Why do most people eat celery instead of leaves?

For example, when everyone eats celery, why don't they choose to eat leaves? They all feel that there is no nutrition in the leaves, that is, the scraps, but in fact, everyone is wrong here.

Nowadays, many vegetables with almost leaves have a common feature, such as the root and neck are more delicious than the leaves, but in fact, the leaves are the most critical part of photosynthesis, and the nutrition is also very significant.

Celery is also divided into many kinds, such as dry celery, parsley, celery, cress, etc., no matter which kind of celery, it has different characteristics, and different tastes and flavors, and some people say that when eating celery, there is a medicinal smell, this kind of celery is not delicious, in fact, this celery contains high potassium, such as high blood pressure, diabetic people, is more liked, celery has a lot of dietary fiber and other rich nutrients, Among them, the insoluble dietary fiber content is the largest, which can promote intestinal peristalsis and can effectively help the metabolism of cholesterol.

The unique flavor of celery is that it can be matched with a variety of ingredients, whether it is meat, or mushrooms, soy products, etc., even if you cook together, it will not affect the nutrition inside, but there are many people who are not interested in celery leaves, and they think that it is a kind of scraps, and they will not care, and no one begins to pay attention, in fact, the calories of celery leaves are only a little worse than the calories of celery neck, but carotene is relatively different, and the difference is about around. The content of other vitamins is only a few times different.

Celery neck can be used with a lot of food, such as seafood, meat, soy products, and fungi, but celery leaves are matched with fewer dishes, because the leaves are relatively soft and the oxalic acid contained in them is also relatively high, so if you eat it, you must blanch it before it can be cooked and eaten, so it can only be matched with some smaller ingredients, such as minced meat, tofu film, etc.

In fact, celery leaves can be made into vegetable dumplings, or mixed into cold dishes, it is okay, steamed celery leaves are known to everyone, and it is also very common in people's homes.

Because celery has very few leaves, it seems that no matter how you eat it, it seems that there are too few of them, so most people prefer to eat celery stalks.

Because the older generation doesn't know how to eat leaves, because when there are leaves in the stir-fry, they will not look good and not green, so most people don't eat leaves when they eat celery, in fact, the nutritional value of the leaves is higher, and it is better to eat them together.

Therefore, most people eat celery and do not eat the leaves, because they think that the leaves of this celery will taste more bitter.

Why do most people eat celery instead of leaves? Because of the leaves, it is dry and dry when fried, and there is no taste, and when the vegetable stem is eaten, it is very crispy and delicious.

Why do most people eat celery instead of leaves? Because they just like to eat celery and dare that crunchy feeling. So don't eat the leaves.

Hello. I am not used to eating leaves, and the leaves feel that the celery leaves that are a little old and tender yellow are edible, and they are very fresh.

Many people may think that celery leaves are not very tasty, and it will become difficult to chew after arguing, so they do not eat it.

But in fact, the nutrients in celery leaves are more than those in celery, and they can be used to make cakes.

Celery leaves have a bad texture and astringent taste, especially when compared to celery necks, so most people don't eat celery leaves.

I didn't make it a habit, for example, my family often used leaves to make balls, which were delicious.

Celery leaves are a bit bitter and have a bad taste, so most people don't eat them.

It is the habit of many people to eat celery without eating leaves, and they think that leaves are the scraps, but in fact, it is precisely the fault here. Almost all leafy vegetables have one thing in common – they seem to be better at roots, stems or stems than leaves, but in fact they are the most critical part of photosynthesis.

Celery leaves are edible.

Celery leaves also contain vitamins, dietary fiber, and trace elements, and the content is higher than that found in celery stalks. Celery leaves are not only edible, they are also very nutritious**. Edible celery (edible celery) is domesticated from the cultivation of wild celery.

Wild celery is bitter and inedible, and was originally considered an ornamental plant due to its special aroma and appearance.

Around the 20s of the 17th century, the French began to use the leaves of celery as a spice, and after a century of cultivation and improvement, the stalks of celery became thicker, and people began to eat celery as a vegetable.

Celery is a moisture-tolerant vegetable, which likes cold and humid environmental conditions, and the growth temperature is 15-20, and it is not subject to frost damage when it is 0; Not resistant to high temperatures, poor growth above 30; The light requirements are not strict, the root system is thin and shallow, not drought tolerant, and it is suitable to grow in loose and well-permeable neutral soil.

Celery cultivation techniques:

1. Cultivation season: spring cultivation in early to mid-March seedlings, planting in late May, harvesting in August. Autumn cultivation is done in late June, planted in mid-September, and harvested in late November. Winter cultivation is done in mid-September, planted at the end of December, and harvested in late March.

After the harvest of winter celery, the shed is idle for 2 months, and rape, cabbage and other fast-moving lettuce can be planted during this period to carry out short-term crop rotation to prevent the aggravation of pests and diseases caused by long-term continuous cropping.

2. Planting: planting when the seedlings have 4-6 true leaves and the seedling age is 60-70 days. 2-3 days before planting, select strong seedlings with thick leaves and developed root system for transplantation, and carry out in the morning on a sunny day.

The plant spacing is 8-10 cm, the row spacing is 18-20 cm, and the planting depth is not to bury the heart leaves, which should be shallow but not deep. Spring stubble is planted in late May, and a little water is poured after planting. The autumn stubble is planted in mid-September, and after planting, it is covered with straw for shade.

The winter stubble is planted in late December and covered with plastic film to raise temperature.

3. Management of the slow seedling stage: the fertilizer and water squatting seedlings should be properly controlled during the slow seedling period to promote the differentiation of roots and leaves. Spring stubble does not need to slow down the seedlings, and after planting, it is necessary to storm fertilizer and water to promote growth and prevent premature sprouting.

4. Fertilizer and water management of beam number: after 7-8 leaves grow in dry celery, enter the vigorous growth stage, at this time, fertilizer and water should be increased, and urea or compound fertilizer should be applied once every 15-20 days, and 10-15 kg per mu should be applied.

5. Temperature and light control: Before mid-June, the spring stubble and dry celery should be covered with a thermal insulation straw cover at night, and ventilation should be reduced during the day. In late June, weeds were removed, shade nets were added to the greenhouse film, and ventilation was increased during the day.

There is a lot of rain in this period, so it is necessary to dredge the field drainage channels in time to prevent rainwater from entering the shed and causing seedlings to rot. Autumn stubble is covered with straw from late October to prevent frost damage. If the winter stubble encounters a cloudy day, the slag should be uncovered at noon to see the light.

6. Harvesting: The plant is upright at the time of harvesting, the height of the plant is about 70 cm, and the weight of a single plant is 1 kg. Generally, 7,500-8,000 kg can be harvested per mu, and high-yielding people can reach 10,000 kg.