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The stem is usually harvested at a length of around 15–20 cm and a diameter of around 3–4 cm. It is crisp, moist, and mildly flavored, and typically prepared by slicing and then stir frying with more strongly flavored ingredients. It is also available as pickled stems. In China the pickled stem is often eaten as a side dish. [10]
There are also many wild edible plant stems. In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.
Beyond adverse effects from the herb itself, "adulteration, inappropriate formulation, or lack of understanding of plant and drug interactions have led to adverse reactions that are sometimes life threatening or lethal." [3]
The stems are thinner than those of Western celery, and curved into round, hollow stalks. Also, unlike with Western celery, the leaves are used as well as the stalks. [6] It has a stronger taste and smell compared to celery. It is used as a flavoring in soups and sometimes pickled as a side dish. [7]
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Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
The seeds are 8–12 mm (5 ⁄ 16 – 1 ⁄ 2 in) long and 5–8 mm (3 ⁄ 16 – 5 ⁄ 16 in) wide. Cow parsnip is a tall herbaceous perennial plant, [7] reaching heights of 3 metres (10 feet). [8] The stems are hollow and densely hairy. [9] The leaves are very large, up to 40 centimetres (16 inches) across and divided into three lobes. [8]
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