French Celery has wide parsley-like green leaves and thick, delicious, ribbed stalks that join at a typical base over the root.
Celery root is used as the coleslaw of French food however it has a special taste very different than cabbage.
Celery, at its best, has a succulent and crunchy tissue with a mellow pungent flavor. In spite of the fact that celery is regularly utilized for its stalks, its leaves are palatable also and have a concentrated celery-flavor.
Celery contains a huge portion of vitamin A and folate, and is high in vitamin K, with one serve containing roughly 2/5 of the suggested every day intake.
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