Stalk Talk: Spring Vegetable Stars

Eating a wide variety of fruits and vegetables is a natural way to ensure our bodies get all the nutrients they need for maximum health while adding excitement to the dinner routine. Yet, new vegetables can also be intimidating. How do we prepare them? What do they taste like? We’re sharing tips and recipes for three lesser-known vegetables that all have one thing in common: a long stalk.

The flavor:

Leeks offer a delicate, sweet onion flavor with hints of garlic.

The prep:

Make sure to clean leeks well because dirt and grit can hide in the vegetable’s many layers — cut off the tops and bottoms, then wash in cold water to get between layers.

The flavor:

Sometimes known as anise, fennel has a mild licorice taste and delightfully crunchy texture when enjoyed raw.

The prep:

Remove the stalks and woody core, rinse well, then thinly slice the bulb for best results.

The flavor:

A favorite in Asian cuisine, tender-crisp baby bok choy has a mild, lettuce-like taste.

The prep:

Rinse well, trim the base, then cook whole or chopped in stir-fries, soups or steamed dishes.