What is a leaf celery?

leaf celery or Apium graveolens secalinum is the biennial culinary herb most commonly used in Europe and China used for its tasty leaves, which are incorporated into cooked meals. Although it is highly accelerable, it offers numerous nutrients, especially vitamins K and C. It is best grown in cold conditions in a place with moist, well drained and fertile soil. Although it takes some time to grow, it can be continuously cut and harvested during its growing season. The plant produces small flowers in the summer months, although they are not visible due to their small size. This herb probably descended from a wild celery, a plant from southern Europe and North Africa.

In Europe and China, this plant is used as a herb, even if it is harder to find in the United States. Its earthy taste works so well and steamed meat, although it is often not used raw because of its great taste. Remarkable meals such as Greek tomato sauce with celery and mint, mAji herb. Leaf celery is highly subject and is best used immediately, or it must be placed in paper towels and plastic bags and chilled.

All salad varieties offer a significant source of nutrients. Vitamin K and C are abundant in this medicinal and culinary herb. Potassium, folate and fiber are available, including micronutrients. Leaf celery also has potential blood pressure and cholesterol effects and is used as a diuretic.

leaf celery requires cold growing conditions, but will not tolerate frost. It is used in a damp, well -drained soil with lots of nutrients. Areas with full sun or partial shadow provide a good habitat. Regular fertilization is necessary during the growing season. While the leaf celery is decisive to determine, its leaves can be interrupted several times during this time because they are constantly growing back. Its classification of a two -year -old meansthat he has lived for about two years.

Wild celery is closer to the leaves of leaves than types of supplies or roots. This was probably created in southern Europe and North Africa. The earliest use was healing, dating up to 9 years century B.C. The Middle Ages saw the arrival of its use as a cooked food, although it was not consumed until the 18th century.