Celery impresses with its characteristic aroma. We will show you the differences between celeriac, cut celery and sticks.
the real celery (Apiumgraveolens) belongs to the umbelliferae family (Apiaceae) and is probably the best-known representative of the genus Celery (Apium). This plant genus includes thirty different species. However, the real celery can find space 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 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 to be able to use the celery for longer.
celery (Apiumgraveolens var. dulce)
the celery Also known as stem or stick celery. It only forms a small tuber, but its leaf stalks are stronger and thicker. It convinces with a slightly milder aroma and can therefore be used perfectly in vegetable dishes or in salads. For example, if the sticks are wrapped in newspaper from mid-September to protect them from light, they will fade. This produces what is known as celery, which is known for its refined taste. Since celery copes a little better with the cold, it can be harvested fresh throughout the milder winters.
cut celery (Apiumgraveolens var. secalinum)
The tuber is almost entirely absent from the cut celery. However, the foliage is similar to that of parsley and can also appear in a crinkled form. Sliced celery is also handled like parsley and can be easily 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 trumps with a multi-faceted variety and thus creates a secure right to a place in every garden.
Now how do you use these different types of grow celery you can find out here.