Leaf celery explained
Leaf celery (Apium graveolens Secalinum Group or Apium graveolens var. secalinum),[1] [2] [3] also called Chinese celery or Nan Ling celery, is a group of cultivars of Apium graveolens cultivated in East Asian countries for their edible, flavorful stalks and leaves.[4] The stems are thinner than those of Western celery, and curved into round, hollow stalks. Also, unlike with Western celery, the leaves are used as well as the stalks.[5] It has a stronger taste and smell compared to celery. It is used as a flavoring in soups and sometimes pickled as a side dish.[6]
See also
Notes and References
- Web site: Apium graveolens Secalinum Group . NCBI Taxonomy Browser . National Center for Biotechnology Information . 2024-05-28 .
- Book: Small, Ernest. Culinary herbs. NRC Research Press. 1997. 9780660166681. Ottawa, Canada. 121. Apium graveolens L. var. secalinum Alef.. https://archive.org/details/culinaryherbs0000smal/page/121.
- News: Growing Things: Boost light to keep geraniums and jade plants healthy during winter. Filipski. Gerald. 20 January 2017. Edmonton Journal. 11 June 2017.
- News: Jacewicz . Natalie . Celery: Why? . . 13 June 2016 . 28 May 2017.
- Book: Larkcom, Joy . Oriental Vegetables: The Complete Guide for the Gardening Cook . 9781568363707 . Kodansha America . 2008 . 29 May 2017 .
- Newman. Jacqueline. Chinese Celery. Vegetables and Vegetarian Foods. Fall 2006. 13. 3. 15–34. 17 April 2017. 17 April 2017. https://web.archive.org/web/20170417154912/http://www.flavorandfortune.com/dataaccess/article.php?ID=576. dead.
