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Celery (Apium graveolens Dulce Group or Apium graveolens var. dulce) [1] is a cultivated plant belonging to the species Apium graveolens in the family Apiaceae that has been used as a vegetable since ancient times. Celery has a long fibrous stalk tapering into leaves. Celery seed powder is used as a spice.
For a stalk of celery: Start by washing the entire bunch thoroughly under cool running water to remove any dirt or debris, paying special attention to the base and inner ribs. Trim away the root ...
Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Apium graveolens, known in English as wild celery, [2] [3] is an Old World species of flowering plant in the family Apiaceae.It was first described by Carl Linnaeus in 1753.. The species is widely naturalised outside of its natural range and is used as a vegetable; modern cultivars have been selected for their leaf stalks (), a large bulb-like hypocotyl (), and their leaves (leaf celery).
The stems are thinner than those of Western celery, and curved into round, hollow stalks. Also, unlike with Western celery, the leaves are used as well as the stalks. [6] It has a stronger taste and smell compared to celery. It is used as a flavoring in soups and sometimes pickled as a side dish. [7]
Day 6 (By Cohn) Breakfast (220 calories) 1/2 cup of non-fat Greek yogurt. 1/2 cup of frozen blueberries. 1/2 cup of unsweetened almond milk. 1 tbsp. of chia seeds
Add the celery and onion and cook until beginning to soften, about 3 minutes. Stir in the garlic, ginger, and turmeric and cook until fragrant, 30 seconds to 1 minute. Sprinkle the flour over the ...
Celery: Generally the stalk is preferred, but the leaves are a staple in many soups. Some people have celery allergy which can cause potentially fatal anaphylactic shock. [18] Atriplex hortensis: Garden orache: Used cooked or raw. In salads it is traditionally mixed with sorrel leaves in order to modify the acidity of the latter [19] [20] [21 ...