BY MARY LOU MAYFIELD

Stems are the part of a plant that provide support and a channel for fluids and nutrients. Many also store food. The defining part of a stem is the node which produces branches, flowers, or leaves.

When we think of stems, we usually think of the bark and woody part of a tree. Cinnamon is made of bark, but woody stems are not very tasty. Stems that we eat include potatoes and ginger, which are underground stems called tubers; asparagus, bamboo shoots, broccoli stems, kohlrabi, and sugar cane. We also eat leaf stems, such as celery, rhubarb, and Swiss chard. Onion and garlic bulbs are also modified stems.

• https://extension.psu.edu/edible-roots-stems-and-bulbs
• https://aggie-horticulture.tamu.edu/syllabi/201h/ediblebotany/index.html

The only resource I could find that focused on edible stems was not from an Extension website:

• https://foodsguy.com/vegetable-stems-we-eat/

Recipes

Pasta Primavera

• https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/pasta-primavera

Kohlrabi Saute

• https://extension.purdue.edu/foodlink/recipe.php?recipe=Kohlrabi%20Saut

Asparagus with Gremolata Sauce

• https://snaped.fns.usda.gov/nutrition-education/snap-ed-recipes/spring-recipes#recipe-2486

Note: We use an asparagus steamer; alternatively, put the stems in boiling water, then add the tips after the stems come to a boil. When water boils again, put on lid and let steam until ready to serve.

Rhubarb Strawberry Crisp

• https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/rhubarb-blueberry-crisp 

Cheesy Broccoli Chips

This a way to reduce food waste, even if it’s not an Extension recipe.

• https://www.cheaprecipeblog.com/2020/08/cheesy-broccoli-chips/