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stalk vegetables [2]

Edible plants whose stems are consumed like vegetables; the leaves of some varieties are also edible.
stalk vegetables [2] A member of the beet family, grown for its ribs, prepared like celery or asparagus, and for its leaves, often said to resemble spinach. The chard’s long fleshy petiole, whitish or red depending on the variety, is both soft and crunchy. Thin flattened part of the chard that grows out of the rib; it is eaten cooked or raw, mainly in salads. The stems are eaten like fruit: raw, dipped in sugar or salt, or made into a compote. A member of the artichoke family and little known in North America, its flavor is similar to that of celery; it is prepared like asparagus and served hot or cold. Very popular in Central and Eastern Europe, where its bulbous stem is eaten raw or cooked like turnip; its cabbage-flavored leaves can also be eaten.

Swiss chard

A member of the beet family, grown for its ribs, prepared like celery or asparagus, and for its leaves, often said to resemble spinach.

rib

The chard’s long fleshy petiole, whitish or red depending on the variety, is both soft and crunchy.

leaf

Thin flattened part of the chard that grows out of the rib; it is eaten cooked or raw, mainly in salads.

rhubarb

The stems are eaten like fruit: raw, dipped in sugar or salt, or made into a compote.

cardoon

A member of the artichoke family and little known in North America, its flavor is similar to that of celery; it is prepared like asparagus and served hot or cold.

kohlrabi

Very popular in Central and Eastern Europe, where its bulbous stem is eaten raw or cooked like turnip; its cabbage-flavored leaves can also be eaten.