How to cut celery?

Celery (scientific name? L.) is a plant of celery in Umbelliferae. Biennial or perennial herb, 15- 150 cm tall, with strong fragrance. The roots are conical, branched and brown. The stem is upright and smooth. Rooted leaves have stalks, the stalks are 2-26 cm long, and the membranous leaf sheath at the base is slightly enlarged; The blade profile is rectangular to obovate.

Compound umbels are terminal or opposite to leaves, with peduncles of different lengths, sometimes absent, usually without involutes and small involutes. Meristem is round or rectangular, about 65438 0.5 mm long and 65438 0.5-2 mm wide, with sharp edges and slightly contracted commissure. There are oil tubes 1 in each furrow, 2 oil tubes in the commissure, and the endosperm ventral surface is straight. The flowering period is from April to July.

Cultivation and domestication of celery

Edible celery (edible celery) is domesticated from wild celery. Wild celery tastes bitter and can't be eaten. At first, it was considered as an ornamental plant because of its special fragrance and appearance. In the 1920s around 17, the French began to use celery leaves as spices. After a century of planting and improvement, the stems of celery became stronger, and people began to eat celery as a vegetable.

Distributed in Europe, Asia, Africa and America. Cultivated in northern and southern provinces of China. For vegetables. Celery is a kind of moisture-resistant vegetable, which likes cold and humid environmental conditions. The suitable growth temperature is 15-20℃. The light requirement is not strict, the root system is thin and shallow, and it is not drought-tolerant, so it should grow in loose and permeable neutral soil.