This thesis aims to identify the musealization process of two cultivated, edible plants in Sweden through the concept of green cultural heritage (GCH). Within the field of cultural heritage, green cultural heritage lacks a distinct definition and meaning, which makes the research and education within the field challenging. The empirical evidence is based on a combination of the biography of things and case studies of two plants: Rhubarb (Rheum rhabarbum) and Dill (Anethum graveolens). The plants musealization process, and the role of the institutions in the process, are mapped out. This is done through research, combined with interviews with professionals of two botanical gardens and a gene bank manager at the Programme for Diversity of Cultivated Plants (POM).  By using the biography of things theory and elements of comparative studies the factors contributing to plants being percieved and selected as cultural heritage are analyzed. These edible plants are symbolized through the cultural practices of art and food before being selected as a cultural heritage. Thus, their musealization process is working backwards. The research practice of the selection of green cultural heritage normally works with preservation of plants. That field has a different definition of the term cultural heritage, and genetic values in combination with cultivation memories are given preference in the selection. The plants that do not fit in, despite their high cultural values and memories, are excluded in the official heritage process, but they maintain their symbolic status. Dill is therefore captured in an ongoing, incomplete musealization process, whereas rhubarb are successfully musealized. The varying interpretations of cultural heritage also affect how plants are incorporated in the consciousness as cultural heritage, which is a vital part of the musealization process. This is a two years master’s thesis in Museum and Cultural Heritage Studies.