What is the Chinese celery?

Chinese celery or khan choy is the same species as the European variety that most people in the West are familiar, Apium graves , but has a number of important differences. This plant has much thinner stems and stronger taste than its European relative and can move in color from white to dark green. The Chinese variety is rarely served raw, but it is a common component in cooked Chinese and Vietnamese meals. China's celery is closer than European celery to a wild variety, called Smallage . It looks and tastes more like a herb, somewhat like parsley.

Thin stems are hollow and crunchy and stems and leaves can be added to cooked meals. Plants seeds are also used in the kitchen and traditional Chinese medicine. The plant can be used dried and fresh to add appetite. Consumers should not choose celery with no yellow or vigorous portions. Before cooking, the chef should wash celery and remove hard outer strings. Can be stored in coldIčce in a well -sealed plastic bag after weeks.

While the whole celery is good for health, it is rich in iron, potassium and vitamins A, B1, B2, C and D, Chinese celery has a number of healing benefits. War celery juice is traditionally used to treat jaundice and low fever. It is a diuretic and can be used to support healthy urination and also to replace electrolytes when a person is dehydrated. The plant was also used to treat such different conditions as with high blood pressure, rheumatism, digestive problems and scroules.