What is an example of a stem vegetable?
Stem vegetables include asparagus and kohlrabi.
Among the edible tubers, or underground stems, are potatoes.
The leaf and leafstalk vegetables include brussels sprouts, cabbage, celery, lettuce, rhubarb, and spinach.
Among the bulb vegetables are garlic, leeks, and onions..
Can you eat carrot leaves Raw?
They can be eaten raw in salads, although their taste can be a little bitter. Consider softening the greens by blanching them; sautéing them with olive oil, garlic, and some of your other favorite greens; or cooking them into a soup or stock.
Can you eat carrot leaves and stems?
There seems to be a misconception that they are but in fact, they are very edible and loaded with vitamins and minerals. They are slightly bitter (especially the stems), but that can be resolved with a little blanching if you want to include them in a salad or serve sautéed as a side dish.
Can you eat the green leaves of carrots?
Carrot greens are just as edible as carrots themselves, and they’re delicious in this tangy chimichurri sauce, pesto, and more.
Which plant stem is edible?
Edible stems include celery, asparagus, bamboo shoots, rhubarb, and sugar cane. Other plant stems are also edible, such as broccoli and cauliflower, even though they are not necessarily grown for their stems. Many interesting products come from stems.
What are examples of stems that we eat?
Here are some of the most common vegetable stems that we eat.Asparagus.Celery.Rhubarb.Broccoli.Cauliflower.Bamboo shoots.Brussels sprouts.Kohlrabi.More items…•
What are the examples of STEM?
StemsAsparagus. Stems.Celery. Stems.Kohlrabi. Stems.Rhubarb. Stems.
Is garlic a root or stem?
It belongs to the onion family, alongside shallots, leeks, and chives (2). Strictly speaking, a vegetable is any edible part of an herbaceous plant, such as the roots, leaves, stems, and bulbs. The garlic plant itself has a bulb, tall stem, and long leaves.
Is Carrot a edible stem?
Carrot roots, carrot leaves, and carrot stems are all edible. However, the part of the carrot stem that is closest to the root is typically very stiff and doesn’t soften when cooking.