The sheen on some jelly-like gelatinous lichens is created by mucilaginous secretions. Some other plants store raphides in mucilaginous environments and also do not taste acrid. Cooked, the rhizomes become translucent, mucilaginous, and sweet. Both the twigs and leaves contain mucilaginous sap. It has a mucilaginous (somewhat "slimy") texture, similar to okra, when cooked. These cells produce a mucilaginous secretion which forms visible droplets across the leaf surface. They are both unicellular, forming aggregates, but not found in mucilaginous colonies. "Lyngbya" species form long, unbranching filaments inside a rigid mucilaginous sheath. The young leaves and twigs are quite mucilaginous, and produce a citrus-like scent when crushed. Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. The sap is mucilaginous and clear. They have a mucilaginous texture with a slightly sweet flavor. They have a light, slightly tart flavor, and a crisp, mucilaginous texture. Leaves are eaten in small quantities due to acid content and because they are mucilaginous. These spathes are often filled with a mucilaginous liquid.