Celery "Edward" - Apium graveolens var. rapaceum.
An exquisite side dish and aromatic seasoning! Good for men.
Medium early variety, highly resistant to flowering. From emergence to technical ripeness 115-150 days. It is recommended to grow in seedlings.
The culture is cold-resistant, light and moisture-loving. At an optimal temperature of + 18 + 22 ° С, seeds germinate in 12-20 days.
Forms a large rounded root crop with a small number of lateral roots, weighing 80-150 g. It tolerates light autumn frosts. Disease resistant.
Harvesting in the second half of October. High aroma, good keeping quality.
It is intended for fresh and dried consumption, for cooking and frying, as well as for preparing original chips.
Improves water-salt metabolism and has a positive effect on obesity and neuroses.
1,0 g = 2000-2800 seeds.
* Celery: an annual or biennial herb of the Umbelliferae family, up to 1 m high.
Root, leaf and petiole varieties of celery are grown.
The culture is cold-resistant and moisture-loving. Grows well on humus-rich, neutral and slightly acidic soils.
The leaf and petiole varieties of celery (growing seasons 80 and 120 days, respectively) are grown by direct sowing into the ground. Seeding rate 0.7-1 g / m2. Planting depth 1-1.5 cm. Row spacing 40 cm. Distance between plants after thinning 30 cm.
The first 50 days, celery grows very slowly, so it requires careful maintenance: loosening, weeding, watering. Leaves are cut as they grow back. Due to the long growing season, the root crop is grown after 55-70 day old seedlings. To obtain 100 plants, 0.1-0.2 g of seeds is enough.
Root celery is more demanding on soil fertility and moisture. It is necessary to apply high doses of organic fertilizers in the fall. Root crops are harvested from late September to late October and stored in moist sand at low temperatures. They can be used for forcing greens in winter.
Leaves, petioles and root vegetables are used for food in fresh, dried, pickled and canned form for making soups, sauces, side dishes and for pickling vegetables.
In terms of taste and nutrient content, celery is one of the first among green crops. It contains carotene, vitamins B1, B2, C, PP, minerals (calcium, sodium, potassium, magnesium, phosphorus), glutamine, amino acids, acetic and butyric acids, the concentration of which increases with the age of the plant.
Eng.: Celeriac, celery, smallage. Suom.: Mukulaselleri. Sven.: Rotselleri. Bot.: Apium graveolens var. rapaceum L.
Celery is widely used in traditional medicine:
Fresh root vegetable juice and infusion are widely used to treat urolithiasis, inflammatory diseases of the bladder and urinary tract.
Infusion of the root is useful for gastritis, chronic colitis, gastric ulcer and duodenal ulcer.
Celery-based preparations are prescribed for sleep disorders, exhaustion of the nervous system, neuroses, asthenic conditions, in the treatment of obesity, for the prevention of atherosclerosis, normalization of metabolism, regulation of liver activity, with painful menstruation and the treatment of false forms of impotence.