Tag: Edible stalks

Botanically speaking, the edible stalks and shoots of plants offer an incredible diversity of flavors and textures. This guide answers the question, "what are examples of stem vegetables?" and explores the delicious world of edible stalks, including familiar favorites and lesser-known varieties.

During World War I, several poisonings and deaths occurred when people were incorrectly advised to eat rhubarb leaves as a vegetable substitute. So, can you eat *Rheum rhaponticum*? The answer is yes, but only the stalks, as the leaves are toxic and must be discarded.

Broccolini, a hybrid of broccoli and Chinese kale (gai lan), is different from its more common cousin in that the entire plant—from the delicate florets to the long, slender stalks—is tender and completely edible. Unlike mature broccoli, which often has a tough, fibrous stem, broccolini's stalks require minimal preparation and offer a milder, sweeter flavor.

Rhubarb leaves contain extremely high concentrations of oxalic acid, a compound toxic to humans. This fact is the primary reason why it is safe to eat rhubarb stalks but not leaves, as the stalks contain significantly lower, non-toxic amounts of this same substance.

While the imposing Gunnera plant, often called Giant or Chilean Rhubarb, is not related to true culinary rhubarb, the young stalks of some species, notably *G. tinctoria*, are traditionally peeled and eaten in South America. The question, "Can Gunnera be eaten?" therefore has a specific and nuanced answer that relies on correct identification and preparation.