Celeriac "Bianco Del Veneto" F1 - Apium graveolens var. rapaceum.
Late, high-yielding hybrid. Medium-sized plant with well-developed foliage.
The root is spherical, large, with a dark brown skin. The flesh is white and firm.
Eng.: Celeriac. Suom.: Mukulaselleri. Sven.: Rotselleri. Bot.: Apium graveolens var. rapaceum
* Root celery is an aromatic and delicate root vegetable. You can grow it at home on a windowsill or buy ready-made root vegetables in the store.
By adding celery root to your food every day, you can prevent the development of many diseases and strengthen your immunity. Even Hippocrates called for the use of celery not only as food, but also as a medicine.
The calorie content of celery root per 100 grams of product is 32 kcal, which contains:
Proteins 1.3 g
Fat 0.3 g
Carbohydrates 6.5 g
essential oil, asparagine, mannitol, citrine, potassium, calcium, phosphorus, sodium salts, ascorbic acid, as well as vitamins B1, B2, PP, choline, furocoumarins, oxalic acid, flavone substances and glycosides.
Useful properties of celery root.
Celery root has a number of beneficial properties. For example, water infusions from celery roots are useful for gastritis with low acidity, gastric ulcer and duodenal ulcer, for rheumatism and neuralgia, as well as an emollient and anti-inflammatory agent for diseases of the upper respiratory tract.
Celery root has a diuretic and tonic effect and is widely used for kidney and bladder diseases.
Cooking Uses: It is added to soups, pickles and stews. Freshly grated, it is especially beneficial when combined with grated raw apples (1: 3 ratio), carrots and herbs.
Boiled celery tastes like potatoes.
It is known that the finer the celery roots are cut, the more aromatic substances they release when stewing (!).