Chinese celery is one of the most commonly grown vegetables in China. The entire plant is used, either fresh or dried. Chinese celery is a smaller version of the celery in Western markets, but its flavor is quite a bit stronger.Chinese celery has long green stems with green shiny leaves with jagged margin. It prefers cool temperatures. Use the pencil-thin stalks and leaves in stews, stir-fry or salad. Considered indispensable for Chinese cooking, this celery has a stronger flavor than Western celery, so less is needed. It stays flavorful when dried.
- Maturity: Approx. 50 days
- Planting season: Spring or late summer
iron, potassium and vitamins A, B1, B2, C, and D,
Warm Chinese celery juice is traditionally used to cure jaundice and low fever. Used to treat high blood pressure, rheumatism, digestive problems, and scurvy
The Chinese and Vietnamese often use this unique vegetable to add aromatic flavor in stir-fry and soup