Should you eat the stalks of silverbeet?

December 1, 2025 •

3 min read

Food waste statistics show that a significant amount of edible produce is discarded, often including the flavorful stalks of vegetables like silverbeet. The good news is that not only can you eat the stalks of silverbeet, but doing so adds a new dimension of flavor and texture to your meals while reducing waste.

Quick Summary

The stalks of silverbeet are completely edible and nutritious, offering a different texture and flavor profile than the leaves. They simply require a longer cooking time to become tender. Learning to prepare them separately from the leaves allows for full utilization of the vegetable.

Key Points

Stalks are edible: All parts of the silverbeet plant, including the leaves and stalks, are edible and safe to consume.
Cook stalks longer: Silverbeet stalks are tougher and require more cooking time than the leaves. Add them to your pan 5-10 minutes earlier for best results.
Nutrient-rich: Don't waste nutrients! The stalks contain dietary fiber and minerals, complementing the vitamins found in the leaves.
Flavor and texture: Silverbeet stalks have a mild, earthy, and slightly sweet flavor, with a crunchy texture that adds a different dimension to dishes.
Versatile cooking: Stalks can be sautéed, braised, boiled, or roasted. Try them in stir-fries, gratins, or even as a side dish cooked with garlic and olive oil.
Reduces food waste: Using the entire bunch of silverbeet is an excellent way to practice zero-waste cooking and get more value out of your produce.

Yes, silverbeet stalks are edible and delicious

Unlike some vegetable stems that are tough or fibrous, silverbeet stalks are fully edible, nutritious, and surprisingly versatile. Also known as Swiss chard, this vegetable is related to beets, and all parts of the plant are safe to consume. By incorporating the stalks, you not only make the most of your purchase but also add a wonderful, slightly earthy flavor and satisfying crunch to your dishes. The trick lies in understanding that the leaves and stalks have different cooking requirements due to their varying textures and water content.

Preparing silverbeet stalks for cooking

Proper preparation is key to ensuring that the stalks cook evenly and become tender. The process is straightforward and only takes a few minutes.

Here’s a simple guide to getting them ready:

Wash thoroughly: Start by washing the entire bunch of silverbeet under cold running water to remove any dirt or grit, especially from the stalk sections.
Separate leaves from stalks: Using a sharp knife, cut the broad, tough stalk away from the more delicate leaves. Keep the leaves aside for later.
Trim and chop: Trim the very end of the stalk and, if particularly thick, you can lightly peel any fibrous exterior. Chop the stalks into small, uniform pieces (around 1-2 cm) to ensure even cooking.

Best cooking methods for silverbeet stalks

Because silverbeet stalks are firmer than the leaves, they need a head start in the cooking process. Adding them to a pan 5-10 minutes before the leaves will prevent them from being undercooked.

Common methods include:

Sautéing: Sautéing the chopped stalks in olive oil or butter with garlic and onion creates a savory side dish. Sauté them until they are tender and slightly caramelized.
Braising: This method involves simmering the stalks in a small amount of liquid, like broth or vinegar, until they become soft and flavorful.
Boiling or Blanching: Briefly boiling the chopped stalks in salted water before adding them to other recipes, like pies or frittatas, ensures they are tender.
Roasting: Chop the stalks, toss them with oil, salt, and your favorite herbs, and roast them until they are tender and slightly crisp. This is a great way to use them in a medley of roasted vegetables.

Silverbeet stalks versus leaves: A comparison

While both parts of the silverbeet plant are nutritional powerhouses, they offer distinct culinary experiences. Understanding these differences can help you make the most of your cooking.


Feature	Silverbeet Stalks	Silverbeet Leaves
Texture	Firm, crunchy, and slightly fibrous when raw; tender when cooked.	Tender and delicate, wilting down significantly when cooked.
Flavor	Mild, earthy, and slightly sweet. Colored varieties (rainbow chard) may have subtle differences.	Mild, earthy, with a hint of bitterness that softens when cooked.
Cooking Time	Requires longer cooking time (often 5-10 minutes more) than the leaves.	Cook very quickly; they can be added to dishes towards the end.
Best Uses	Sautéed side dishes, braising, soups, gratins, and chopped finely in stir-fries.	Stir-fries, pies, frittatas, soups, and can be used as a spinach substitute.
Nutrients	Good source of dietary fiber and minerals.	High in vitamins A, C, and K, as well as antioxidants.

The nutritional powerhouse of silverbeet stalks

By choosing to eat the stalks, you are not just minimizing waste; you are also boosting the nutrient content of your meal. Silverbeet stalks and leaves are packed with beneficial vitamins and minerals. The stalks provide a great source of dietary fiber, which is crucial for digestive health. The entire plant is rich in vitamins K, A, and C, as well as essential minerals like iron, magnesium, and potassium. The red-stemmed varieties, in particular, may contain additional antioxidants. Utilizing the whole plant ensures you get the full spectrum of these health benefits.

Conclusion

There is no reason to throw away the stalks of silverbeet. They are a delicious and nutritious part of the plant that simply requires a little extra preparation and cooking time compared to the leaves. By separating and cooking the stalks properly, you can add texture, flavor, and extra nutrients to a wide array of dishes, from simple side dishes to comforting pies and stir-fries. Eating the stalks is a simple and effective way to reduce food waste in your kitchen and enjoy this versatile vegetable to its fullest.

For more ideas on how to incorporate overlooked vegetable parts into your cooking, check out resources on zero-waste cooking techniques. provides some excellent recipe inspirations.

Frequently Asked Questions

While technically edible, raw silverbeet stalks are very tough and fibrous. It is best to cook them to make them tender and palatable, especially in a sauté or braise.

No, peeling is not typically necessary unless the outer layer is very tough or fibrous. A good wash and a trim of the end are usually sufficient. For thicker stalks, a light peeling can help, but is optional.

The stalks have a milder, sweeter, and more earthy taste compared to the leaves, which have a slightly bitter note that mellows with cooking.

One of the best methods is to chop them finely and sauté them in oil with garlic and onions until tender. They can also be blanched before being added to a frittata or soup.

Yes, they are excellent in stir-fries. For best results, add the finely chopped stalks to the pan a few minutes before the leaves to ensure they cook through.

The stalks are a great source of dietary fiber and certain minerals. While the leaves may contain a higher concentration of certain vitamins like A and K, both are highly nutritious, and eating both ensures you get the full benefit.

The main reason is that the stalks take longer to cook and have a different texture. Many people are simply unaware that they are edible, flavorful, and easy to prepare.