Fruits With Stems


Fruits with stems are easy to grow, and provide a great transition into more advanced plants. Here are some reasons to get started with fruits that have stems. As a beginner gardener or a parent looking for an educational gardening exercise, growing fruit trees that still have their stems is a great way to get started. As you’ll understand why having a stem is so important in just a moment.

Which Fruits & Vegetables Grow on Plants or Stalks?

Because a plant needs sunlight and a patch of soil to prosper, many plants use mechanisms that distribute seeds far from the parent plant. By offering edible fruit or vegetables on stalks or branches, many plants provide a meal for animals willing to ingest and transport the seeds inside.

Tropical Fruit

  1. Including tree fruits such as bananas and mangoes, the tropical fruit group is native to areas closer to the equator. The pineapple is also a member of this group and produces its fruit on a long stalk in the center of the plant.

Leafy Greens

Spinach produces edible leaves.
  1. Kale, spinach and lettuce are all members of the leafy green vegetable group. These plants grow in a wide range of conditions and are eaten both raw and cooked. While kale and spinach grow from small, delicate stems, leafy green herbs, such as cress, grow on tall stalk-like stems.

Stone Fruit

Peaches feature pits in their center.
  1. Several fruit trees, including peach trees, plum trees and apricot trees, belong to the stone fruit group. The name comes from the large, rock-hard pit at the center of the fruit. These fruits are offered on branches rather than stalks.

Edible Stem

The stalks and leaves of celery are edible.
  1. On some plants, the stalks themselves are edible. Celery and asparagus are vegetables that are eaten stem and all. Celery leaves are also used as an herb.


Lemons and limes are both members of the citrus fruit group.
  1. Another group of fruit that grows on trees, citrus fruits include oranges, grapefruit and lemons. While these fruits thrive on the full sunlight and warmth of a humid subtropical climate, many varieties also grow well in a Mediterranean climate.


Beans are members of the legume group.
  1. Pole beans, soy, peas, lentils and chickpeas are all members of the legume group. Several of these plants, including soy, produce their fruit on stalks, while others, such as peas and beans, grow on vine-like stems.


Cauliflower stalks are cruciferous vegetables.
  1. Cruciferous plants feature several vegetables that grow on stalks or include stalks that are edible. Broccoli and cauliflower both produce edible stalks and caps, while cabbage features a leafy cap without the stalk.

Other Vegetables

Yams are root vegetables, while squash belong to the marrow vegetable group.
  1. Several other plants also bear vegetables. Onions and garlic plants are part of a group called allium, while marrow vegetables include pumpkin and zucchini. Root vegetables include yams, carrots and potatoes.

Other Fruits

Blueberries grow on bushy shrubs.
  1. Fruits such as apples and pears grow on trees, while melons, such as honeydew and watermelons, grow along large vine-like stems. Berries such as strawberries, blueberries and gooseberries grow on shrubs

7 nutritious vegetable stems that you can eat

01/7​Stems that you can eat

When it comes to eating vegetables, we primarily enjoy the flower, seed or vegetable itself. But do you know that you can also enjoy the stem, which is highly nutritious and has a lot of healthy properties. Scroll down to know about these 6 vegetable stems that you can eat!


Rich in minerals, it is good for digestion and you can eat the entire stalk after cooking it right. As per experts, the bottom part of asparagus stalk is often tossed because it can be a little chewy, so it is better to toss it to soften.


From soup to curry, you can use any savoury dish and all you need to do is slice it, chop and enjoy it in your cream cheese dip. You can also cook it to enhance the aroma


While we all enjoy florets, you can use the stem to increase the fibre content of your dish. All you need to do is, parboil it and add to your soup or curry or even to your dips.

05/7​Bamboo Shoots

Considered as a super food, the stem of bamboo shoot is best used in spring rolls. They are rich in fibre and can be added to soup or salad, after proper cleaning and boiling.


It is a lesser-known vegetable and the stem can be used to make chutney or dip.


Similar to broccoli, you can also eat the stem of cauliflower and it is loaded with nutrients and vitamins. You need to chop and boil it to make it easy to digest. You can use it for cauliflower rice or even toast, and add an edge to your dish.

Six ways to use the stems, skins and tops of fruits and veggies

Don’t throw away those scraps! There are lots of ways to use the parts of fruits and vegetables that you might think are headed for the compost bin.

leftover, vegetable, stems

Most stems, skins and even leafy tops of fruits and veggies are loaded with fibre and nutrients, but too often, people just toss them out. You may not realize it, but these parts usually carry even more nutrients than the fruit or vegetable themselves — particularly the roots, which gather extra nutrition from being in the soil. If you are going out of your way to buy beautiful, fresh, maybe even local and organic produce, then why waste a quarter to half of it? Unless you are composting, you are just getting rid of essential nutrients that could be benefit your health.

For vegetables such as kale, collards, parsley and Swiss chard, don’t get rid of those precious stems. The skin of most fruits and vegetables — such as apples, oranges, potatoes, squashes and even kiwi — contain antioxidants, fibre and other health-promoting properties. And then there are the tops of vegetables like beets, carrots, or any other vegetable that sprout a leaf or anything green. These tops are full of vibrancy and nutrients, so don’t just cut them away. They are useful and can be a great contribution to your diet.

Depending on the type of fruit or vegetable — whether it’s a leafy green or root veggie — there are different uses for their “scrap” parts.

How and why to use the skins, stems and tops
1. Stems make a great stir-fry base: Add in broccoli and Swiss chard stems at the beginning, along with your onions and celery, to give them time to soften and absorb lots of flavour.

2. Use stems as the base for a soup stock: This is a way to make use of the stems of collard greens, kale, and parsley. Let them infuse in your water for an hour or so, and then remove. They will leech all of their nutrients into your soup stock.

3. The skins of citrus fruits contain bioflavonoids:
 These bioflavonoids are amazing antioxidants. Use the zest of an orange when baking cookies and muffins, or add it to your yogurt.

4. Put them through your juicer: You can do this with the stems of any fruits or vegetables that you’d like to use, from collards, kale, broccoli and chard to carrots, beets and apples.

5. Bake your potatoes and squash with the skins on: Potato skins have potassium, iron and vitamin C.

6. Keep greens on the side:  Sauté tops of beets and stems of Swiss chard to make a tasty and colourful side dish. Beet root tops are loaded with calcium, magnesium and iron.

Food from Plants

Plants are very useful to us and we get most of our food from plants. Everybody needs food to stay alive. Food is one of our basic needs. It gives us energy to work. Most of our food comes from plants. Plants give us many things.

Food we get from plants:

Plants give us vegetables, fruits, cereals and pulses. Plants also give us coffee, tea, sugar, oil and spices. We get food from different parts of plants. We eat roots, leaves, stems, flowers and fruits of plants.


We get vegetables from plants. Some vegetables are available throughout the year. Some vegetables are available in one season only. 

Some vegetables are beetroot, spinach, turnip and cauliflower.


We eat roots, leaves, stems and flowers of some plants as vegetables.


Beetroot, radish, carrot and turnip are some of the roots that we eat as vegetables.

Roots as Vegetables


Spinach, lettuce and cabbage are some of the leaves that we eat as vegetables.

Leaves as Food


Potato and ginger are some of the stems that we eat as vegetables.

Stems as Vegetables


Broccoli and cauliflower are some of the flowers that we eat as vegetables.

Flowers as Food


We get fruits from plants. Fruits are of many kinds. Some fruits are juicy and fleshy.

Some of the fruits that we eat are orange, mango, apple, grapes, etc.

Fruits as Food

Fruits keep us healthy and strong. We should eat plenty of fruits daily.
Growing children should eat plenty of seasonal fruits.


We get cereals from plants. Cereals are the grains that can be eaten. Rice, wheat, maize, barley and jowar are some of the cereals that we eat.

Cereals are the Grains

We make chapatti from the flour of wheat, maize and gram.


We get pulses from plants. Pluses are the seeds that can be eaten. Beans, kidney beans, grams, peas and urd are some of the pulses that we eat.

Pluses are the Seeds

Pulses are very important for the growth of children. Children should eat plenty of pulse in their meals.

Coffee, Tea and Sugar:

Plants give us coffee and tea to drink. Coffee is made from the seeds of coffee plants. Tea is made from the leaves of tea plant.

We also get sugar from plants. Sugar is made from sugarcane.


We get oil from some plants. The seeds of some plants are used for making oil. Some of the plants that give us oils are castor, sunflower, mustard and coconut.

Oil giving Plants

Oil is used for many purposes. It is used for cooking food. Some oil is also used as hair oils.

Dry Fruits:

Some plants give us dry fruits.

Dry Fruits

Some of the dry fruits are cashewnut, groundnut, walnut, almond etc.


Plants also give us spices.


Cinnamon, cardamom, clove, pepper, turmeric, ginger, cumin seeds and pepper are some of the plants that give us spices.

 Eating Fruits & Vegetables With Peels, Stems, Leaves Is Now A Food Trend!

Touted to be among the hottest food trends of 2018, the root to stem style of cooking aims at utilizing every single part of your fresh fruits and vegetables. It’s super nutritious and also saves money!

  • A new food trend encourages eating every single part of veggies.
  • Root to stem is posed to become a rage in 2018.
  • Vegetable and fruit waste is often rich in nutrients.

The root to stem way of cooking is not new. It has been around a while and a lot of vegans and vegetarians have been enthusiastically promoting the trend of eating every part of a vegetable. Now, it’s being touted to become the hottest food trend of the year 2018, with the idea of cooking with every part of vegetable is gaining traction, especially in western nations. The trend seems to be largely positive as it encourages mindful cooking and promises to result in a reduction in the quantity of food waste being generated around the world.

Other than being environmentally friendly, the root to stem food trend also ensures that we utilize the nutrients in the stems and peels of the fruits and vegetables too. Normally, we throw away these important parts of the fruit, also binning all those nutrients. But now gradually, things are changing and people are realizing the advantages of consuming every single part of the vegetables and fruits they buy.

How to follow Root To Stem Food TrendIt’s really simple. The trend encourages you to be creative and utilize everything from peels to stalks, stems and even leaves and flowers, in adding flavor and nutrition to your dishes. The easiest way to make the most of your fresh produce is to cook them as is, that is, without removing all the parts that you normally would. For instance, did you know that one way of making wedges or fries crispier is to chop the potatoes without removing the peels and then frying them?

Another way of utilizing what we traditionally call ‘vegetable waste’ is putting it all in your vegetable stock. For example, broccoli and cauliflower stems, carrot and radish peels and other castaways can all be stored and later used to make a delicious vegetable stalk or sauce. If you are too averse to the idea of eating vegetable stems, you can sauté them and then make them into a thick puree or gravy.

It goes without saying that you will have to be very careful about worms and insects that are sometimes found in these vegetables during some seasons. Make sure that you wash these very carefully and thoroughly, before you put them in your food.

Advantages of Root To Stem Cooking

Root to stem cooking is an excellent way of making the most of the health benefits that plants have to offer to us. Sometimes, the stems and leaves of the vegetable or peels of the fruit are more nutrient-dense than the edible parts themselves! Another benefit of adopting this method of cooking is to reduce the amount of waste generated per day. Moreover, utilizing your fresh produce in its entirety will help you to save money too!

As is predicted by food experts, in 2018 the focus of the world is going to shift to plant based foods, as we as a community become more conscious of the benefits of clean eating. Root to stem is an excellent way for mindful cooks to live and eat guilt-free.

10 Fruits and Veggies You Can Cook From Root to Stalk

10 Fruits and Veggies You Can Cook From Root to Stalk

When cooking, using the entire vegetable rather than wasting part of it is always the best idea. So, the next time you chop up some asparagus or broccoli, reference this list. Cook your vegetables from root to stalk, leaving nothing underused or not utilized. Trashing parts of your vegetables is an exercise in futility! Look at all the amazing things you can do with your vegetables. Expand your horizons and really eat whole!

  1. Apple Peels and Cores Using the whole apple when making drinks helps better infuse the ingredients. Try using whole apples with apple cider and bourbon; together they work great!
  2. Asparagus Stems Clean them and cut them up nicely to freeze or use fresh for creating a superb soup stock.
  3. Broccoli Stalks Clean, remove the tough outermost layer of the stalk, and then cut the rest into pieces small enough to juice. Pair the broccoli juice with a sweeter vegetable and a good fruit for some decent juice.
  4. Carrot Tops Cut up the leaves as you would fresh parsley and use it as a substitute for the herb, but be careful because they can be bitter.
  5. Cauliflower Stems and Leaves Leave the cauliflower in its mostly whole state by cutting it once just down the middle. Take these pieces and caramelize them as “steaks.”
  6. Celery Leaves and Inner Stalks To amp up the flavor in soup, add celery stalks to the base. Add the leaves to salad for a little bite too.
  7. Fennel Stalks Do you like licorice? Make candy out of fennel stalks! You could also juice your stalks or add them to salads.
  8. Lemon and Orange Skins/Peels Zest these babies! Add it to baked goods, fruit salads, rice, or whatever needs a little oomph.
  9. Potato Peels These peels, like everything pretty much, taste delicious fried, so get that oil boiling!
  10. Radish Leaves Add them to soups, salads, pesto, or to your morning juice.

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