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Edible stems include celery, asparagus, bamboo shoots, rhubarb, and sugar cane. Other plant stems are also edible, such as broccoli and cauliflower, even though they are not necessarily grown for their stems. The edible stalks of plants when the stalk/stem is the main part of the vegetable.

Asparagus (Asparagus officinalis)

Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic.

Bamboo shoots (Bambusoideae)

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

Beets (Beta vulgaris subsp. vulgaris Conditiva Group)

Beet greens are some of the most nutrient-rich greens around, containing more antioxidants and other phytonutrients than the bulbous roots themselves, according to Jo Robinson, author of Eating On The Wild Side. In terms of general health benefits, beet greens are right up there with kale.

Cauliflower (Brassica oleracea var. botrytis)

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or Mustard) family. Cauliflower is an annual plant that reproduces by seed.

Celery (Apium graveolens

Celery is part of the Apiaceae family, which includes carrots, parsnips, parsley, and celeriac. Its crunchy stalks make the vegetable a popular low-calorie snack, and it may provide a range of health benefits. The fiber in celery can benefit the digestive and cardiovascular systems. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking.

Kohlrabi (Brassica oleracea)

Kohlrabi, also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked.

Rhubarb (Rheum rhabarbarum)

Rhubarb is the fleshy, edible stalks of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Historically, different plants have been called "rhubarb" in English. Rhubarb is a spring vegetable, one of the few that is still truly seasonal. The edible part of this perennial plant is the vibrant pink stalk, which is almost always cooked with lots of sugar because it is very sour.