The culinary classification of stem vegetables categorizes them based on their edible parts, which are primarily the stems or stalks. Here are some common types:
- Cauliflower and Broccoli: Both are considered stem vegetables because their edible parts include the thickened stems along with the flower heads.
- Celery: Known for its long, crisp stalks that are commonly used raw in salads or cooked in soups and stews.
- Asparagus: A tender stem vegetable with edible shoots that are prized for their delicate flavor and texture.
- Kohlrabi: This vegetable has a bulbous stem that is edible and often used in salads or cooked dishes.
- Rhubarb: Though typically used in desserts, rhubarb stems are edible and known for their tart flavor.
These vegetables are valued for their nutrient content and culinary versatility, often used in both raw and cooked forms in various cuisines around the world.