Germinated

Germinated describes the state of a seed or other propagule that has begun to grow, signaling the start of a new plant. In botanical terms, germination is the series of physiological and developmental events that follow the rehydration of a seed and lead to the emergence of a seedling.

During germination, the seed takes up water (imbibition), enzymes are activated, and stored nutrients are mobilized to support growth. The radicle, the first root, usually appears first, followed by the shoot, or plumule. Depending on the species, cotyledons may emerge above ground (epigeal germination) or remain below ground (hypogeal germination).

Environmental conditions strongly influence germination. Adequate moisture, suitable temperature, and sufficient oxygen are typically required. Many seeds possess dormancy that must be broken before germination can proceed; this can involve stratification (exposure to cold), scarification (breaking or weakening the seed coat), or other treatments. Light sensitivity also varies; some seeds require light to germinate, others germinate best in darkness or are indifferent.

Germination is a key phase in agriculture, horticulture, and ecology. Germination rate or viability is commonly tested to assess seed quality. In culinary contexts, sprouted grains and legumes are produced by controlled germination and used for nutrition and flavor.

Time to germination varies by species and conditions, ranging from a day or two in fast-growing crops to several weeks for many trees. Once the seedling develops true leaves, it enters a continuing stage of growth.