Peace celery (Apium graveolens)

Other names: celery, celeriac, celery, myrrh, swamp thistle, apich, lucky plant, celery, celeriac, sellerie, celery

Celery, also known by the names celery, celeriac, celeriac, celery, celeriac, celery, celery, celery, celeryiac, celeriac, celery, or celery, is a biennial herb in the celery family. Celery is popular in many cuisines around the world for its distinctive aroma and flavor. It is native to the Mediterranean region, but is now cultivated almost everywhere. As well as being a pleasant spice, it has great nutritional value - it contains a lot of vitamin K, for example, but also vitamins C, B6 and others.

The products into which celery is processed are very diverse. Almost all parts of the plant are used in the kitchen, from the root to the leaves. Fresh celery shoots and leaves are added to salads, soups, sauces and other dishes. The root (tuber) is used to make celery soup, so-called celery cream, but also as an ingredient in salads, on the grill or as a side dish. Celery is also part of a famous French vegetable mixture called mirepoix (together with carrots and onions), which is the basis for many sauces and soups. The dried seeds of celery are used to make celery seasoning, which is used in savoury and sweet dishes, among other things. Celery seed is also processed into celery juice, which is popular in detoxification treatments.