Celery impresses with its characteristic aroma. We will show you the differences between celeriac, cut and stick celery.
Of the real celery (Apiumgraveolens) belongs to the umbelliferae family (Apiaceae) and is probably the best-known representative of the genus of celery (Apium). This genus of plants includes thirty different species. However, the real celery can find a place in your own garden in different growth forms:
Celery root (Apiumgraveolens var. rapaceum)
As the name suggests, celeriac forms a tuber. This is a storage organ that arises partly from the root and partly from the shoot. The tuber is sensitive to the cold and must therefore be harvested before the first frosts in autumn. It can be used raw or cooked. You can also simply freeze them or boil them down so that you can use the celery even longer.
Celery (Apiumgraveolens var. dulce)
Of the Celery is also known as stem or stick celery. It only forms a small tuber, but its leaf stalks are stronger and thickened. It convinces with a slightly milder aroma and can be used perfectly in vegetable dishes or in salads. If the bars are wrapped in newspaper from mid-September, for example, and thus protected from light, they will fade. This creates the so-called white celery, which is known for its refined taste. Since celery can cope better with the cold, it can be harvested fresh throughout the milder winters.
Celery (Apiumgraveolens var. secalinum)
The tuber is almost completely absent from the cut celery. However, the foliage is similar to that of parsley and can also appear in a curled shape. Cut celery is also handled like parsley and can easily be cut off at any time as needed. The only advantage of cut celery: You can dry it without noticeably losing its aroma.
The real celery comes up trumps with a multi-faceted variety and thus secures a right to a place in every garden.
How do you do these different types of Grow celery you can find out here.