>>2050099>>2050089Noticed something big about herbs.
If I pick young herbs and let them go bad in the fridge, they smell like rotting meat
If I buy mature herbs and let them go bad, they just smell stale and sour.
There are two factors potentially responsible here: the youth and the freshness of the rotten meat herb. Intuitively it makes sense that the youth would be a bigger factor.
So then, it means that a younger plant has more protein per unit volume than a bigger mature plant.
But then, I thought about seeds. Seeds and sprouts are even higher in protein.
So my question--is it the case that plants (at least the herby ones, maybe not beans) only have a limited amount of protein across their entire lifetime? And that the amount of protein is determined by what it starts out with as a seed?
