10 EDIBLE STEMS USED IN THE KITCHEN - NUTRITION - 2025

The edible stalks are those stems of plants that can be used in recipes. They are usually divided into those vegetables with edible stems that are above the ground and those with modified stems below the surface.

Crop plants that are grown for their starchy roots and tubers are called root and tuber crops. They are generally located under the domain of agronomy. But low human consumption can be considered as vegetables in horticulture.

Edible plant stems are a part of plants that are consumed by humans. Most plants are made up of roots, stems, leaves, flowers and produce fruits that contain seeds.

Humans commonly eat the seeds (corn or coffee), the fruits (tomatoes), the leaves (lettuce or spinach), or the roots (carrots and beets), but they also eat the stems of many plants. There are also edible petioles and edible flowers.

Plant stems have a variety of functions; they support the whole plant and have leaves, flowers and fruits. They are also a vital connection between leaves and roots; they conduct water and mineral nutrients.

Examples of edible stems

1- Sugar cane

The edible portion is the inner stem whose sap is a source of sugar. In its raw form and can be chewed to extract a sweet juice. This tall, perennial grass is native to the hot, tropical temperatures of South Asia and Melanesia.

In addition to sugar, some products derived from this plant include molasses, rum, ethanol, and bagasse.

You may be interested 17 Incredible Properties of Sugar Cane for Health.

2- Bamboo

It is a flowering evergreen plant; stem regions are usually empty. The edible part is the young and emerging shoot. Bamboo is one of the fastest growing plants in the world.

This plant is used in many dishes of Asian cuisine; they are available in supermarkets in different shapes already cut, both fresh and canned.

3- Kohlrabi

This plant is from the mustard family. The main consumable part of the plant is the base stem that forms a spherical structure. It can be consumed both raw and cooked.

Its flavor and texture are similar to those of a broccoli stalk or the heart of a cabbage, but softer and sweeter. The young stem can be as crisp and juicy as an apple, although less sweet.

4- Asparagus

It is a species of perennial flowering plant in the genus Asparagus. It is native to most of Europe, North Africa, and West Asia; It is widely cultivated horticultural crop.

Asparagus grows between 100 and 150 cm tall, with multi-branched stems and feathery foliage. Its leaves are modified stems in the leaves; They measure from six to 32 mm long and 1 mm wide, they are gathered in groups of four to 15 in the shape of a rose. Its fruit is a small red ball that is poisonous to humans.

Only young asparagus are commonly eaten: once the buds begin to open, the shoots turn woody.

Asparagus is made up of around 93% water; they are low in sodium and calories. It is a good source of vitamin B6, calcium, magnesium, and zinc, it is a good source of fiber.

Sprouts are prepared and served in a myriad of ways around the world, typically served as an appetizer or as a vegetable side.

It is usually served sautéed with shrimp, chicken, or beef. It can also be cooked on the grill or boiled; it is commonly used in stews and soups.

5- Rhubarb

The red or green stems are the edible portion of the plant; the leaves are toxic. Rhubarb is a perennial herb that produces short, thick rhizomes.

In the kitchen, fresh, raw stems are crisp. Although it is not a fruit, it is generally prepared as if it were. Commonly the stems are cooked with sugar and used in pies, crumbles and other desserts.

6- Celery or celery

Celery has a long, fibrous stem that turns into leaves. This entire plant is edible, including the crisp petiole (the leaf-shaped stem) and the fleshy root.

Depending on the location and cultivation, both the leaves and the stems are eaten and used in different ways in the kitchen.

A stem of celery separates into groups of leaves. The celery head is usually sold as a vegetable. Usually only the leaf-shaped stems are eaten.

There is a species of wild celery that has an earthy taste and a distinctive smell. Its stems are commonly used in French cuisine, especially in stews and soups.

7- Echalote

It is a family of onion, garlic, and garlic joint. The edible portion is mainly swollen leaves with a little stem.

They are used in fresh cooking in addition to making pickles. In Asian cuisine they are used as a condiment. It tastes similar to the common onion but with a milder flavor.

8- Cinnamon

Its bark is used as a species. This bark is obtained from several species of trees of the genus Cinnamomun. Cinnamon is used in sweet and savory foods.

Cinnamon is an evergreen tree characterized by oval leaves, a thick bark, and fruit. When the species is grown, the bark and leaves are the primary parts of the plant used.

The stems should be processed immediately after cultivation while the inner bark is still wet.

The cut stems are processed by scratching the outer bark, and then hammering the branch to loosen the inner bark which is rolled into long logs.

9- Radish

Radishes are consumed around the world, mainly eaten raw as a salad vegetable. There are many varieties that vary in size, color, and flavor.

10- Figs

The fig is a species of tree native to the tropics. The edible part is stem tissue. They can be eaten both fresh and dried.

References

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