Also known as aipo in Portuguese, this vegetable has long, thick stalks that are crunchy and slightly sweet. They can be cut into sticks and served raw, as an appetizer, alongside creamy dips, or sliced and used to add a refreshing touch to salads and other cold preparations, such as Salpicão (shredded smoked chicken, shoestring potato and fruits salad). Both the stalks and the leaves can be used to increment stews, broths and soups. In Brazil, the state of São Paulo is the largest producer.