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Celery, Apium graveolens - Plant

Rs. 399.00

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Celery, Apium graveolens - Plant  - Plants World

Celery, Apium graveolens - Plant

Common name(s): Celery

Scientific name: Apium graveolens


                  Celery, (Apium graveolens), herbaceous plant of the parsley family (Apiaceae). Celery is usually eaten cooked as a vegetable or as a delicate flavoring in a variety of stocks, casseroles, and soups. In the United States, raw celery is served by itself or with spreads or dips as an appetizer and in salads. The tiny seed-like fruits, known as celery seeds, resemble the plant itself in taste and aroma and are used as a seasoning, particularly in soups and pickles. Native to the Mediterranean areas and the Middle East, celery was used as a flavoring by the ancient Greeks and Romans and as a medicine by the ancient Chinese. The ancient forms resembled smallage or wild celery. Celery with large, fleshy, succulent, upright leafstalks, or petioles, was developed in the late 18th century. The stringiness that characterizes most celery has been eliminated from some varieties. Celeriac (Apium graveolens variety rapacious), also called celery root or turnip-rooted celery, has a large edible root used as a raw or cooked vegetable.


Plant care and instructions

                    Celery is a heavy feeder. It also requires lots of water. Make sure to provide plenty of water during the entire growing season, especially during hot, dry weather. If celery does not get enough water, the stalks will be dry, and small. Add plenty of compost and mulch around the plants to retain moisture. Fertilize regularly. Add mulch as needed, to help retain soil moisture and add nutrients. Tie growing celery stalks together to keep them from sprawling

Light - Full Sunlight

Place - Balcony or terrace

Water - Alternate days

Fertilizer - Apply any organic fertilizer.

Temperature - 55 and 70 ºF

Special Features

             Celery contains vitamins and minerals such as vitamin K, vitamin C, potassium, folate, and vitamin B6. Helps Lower High Cholesterol.