A stem vegetable is a vegetable in which the part eaten is the plant’s stem rather than its root, leaf, or flower. Celery, asparagus, kohlrabi, fennel, rhubarb, and bamboo shoots are familiar examples; the crisp texture and mild flavour of stems make them versatile in cooking. Stems are generally high in water and fibre and low in calories, with useful amounts of potassium and various vitamins. They are usually cooked briefly — steamed, blanched, stir-fried, or roasted — to keep their bite and bright colour, though celery and fennel are also eaten raw. Because the edible portion is above ground and often eaten with minimal peeling, thorough washing matters to remove soil and pesticide residues.