Green asparagus is the most common with more high end varieties such as purple and white asparagus gaining popularity. Purple asparagus usually tastes slightly sweeter than green, while white asparagus has a milder, more delicate flavour and is usually the choice for gourmet dishes.
The succulent celery is a type of herbaceous plant that belongs to the parsley family. All parts of celery are edible and it can be eaten raw. The leaves which are often forgotten are in fact the most flavourful.
Although widely considered a vegetable, rhubarb is treated like a fruit in most applications. The tart tasting stalks are actually the most commonly used parts of the plant, sometimes as a dessert or an ingredient in sweet dishes. The redder the stalk, the sweeter the taste.
