Sunday, June 29, 2008

Chinese Celery

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
How to grow Chinese celery grows best in a cold climate, 60-75 F. Plants may need shading if grown in warm summer season. Seeds are very small and seed generation can be erratic. Several unique characteristics are observed for the seed germination - germinating best in cold condition (50-60 F) but poorly in higher temperature; germinating best with seeds uncovered and in the light. Soil should be kept moist during the seed germination and seedling growth stage.

Nutrition information
iron, potassium and vitamins A, B1, B2, C, and D,

Health benefit
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

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