Edible Stems and Bulbs

From spicy garlic to bright rhubarb, learn how to grow these tasty stems and bulbs in your garden.

©2012, Dorling Kindersley Limited

©2012, Dorling Kindersley Limited

©2012, Dorling Kindersley Limited

©2012, Dorling Kindersley Limited

©2012, Dorling Kindersley Limited

©2012, Dorling Kindersley Limited

©2012, Dorling Kindersley Limited


Garlic is easy to grow from cloves pushed into the ground in a large pot. Plant in late fall and harvest in late winter through to late summer.

Celery Root

Celery root, also called celeriac, is an edible root vegetable in celery family. Stalks and leaves strongly resemble celery, although they are not very good to eat. Celery root itself is a lumpy tuber of knobby appearance with excellent taste.


Kohlrabi, 'Purple Danube' was voted the best deep purple variety available. Its outstanding sweet flavor and color will brighten any dish. Ideal eaten raw in a salad or even peeled like an apple, as well as cooked. Stands without going woody.


Pikant shallots have a wonderfully robust flavor and produces smaller bulbs that crop very heavily. Very bolt resistant and keeps firm right up to May.


'Musselburgh' is an heirloom that was introduced in 1834, near Edinburgh, Scotland. It is large, with very thick stems, and tasty mild flavor. This old favorite has huge size and is very winter hardy.

Florence Fennel

Florence fennel is an annual known mainly for the stem that swells to a bulb as it grows. Similar to celery, it is very popular in Italian cooking and can also be eaten raw. It's wispy foliage makes a beautiful addition to an herb garden.


The bright red and green stems of rhubarb are edible, often used in baking and desserts. However, due to the high levels of oxalic acid, rhubarb leaves are poisonous and should be removed before cooking.

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