Literary notes about Succulent (AI summary)
Writers deploy the term "succulent" to evoke a vivid sensory experience that bridges the natural with the culinary. Its descriptive power is evident when it imparts a lush quality to both food and flora—as seen when a dish of cabbages is celebrated for its delectability ([1]), or when a landscape is animated by tender, nourishing grasses ([2], [3]). In other contexts, "succulent" highlights the freshness and tactile allure of plant parts, from the smooth yet brittle leaves to fleshy stems that capture nature’s vitality ([4], [5]). The word even extends to metaphorical realms, suggesting richness in both thought and visual appeal ([6], [7]). Across these varied uses, "succulent" reinforces themes of abundance and sensory delight, enhancing the reader's immersive experience.
- Besides, your English bacon is a most estimable dish, and with your succulent cabbages delectable.
— from Gwen Wynn: A Romance of the Wye by Mayne Reid - But time heals all wounds, and within a week he followed his dam back into the hills where grew the succulent grama grass which he loved.
— from Cattle Brands: A Collection of Western Camp-Fire Stories by Andy Adams - Early as was the season, there was considerable growth of succulent grass, which offered the best kind of nourishment for the horses.
— from Deerfoot on the Prairies by Edward Sylvester Ellis - The lower leaves are round, wavy, smooth, very succulent and brittle, and depressed in the centre where the long fleshy stalks are attached.
— from Field and Woodland Plants by William S. Furneaux - The plant is succulent, with a short, fleshy rhizome; and large, smooth, sagittate leaves that are often spotted with purple.
— from Field and Woodland Plants by William S. Furneaux - The firstlings of his intellect are like succulent grass in the early spring.
— from History of the Jews, Vol. 5 (of 6) by Heinrich Graetz - There is something in its succulent solidity which makes it suitable to people 'of a certain position.'
— from The Forsyte Saga, Volume I. by John Galsworthy
