Celery and Celeriac
CCD-CP-92
Celery and Celeriac
Celery and Celeriac
Authored by: Miranda Combs Matthew Ernst
Abstract
Celery (Apium graveolens) is an herb and vegetable member of the parsley family. It is a cool-season crop that is a biennial, but is often grown as an annual for fresh market consumption. It does best when temperatures are relatively cool, particularly at night. Celery is a versatile ingredient for cooking and during 2012 U.S. consumers used an average 6 pounds of fresh celery per person per year. Celery leaves are used much like an herb, similar to parsley, in flavoring soups, stews, salads and other dishes. Celeriac (Apium rapaceum) is also known as celery root, and is grown for its smooth celery flavor and long storage capacity.
Core Details
Publication ID
CCD-CP-92
Status
New
Publication Date
June 8, 2015
Series
Multi-Part Series
N/A
Categorical Details
Language
English
Peer Reviewed?
Yes