This family consists of plants that produce shoots and stalks used as vegetables. Artichokes (thistle like plants that are members of the Aster family), asparagus (another member of the lily family), celery, fennel, and fiddleheads (which are apart of the growing cycle of a fern) are all examples. Stalks should be firm, fleshy, and full with no evidence of browning or wilting. Store these vegetables in the refrigerator and wash just prior to cooking them.

	Asparagus is comprised of tall, slender green stalks with purple hued tips (sometime they are white). Skinny asparagus is generally tenderer. They cane be steamed, sautéed, roasted, grilled, or used in soups.
	Fennel is comprised of a very pale green bulb with stalks and bright green fronds. They are crunchy and anise flavored. They can be used raw in salads, sautéed, blanched, or roasted. The fronds can be used in salads or as a garnish.
	Fiddlehead fern is found in small, tightly wound spirals. They have a deep green color, chewy texture, and a flavor similar to asparagus. They can be used raw in salads, sautéed, steamed, or boiled.
	Celery is comprised of long stalks bunched together with leaves on top. They have a light green color, crunchy texture, and mild but distinct flavor. Celery is a component of mirepox. They can be used raw in salads, used in soups, or braised. The leaves are used in salads or as garnish.
	Artichokes range in size from baby to jumbo. They have green tough covering a tender heart. The heart has a creamy texture and sweet flavor. Artichoke hearts are commonly available canned, packed in oil, and frozen. Jumbo artichokes are usually stuffed or steamed. Baby artichokes are served whole, sautéed, fried, roasted, or marinated.