Plant & Leaf Petioles Eaten as Vegetables

Chinese Cabbages

• Chinese cabbages are largely grown for their petioles. White, fleshy petioles terminate in thick, green leaves. Chinese cabbages such as bok choy and Shanghai cabbage are prepared by removing the leaf entirely and discarding it. Smaller Chinese cabbages such as choy sum are eaten whole when the leaves are still very tender.

Cardoons

• Cardoons are close relatives to the artichoke. They are grown specifically for their fleshy petioles. Cardoon greens are generally cooked to eliminate the bitter flavor that can develop in warm climates. Besides the petiole, the young leaves and immature flowers are occasionally eaten. Cardoons are high in vitamin A, vitamin C and calcium.

Fennel

• Sweet fennel is a complicated vegetable, with a bulblike base, ribbed petioles and lacy foliage. Fennel seeds are used in ethnic cooking, adding a licorice flavor to dishes. The base and petioles are cooked like vegetables. Fennel grows wild in areas of California where it has escaped cultivation.

Celery

• Celery may be the most commonly recognized petiole consumed in America. This green, ribbed bundle of stalks has a high water content and mild flavor that makes it wonderful for eating raw. Celery petioles can be sliced and used in such diverse dishes as stir-fry and stuffing. The leaves often serve as seasoning.

Rhubarb

• Most people know rhubarb from its starring role as a pie fruit. This red-stalked wonder is an excellent source of vitamin A and C, and it is low in calories. You can cook rhubarb nearly any method imaginable, but you must discard the leaves. Rhubarb leaves are high in oxalic acid, making them highly poisonous.