Stems are the edible stalks of plants.
Common stem vegetables include:
celery
asparagus
kohlrabi.
Stem vegetables are always firm and crisp when fresh.
Other characteristics include:
Ranges from long stalks to bulbous.
Ranges from cream and pale green to bright green to purple.
All are distinctive in their own way; kohlrabi has a sweet yet peppery flavour; asparagus has an earthy, grassy flavour.
May be used raw or cooked by steaming, boiling, braising, stir frying and roasting.