and wetlands.

According to the time needed to complete their life cycle, herbaceous plants are usually divided into three types: annual, biennial and perennial. Annuals such as rice, soybean and Impatiens balsamina are sown and bloom and set seed in the same year; biennials such as radish and Chinese cabbage grow and store nutrients in the first year, then bolt and bloom in the second year; perennials such as chrysanthemum, Chinese peony and mint can survive underground for many years and sprout again each year when conditions are suitable.

Herbaceous plants are closely related to daily life. Most food grains and vegetables come from herbaceous crops, many herbaceous flowers are suitable for pot culture or for arranging flower beds, and quite a few species can be used for medicine and for extracting fragrances. Most herbaceous plants have relatively shallow root systems, so when caring for them, attention should be paid to timely watering and topdressing, and the placement should be chosen according to whether they prefer light or tolerate shade. Properly cutting off spent flowers after blooming helps the plants grow better and bloom longer.