Stem vegetables

Stem vegetables are vegetables whose stems, shoots or leaf stalks are the main parts we eat. Think of crisp celery, tender asparagus and firm cardoons. Rhubarb also belongs to this group, although its tart stalks are mostly used in sweet dishes, such as compotes and cakes.

On this page, you can discover different stem vegetables, with a focus on flavour, preparation and culinary uses. Enjoy them raw and fresh in a salad, gently braised, grilled or baked in a savoury dish.

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    Celery stalks

    Celery stalks are the crisp, fresh and aromatic stems of celery. They are used raw or briefly cooked.

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