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CULTURAL AND WILD PLANTS
Celery. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Celery, Apium graveolens. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Celery (Apium) Family: Umbelliferae (Apiaceae) Origin: Celery originates from the Mediterranean and was known to the ancient Greeks and Romans. Area: Celery is grown almost all over the world, but the main producing countries are China, India, the United States and Spain. Chemical composition: Celery contains many vitamins and minerals, including vitamins C, K and B6, potassium, calcium and magnesium. It also contains essential oil, which gives the plant a characteristic smell and taste. Economic value: Celery is widely used in cooking to add flavor and flavor to various dishes such as soups, salads and sauces. It is also used as a decorative element in dishes. Celery is a health food that aids digestion, boosts the immune system, and lowers blood cholesterol levels. Legends, myths, symbolism: In ancient Greek mythology, celery was associated with the goddess of love, Aphrodite, who preferred it to her lovers. In Roman mythology, celery was associated with the god of the sea, Neptune, who allegedly gave it to people to calm them down after raging storms. Symbolically, celery is associated with the concepts of health, longevity and purity. It contains a large amount of useful vitamins and minerals, and has been used in the treatment of many diseases, including nervous ones. Celery is also associated with the concept of cleanliness, as its fresh smell and taste can refresh the spirit and improve mood. In magic and esotericism, celery has been used as a protective talisman that can scare away negative energy and protect against evil spirits. It has also been used in various rituals to attract spiritual purity and improve physical and spiritual health.
Celery, Apium graveolens. Description, illustrations of the plant Celery, Apium graveolens ssp. sativum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Biennial (rarely annual) herbaceous plant up to 1 m high. In the first year it forms a rosette of leaves and a fleshy fusiform root, in the second year it blooms and bears fruit. Stem erect, furrowed, strongly branched. The leaves are petiolate, pinnately dissected, shiny, dark green. The flowers are small, white, collected in a complex umbrella. The fruit is a round, ribbed two-seeded, grayish-brown color. Blooms in July - August. Celery is native to the Mediterranean. It has been known since ancient times. He was even depicted on coins in ancient Greece. The Greeks knew about the healing properties of celery and took it for diseases of the internal organs. In the XNUMXth-XNUMXth centuries, it spread widely throughout Europe as a vegetable delicacy. In France, delicious dishes were prepared from celery roots, and the leaves, stems and seeds were used as a cheap spice. Celery was brought to Russia in the XNUMXth century, and soon it became very popular as a food and medicinal plant. Currently, celery is bred everywhere as a vegetable and spice plant. There are three varieties of cultivated celery: leaf, petiole and root. Leaf celery is cultivated for its tender leaves, petiole celery for its unusually wide leaf blades and long petioles, and root celery for its thick, rounded roots. Celery is a moisture and light-loving plant, quite cold-resistant (tolerates frosts down to -7 ° C). Celery grows on various soils, but best of all on humus-rich, non-acid ones. The plant is placed after cabbage, beets, zucchini, potatoes and cucumbers. It is propagated by seeds and seedlings. In order for the seeds to sprout faster, they are soaked for two to three days, while the water is changed daily. Sow seeds in early spring, as soon as the snow melts; sowing depth 0,5-1 cm. Seedlings appear in 15-22 days. To get large root crops, plants need special care: loosening the soil, watering, top dressing every two to three weeks. In the middle of summer, the leaves are pressed to the ground with hands or light rollers. At the same time, the petioles crack, but this does not prevent the roots from developing. Due to the long growing season, celery is best grown from seedlings. With this method, 60-day-old seedlings obtained in greenhouses at the end of March are planted in the ground. Plant care is the same. Leaf celery can be grown in the winter in a greenhouse or room. Celery forms powerful long leaves, so one plant is planted in flower pots.
Valuable nutritional and healing properties of celery are due to the presence in it of a large number of flavoring and aromatic substances that have a beneficial effect on the body. These are amino acids asparagine and tyrosine, sugars, potassium, magnesium, iron, phosphorus, proteins, pectins, essential oils, organic acids (chlorogenic and coffee), vitamins C, B1, B2, PP, carotene, folic acid, phytoncides, etc. Essential oil is found in all parts of the plant, but the fruits are richest in it. This liquid, colorless substance gives celery its characteristic odor. In addition, celery seeds are rich in fatty oil. Minerals contained in celery (potassium, magnesium and iron) have a beneficial effect on the cardiovascular and nervous system, on the functioning of the kidneys, as well as on the processes of hematopoiesis. The plant has a mild laxative, anti-inflammatory, antiseptic and wound healing effect. It increases vitality, improves metabolism. In folk medicine, celery roots and seeds have long been used as a diuretic and aphrodisiac. Celery infusion is drunk to improve digestion and constipation, juice from the roots - for kidney disease, gout, allergic urticaria, juice from the leaves - for scurvy, dropsy, rheumatism. Leaves are used to treat wounds and ulcers. Nowadays, celery is also used in medical practice. It is recommended in the form of infusions of seeds and root crops to increase appetite and enhance the function of the digestive tract, with malaria, urticaria, neuroses. Celery juice has a refreshing effect, quenches thirst, promotes the removal of metabolic toxins, so it should be included in the diet of the elderly. Celery rightfully occupies one of the first places among green vegetables. All parts of the plant are edible. Fresh leaves enrich the taste of salads, vegetable and meat dishes, canned food, and chopped fleshy root crops flavor soups. Use celery for canning cucumbers and tomatoes. In recent years, new refreshing and tonic soft drinks have been created, which include an alcohol tincture of celery. The essential oil obtained from the roots, leaves, flowers and seeds is used in the medical and food industries. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Celery fragrant, Apium graveolens. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Biennial (rarely annual) vegetable spicy plant. In the first year of life, it forms roots or roots and a rosette of dark green, glossy leaves, in the second year - stems and inflorescences (complex umbrellas) with small white flowers. Celery seeds are similar to anise seeds. There are three varieties of odorous celery: leaf (stall), petiole (salad) and root. Root celery forms a well-developed fleshy root crop of a round or irregular spherical shape, having many lateral root branches in the lower part. The leaf is relatively soft, the petioles are hollow. Petiole celery forms large leaves with fleshy petioles. Petioles are eaten, bleached by hilling with soil. The root crop is poorly developed. Leaf celery produces a large number of tender leaves with small petioles used for seasoning. All currently existing varieties of celery are the result of long-term selection. They have been bred from the original wild form, which has a hard and thin, unedible root. Celery is widely distributed both in cultivation and in the wild. It grows everywhere in Europe, Asia, India, Africa, America, mainly along the shores of seas and rivers on moist soils. Distributed in Ukraine, in Central Asia, in the Caucasus. Of all the types of celery, the most common is the root vegetable, which is grown to produce leaves and root crops. Celery is cold hardy. Its seedlings easily tolerate spring frosts. In autumn, mature plants withstand frosts down to -7 ° C. Moisture-loving, but does not tolerate waterlogging. It grows well on neutral peatlands, slightly loamy and sandy loamy soils with a high content of humus. In the first year of life, the plant develops only a basal rosette, in the second year it grows immediately after the soil thaws. Celery blooms in July. Seeds ripen in August, and after that it dies. All parts of the plant contain essential oil, but the fruits (seeds) are the richest in it. Moreover, the essential oil of root crops and leaves differs in composition, and hence in smell, from the essential oil of fruits. The specific smell of the essential oil is due to sedanolide and sedanoic acid. The essential oil and chlorogenic and caffeic acids found in celery have an antimicrobial effect. Fresh leaves contain ascorbic acid, carotene, folic acid, which is very valuable for the human body. In addition to sugars, the celery root contains the polyhydric alcohol mannitol, which has a sweet taste and is a sugar substitute for diabetics. The roots contain minerals, and the fruits contain fatty oil. Celery is a valuable spice plant. It is used as a seasoning in broths, soups and as a product for salads. Soups, cutlets, soufflés are prepared from root crops, fried and stewed in sour cream, mashed potatoes, compotes, etc. Root vegetables of celery, parsley and parsnip fried in oil are used in the manufacture of stuffed peppers, vegetable cabbage rolls, etc. Celery greens are used for salads, when pickling vegetables, for soups (they are lowered along with the petioles during the cooking process and removed from the pan when serving), the seeds are added to pork sausages, put in soups, borscht, salads, tomato and other sauces and seasonings. So-called celery salt is prepared from celery - a mixture of crushed celery seeds with salt, which is used in the preparation of sausages and other meat products, served with dishes of fish, vegetables, put in soups. Dried and chopped celery roots and leaves can be added to celery salt. Its tops are often used in the industrial production of soups (in bags), as well as in the manufacture of various spicy mixtures. Even in ancient medicine, celery was used as a medicinal plant. Its roots, stems and leaves excite the appetite, improve digestion. At the same time, they also have a mild laxative, antiseptic, anti-inflammatory and wound-healing effect, and also raise the overall tone of the body. Cultivation. The predecessor of celery can be any vegetable crop. After harvesting, the earth is loosened to a depth of 3-5 cm. After 2-3 weeks, it is pierced to a depth of 25-30 cm, humus is introduced. In early spring, the soil is carefully loosened, while the seeds are soaked for better germination for 2-3 days, changing the water daily. Seeds are sown in holes to a depth of 0,5-1 cm. Seedlings appear in 15-22 days. Then the ground is carefully loosened, weeded and seedlings are thinned out, leaving a distance between plants of 8-10 cm. With seedling propagation, seeds of late varieties are sown in late February - early March at home. Plants are planted in the ground at the age of 60 days at a distance of 60 cm from each other, without falling asleep the apical buds. Further plant care consists in the timely loosening of row spacing and fertilizing with mineral fertilizers: 15-20 g of ammonium nitrate, 10-15 g of potassium salt and 7-10 g of superphosphate per 1 m2. Top dressing is carried out twice, in May-June and in July.
In order to get good root crops, in the middle of summer, when the plants develop vertical leaves, the root system is cleared of the ground and all lateral roots of the upper half of the main root are cut off. The result is a large and rounded root. While the leaves rise up, the root increases slightly. Its enhanced growth begins only when, when the leaves of the plant begin to spread on the ground. The same effect of good root development can be obtained by artificially pressing the leaves to the ground with your hands or a light roller. The petioles of the leaves crack with yatem, which, however, does not affect the growth of the root crop. Leaf celery can be used for forcing in the winter in a greenhouse or on a windowsill. For this, plants in the fall, and the onset of frost, are planted in pots or dropped in a greenhouse. Celery is harvested in late autumn, testes with an intact top are stored in the cellar or in the basement, sprinkled with sand. Fresh root crops can be harvested for the winter by drying. They are thoroughly washed from the ground, allowed to dry and then cut into strips. Dry on nets made of gauze or other rare fabric near the heating battery. Green celery leaves are air dried in the shade. Both root crops and dried herbs retain their inherent aroma well. Young leaves can be salted for the winter. Fresh herbs are lightly crushed, sprinkled with salt and tightly packed in glass jars. For 1 kg of greens use 200 g of salt. Store the resulting product at a temperature of 0-5 °C. Authors: Yurchenko L.A., Vasilkevich S.I.
Celery odorous, Apium graveolens L. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. One or two year old plant. The root is fusiform, branched, woody in the second year. Stem erect, 30-100 cm high, furrowed, often hollow, strongly branched. Leaves on long petioles, upper stem leaves sometimes opposite. Umbrellas are numerous, small, on short peduncles or almost sessile, with 6-12 bare rays, no involucre or involucre. Petals are white, about 0,5 mm long. Blooms in July - September. The fruits ripen in September - November. It grows along the sea coasts and in saline places. Often grown in gardens as a vegetable plant. All parts of the plant contain essential oil. The fruits are the richest in them (2,5-6%). The essential oil from the fruit is a colorless liquid with a strong odor and a characteristic taste. The fruit oil contains up to 60% D-limonene, 10% D-selinene, 2-3 sedanolide lactone, 0,5% sedanoic acid anhydride; in addition, phenols similar in composition to guaiacol were found in the oil. The fruits contain up to 18% fatty oil, which includes petroselinic (26-41), oleic (26-30), linoleic (10-31%) acids, furocoumarin bergapten, glycosides. The leaves are rich in amino acids (arginine, histidine, lysine, tyrosine, etc.), vitamins (ascorbic acid - 0,14-0,18%, thiamine, riboflavin, folic and nicotinic acids); they contain chlorogenic acid, carotene, flavone glycoside apiin, mineral salts of potassium, calcium, iron, magnesium, manganese, phosphorus, etc., 0,1% essential oil. The main components of the essential oil of the leaves are limonene, pinene, apiol. The roots contain 0,1% essential oil, which includes aldehydes, ketones, acids, alcohols, esters - up to 9 components in total. They also found ascorbic acid, thiamine, riboflavin, carotene, choline, asparagine, starch, sugars, acetic and butyric acids, furocoumarins, mucus. The plant has a strong aroma, sweetish spicy taste. Leaves, thickened roots, petioles and seeds of celery in fresh and dried form are used as a spicy-aromatic seasoning in cooking, as well as in the canning industry. Celery is used as a seasoning for the preparation of sauces and various types of meat, side dishes, pates, mushrooms, vegetable soups and salads; it gives the products a pleasant taste, but it should be consumed in moderation. Essential oils found in all parts of the plant aid in digestion. Due to the presence of potassium, iron and magnesium salts, celery is used in dietetics for the treatment of obesity, disorders of the cardiovascular system, neuroses and anemia. Celery is indicated in the diet of the elderly and obese people. In the old days, celery was used as a food and medicinal plant with a tonic effect, as an anti-inflammatory for kidney diseases - nephritis and urolithiasis, for inflammation of the prostate gland, as a diuretic, for painful menstruation, gout, urticaria, dermatitis, as a means of increasing appetite for malaria, and as well as wound healing, soothing, saline. In Azerbaijan, the diuretic drug sucopyraveol, proposed for clinical trials, was obtained from the juice of fresh leaves. Celery is used in dermatology and cosmetics (in the form of lotions from fresh juice or a decoction of the roots, as well as an infusion of seeds), as an anti-allergic, emollient, anti-inflammatory agent for hives, lichen. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Celery, Apium graveolens L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: A. lobatum Gilib., A. Celeri Gaeth., A. maritimum Salisb., A. decumbens Ecklon et Zeyher, A. vulgare Bub., Seseli graveolens Scop., S. Apium Roth., Slum graveolens Vest., Smyrnium laterale Thunb., Helosciadium Ruta D. C, H. rutaceum St. Lager, Celeri graveolens Britt, Carum graveolens Krause. Names: Root celery - it. Knollensellerie; Goal. knolselderie, knolselderij; dates knoldselleri; English celeriac, turniprooted or German celery; fr. celeriave; it. sedano-rapa; Spanish apio-nabo, apiorabano; rum. telina; hung. gumos-zeller; Slovenian green; Serb, morkis, kretus; Czech celer, zeler, Pol. selery bulwiasy; cargo, ochrochuschi; arm. fuck. Petiole celery - German. Bleichsellerie; Goal. bleekselderij; dates blegselleri; English celery; fr. celeri a cotes; Czech celer k beleni; Polish seler ogonkowy. Leaf celery - it. Schnittsellerie; Goal. snijselderie, struikselderie; dates snitselleri; English soup celery, smallage; fr. celeri a couper, celeri creux, celeri petit; it. sedano para tagliare; Spanish apio de cortar, apio pequeno; Polish seler lisciowy. Celery is cultivated for a dual purpose: for root crops and for greens. There are cultivars of celery with a well-pronounced root crop (root celery) and varieties that do not have a root crop, but are strongly leafy (leaf celery), the purpose of which is their spicy leaves. There are also stalked varieties of celery with thicker and wider leaf petioles than ordinary leaf celery. The culture of these varieties requires the obligatory bleaching of the petioles by the usual hilling of the lower part of the plant with earth. Varieties of root celery are distinguished mainly by the shape of the root. Some of them, such as apple, have an almost round root crop, others, such as Prague, with flat roots (more precisely, a trapezoidal section in a section along the root crop). All varieties of this celery have a large number of lateral roots in the lower part of the root crop, giving the impression of having a "beard" on the root crop. The Oberdorfsky variety is distinguished by the best keeping quality; Emperor variety has good resistance to rust. Common varieties of root celery Apple and Prague are the poorest in dry matter. They are inferior to other varieties and sugar, but contain less fiber. Celery is a biennial plant. In the first year of life, it produces a root crop (in root varieties) or a rosette of leaves and blooms only in the second year of life. The plant is demanding on moisture and soil fertility; works especially well on drained peat bogs. In the middle lane, celery winters well. Celery is a cross-pollinating, entomophilous plant. The fruit is a two-seed, with a ribbed surface. There are 10-14 oil passages in the seed coat. In appearance, its seeds resemble carrot seeds (in miniature), but without villi; they are very small (the weight of 1000 seeds is 0,35-0,5 g). In the regions of Europe, the seedling method is obligatory in the culture of celery. Due to the slow development and late maturity of celery, it is important to sow seeds early. They are sown in the first half of February, in greenhouses, in boxes. Then the plants dive into greenhouses and in May (better at the beginning) they are planted in open ground at a distance of 40-50 cm between rows and about 20 cm in a row. Petioled varieties have to be hilled several times (as the leaves grow). Root varieties of celery are well stored in ordinary cellars; leaf and petiole - in the same place, but buried in the ground or sand and with the obligatory removal of leaf blades (so that evaporation is less). Celery is used as a seasoning for various dishes and canned food. Leaves and pieces of root crops are dried and in this form they are stored for a very long time. Author: Ipatiev A.N.
Celery, Apium graveolens. Methods of application, origin of the plant, range, botanical description, cultivation
In cooking, it is used as a seasoning for soups, side dishes, sauces. Leaves and roots are rich in vitamins C, A, B, B2, PP, mineral salts of calcium and phosphorus. A plant of Asian origin, known in culture for more than 2 thousand years. Celery (Apium graveolens L.) is a biennial plant from the Celery family. Celery is divided into 3 varieties: root (var. rapaceum Mill.), petiole (var. dulce D. C.) and leaf (var. secalinum Alef.). The root crop of leaf celery is rounded, with many lateral roots. Petiole celery with a vegetation period of 110-190 days and leaf celery - 80-90 days are most widely cultivated in the tropics and subtropics. Celery is a moisture-loving plant and very demanding on soil fertility. Organic and mineral fertilizers are applied under celery. Celery is planted in ordinary (with a row spacing of 50-60 cm) or tape (according to the schemes of 20 + 50 cm and 39 + 39 + 56 cm) methods. In a row, plants are placed at a distance of 25 cm from one another. After planting, seedlings must be watered. Varieties of petiole celery are grown by seedlings, and leafy - by sowing seeds in the ground. In the summer, celery should be carefully cared for. At the same time, plants are fed. To give the petioles of lettuce celery tenderness, they are bleached by hilling. When harvesting celery, the leaves are cut off, and the root crops are sorted and sent for storage. The yield of root crops reaches 40 t/ha. Petiole celery in the tropics and subtropics is bleached at the end of the growing season, shading the aisles with straw, which can significantly improve the taste of the petioles. Of the petiolate varieties, the White Pen, Golden Pen are common. For growing greens, celery of the Leaf disruptive variety is used. Authors: Baranov V.D., Ustimenko G.V.
Celery. The history of growing a plant, economic importance, cultivation, use in cooking
Alan Milne (yes, yes, the same one, the author of "Winnie the Pooh") called autumn the season of fogs and juicy celery. "Celery is especially tasty in October," he wrote. We will talk about this plant. What is a celery plant? Celery belongs to the large Umbelliferae family, which also includes parsley, carrots, and dill. About twenty of its species are known, distributed throughout the world. But when we say "celery", we mean odorous celery Apium graveolens. The homeland of celery is the Mediterranean, its wild forms still grow in those places. Celery has been used since time immemorial: in ancient Egypt it was grown for medicinal purposes, and in ancient Greece and Rome, triumphs were crowned with celery leaves. Wild celery was not good for anything else, because it was bitter, and its stalks were fibrous. Since the XNUMXth century, the plant has moved north: from Italy to France, from France to England. At first, it was bred in vegetable gardens as an aromatic herb, and then they engaged in selection, and in the XNUMXth century they finally got a modern, edible version of celery. Currently, there are three of its cultural varieties: root, petiole and leaf. Root celery is distinguished by a juicy, round, gray-white root crop, from the lower part of which numerous lateral roots extend. Before use, they are cut off, but marks remain on the root crop, as on the planet of the Little Prince cleared of baobabs. The leaf form forms a dense brush of rather large tender leaves resembling a giant parsley. Petiole celery has fewer leaves, but each has a long, thick and juicy petiole. Sometimes the petioles are sprinkled with earth, and they turn out white. White celery is more tender than green and has a longer shelf life, which is why it is valued more. Accordingly, celery is placed among root plants next to carrots and turnips, and among spicy plants next to parsley and dill. And of course, it's a salad vegetable. Why "celery"? The word "celery", as etymological dictionaries assure us, was borrowed in the XNUMXth century from the German language. And the German Sellerie, in turn, came from the French seleri, which goes back to the Latin selinum and the Greek selinon. How the sound "d" appeared in the Russian name is not clear. But of course, it has nothing to do with the word "herring", formed from the Old Norse sild back in the XNUMXth century. What is the benefit of celery? Celery is available all year round, but is tastier and healthier in season - from September to April. Celery is a dietary product, there are no fats in it, only 1% sugar in leaves and 2-4% in root crops, but there is a lot of dietary fiber. Both roots and leaves contain ascorbic acid, provitamin A, vitamins B1, B2 and PP, potassium, calcium and phosphorus salts, organic acids. Almost all parts of the plant are used as a diuretic. They don’t prepare a special medicine from celery, they just try to eat more of it. Celery salad is useful for patients suffering from dropsy, bladder and kidney stones, and difficulty urinating. Sometimes freshly squeezed juice is used as a diuretic. Even a small amount of celery improves the condition of the skin and hair. But be careful! Celery can cause severe allergic reactions up to anaphylactic shock. Allergens are not destroyed during heat treatment, so even a boiled vegetable is dangerous. There are more allergens in the root crop than in the stems, but the seeds are the most dangerous. About seeds. Celery belongs to the umbrella family, but those who grow it as a vegetable plant usually do not see an umbrella. The leaves and root crop of celery are tasty only in the first year of his life, and the flowering shoot appears in the second. Celery for seeds has to be grown specially. In fact, these are tiny fruits rich in volatile substances. They have a pleasant smell and give dishes a spicy aroma and taste. It is believed that celery seeds improve digestion and increase lactation, this spice is recommended for nursing mothers. Because growers face the choice of "a lot of vegetables every year or few fruits every two years," celery seeds are a rare and expensive spice. You need to buy it only in specialized stores: seeds intended for sowing are often treated with fungicides, so it is not recommended to eat them. Essential oil lovers. Celery owes its aroma to the essential oil that all parts of the plant contain, but the most useful is obtained from the seeds by steam distillation. It is used in the perfume and pharmaceutical industries, for massage and aromatherapy. The oil must be used with caution, as it contains several active ingredients, the excess of which can damage. One of them, apiol, causes smooth muscle contraction. Previously, it was prescribed for menstrual irregularities. But in large quantities, it is toxic and can cause damage to the liver and kidneys if handfuls of celery seeds are chewed. Another component of the oil, butylphthalide, according to some reports, reduces blood pressure, and bergapten increases skin sensitivity to ultraviolet light, so you should not rub yourself with celery oil in bright sun.
Can we lose weight with celery? Many people are faced with the acute question of what to eat in order to lose weight? Among the "weight loss" products include celery. It does not contain substances that burn fat, but, unlike most root vegetables, there is almost no starch in celery, only 5-6%. The bulk of the tuber is occupied by dietary fiber. The value of celery is in its low calorie content: one hundred grams of the product contains only 18 kcal. Some nutritionists claim that the body spends more energy on the absorption of celery than it receives, therefore, by eating celery soup or salad, we will drown out the feeling of hunger and lose the hated calories. However, serious experts do not support the idea of negative calories. Our body extracts from any product, even the most low-calorie, more energy than it spends on digesting it. However, celery is good because you won’t get fat from it. In addition, it cleanses the body of toxins, stimulates the activity of the intestines and normalizes metabolism, that is, it has properties that are useful for being overweight. What is celery salt? This is a ready-made seasoning - a dry mixture of salt with ground celery seeds. But the seeds are expensive, so there are cheaper recipes that mix salt with dried, powdered root vegetables or even with its extract. Other spices and herbs are sometimes added to this salt, including dried celery greens. Celery salt is seasoned with soups, meat and vegetable dishes, marinades and sauces. What does it match with. Let us return, however, to celery - a green vegetable and root crop. All its parts are edible and go well with almost all products. Celery root can be eaten raw. Grated or finely chopped root crops are in perfect harmony with grated apples, carrots, tomatoes, spicy herbs and sweet peppers. In addition, the root crop is stewed, fried, steamed, boiled, used as a side dish and added to soups. By the way, you still need to be able to choose it correctly: the root crop should be dense, weighty, clearly colored. It is white inside, and its skin is brown. It must be cut before use. About a quarter of the volume is spent on cleaning. Leaf celery is used mainly as a spicy herb, seasoning for salads and soups, meat and vegetable dishes, and poultry. William Pokhlebkin did not advise using celery greens in fish dishes, because it does not discourage the fishy smell, but there are many recipes for cooking fish and seafood with celery. Fresh celery stalks are a component of salads, and they are served stewed as a side dish. If the stem fibers are too coarse, it can be cleaned. And in conclusion - a word to Alan Milne: "It is fresh and pleasant, like a rainy day after a week of heat. How delicious are the tender shoots that open layer by layer. And the whiteness of the core, the sweetness of its aroma! Celery is eaten alone, then you can chew it, enjoying the crunch on your teeth. And in the company it is necessary to take into account the interests of those sitting nearby. A little butter under the stalk, a triangular piece of cheese, a slice of bread ... What a meal! Author: Ruchkina N.
Celery. Interesting plant facts
Wild celery grows along the sea coast of southern Europe. For a long time it has been called brilliant, strong-smelling, which is reflected in the scientific name - Apium graveolens (Apium graveolens). The ancient Greeks decorated rooms with celery leaves during the holidays. This custom is reflected in the sculptural decorations on the tops (capitals) of Corinthian columns, which often feature celery and acanthus leaves. Wreaths of celery decorated the winners of the competitions in the Greek city of Nemea. The Carthaginians cultivated celery in their gardens. On the ancient coins of the island of Sardinia, a woman is depicted leaning on a vase of celery. Celery was also used as a medicine. Boiled roots were used for freezing, seed oil - to improve digestion. Author: Verzilin N.
Celery, Apium graveolens. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Celery, Apium graveolens. Tips for growing, harvesting and storing
Celery (Apium graveolens) is a biennial plant in the Apiaceae family that grows in many parts of the world. Its leaves, stems and roots are used in cooking and medicine. Councils for the cultivation, harvesting and storage of celery. Cultivation:
Workpiece:
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