Popular in Asian cuisines, bamboo stems offer a delicate, slightly crunchy texture. They absorb flavours well, making them ideal for stir-fries, soups, and pickles.
With a mildly sweet flavour and a satisfying crunch, lotus stems are staples in many South Asian and Middle Eastern dishes. They're fantastic when fried, pickled, or added to curries for their unique texture.
Often discarded, broccoli stalks are edible and delicious. They possess a milder taste than the florets and can be thinly sliced or grated into salads, stir-fried or added to soups.
While kale leaves usually take the spotlight, their stems are equally valuable. Chop and sauté them with garlic and olive oil, or include them in smoothies for an added nutritional boost.
The innermost part of celery stalks, known as celery hearts, are tender and flavourful. They are perfect for salads and soups.
Chard stems are vividly colourful, with a slightly earthy taste and a pleasing crunch. One can cook them in gratins or stir-fries to make the most of their unique flavour.
While not technically a stem, the tough ends of asparagus are often discarded. However, one can use them to make a flavorful stock or blend into creamy soups to minimise waste.