What are the stalks of celery and cabbage

The lotus root we usually eat eats the stems, the onion eats the stems, and the celery eats the stems and leaves. The lotus root is a lotus plant, which eats part of its underground stems, also called rhizomes. Onions are eaten from underground bulbs (i.e., shallots).

It is a bulb that develops into a bulb in which the stem of the onion is shortened to form a flattened conical stem disc during the vegetative growth period. The edible parts of celery are the stems and leaves.

Roots: yams, turnips, carrots, yams

Stems: ginger, lettuce, taro, potato, callus, artemisia, lotus root, onion, garlic.

Leaves: greens, cabbage, spinach, amaranth, celery, bok choy, leeks, green onions, coriander.

Flowers: cauliflower, daylily, broccoli,

Fruits: eggplant, tomato, sword bean, green beans, lentils, edamame, bitter gourd, cucumber, zucchini, cowpea, pumpkin, winter melon.

Cabbage is a leaf, its stem is the white stem you throw away, the cauliflower is usually not cultivated, the stem end has only one head, that is, the edible part, is composed of countless inflorescence stems, peduncles and undeveloped flowers and bracts.

Most of the vegetables we eat are stems and leaves, which are more common. Some vegetables are indeed difficult to distinguish, even farmers who have grown vegetables for many years may not be able to distinguish them. Are the potatoes we have eaten for so many years roots or stems?

Many people mistakenly think that it is a root, but it is actually the swollen stem of a plant. The leaves of the potatoes are inedible. And then there are carrots, is it a root or a stem? Many people think that it is a stem, but it is actually the storage root of the plant.

Then cucumbers, eggplants, peppers, tomatoes, etc. are all fruits of plants. Everyone knows this.

Celery, cabbage, coriander, green onions, rape, spinach, chrysanthemum, etc. are all stems and leaves. Rarely eat the roots. Among them, celery and coriander are used in the northeast to pickle whole pickles. The taste is really good, and the texture is good.

Various legumes, including lentils, beans, etc., are also plant fruits. It is also a vegetable that farmers often grow. Especially the word stewed beans in a big pot.

Cabbage is a leaf, its stem is the white stem you throw away, the cauliflower is usually not cultivated, the stem end has only one head, that is, the edible part, is composed of countless inflorescence stems, peduncles and undeveloped flowers and bracts.

Jin cabbage belongs to the Apiaceae family.

Jin cabbage is a celery plant in the family Apiaceae.

The root system of Jin Cai is shallow, generally distributed in the soil layer of 7 to 36 cm, but most of the root groups are distributed in the topsoil layer of 7 to 10 cm. Due to the shallow distribution of the root system, Jin Cai is not drought tolerant. The taproot system of the direct seeding is more developed, and the transplanted taproot is cut off to promote the development of lateral roots, so it is suitable for seedling transplanting or soilless cultivation.

The stem is short and constricted during the vegetative growth period, and elongates into a flower sprout during the reproductive growth stage, and can produce primary and secondary lateral branches. The cross-section of the stem is nearly circular, semicircular, or fan-shaped. Jin vegetables can be up to 60 cm long.

The leaves are born at the base of the short stem with serrated edges. The petiole is more developed and is the main edible part. The petioles vary in diameter from 1 to 4 cm in diameter. Individual vascular bundles in the petioles.

The outer layer is thick-walled and protrudes to form longitudinal ridges, so that the petiole can grow upright. The degree of development of thick-walled tissues is closely related to varieties and cultivation conditions, and in the case of high temperature, drought and insufficient nitrogen fertilizer, the thick-walled tissues and vascular bundles are developed. If the thick-walled tissue is too developed, there will be more fibers and poor quality.

Jin Cai is a two-year-old vegetable that blooms in the second year. The flowers are compound umbels, the flowers are small, white, and corolla.

5, off the flap. Cauliflower is an insect-borne flower that is usually cross-pollinated, but it can also bear fruit after inbreeding.

The fruit is double-hung and spherical, and the fruit is volatile.

Aromatic oil, scented. At maturity, it is split in half along the midline, but it is not completely dehiscence. The seeds are brown in color, containing one seed, the seeds are small, oval, with longitudinal lines on the surface, and have poor water permeability.

Seeds have a dormant period, germinate slowly, are not easy to germinate when harvested, germinate more slowly at high temperatures, and germinate more easily in light conditions than in dark conditions. The seeds weigh about 1,000 grams. The seeds used for sowing seeds in production are actually botanical fruits.

The main value of Jin vegetables.

Jin Cai is a vegetable with high nutritional value, rich in protein and carbohydrates.

There are more than 20 kinds of nutrients such as dietary fiber, vitamins, calcium, phosphorus, iron, and sodium. The protein and phosphorus content is 1 times higher than that of melons, and the iron content is 20 times higher than that of tomatoes.

There are many pharmacological active ingredients in medicinal value, and the main active ingredients include: flavonoids and volatile oils.

compounds, unsaturated fatty acids.

Chlorophyll, mushrooms, coumarin derivatives, etc. The most in-depth research by scientific researchers is cattyphyllin. Jin Cai is rich in Jin Cai, which can lower blood pressure smoothly.

Jin vegetables have a high content of calcium and phosphorus, which can enhance bone health. It is high in cellulose and digested to produce an antioxidant that inhibits intestinal bacteria. It can also speed up the peristalsis of the intestine and promote excretion.

Jin Cai is rich in potassium, which can prevent edema. Jin vegetables are rich in iron, and regular consumption can play a role in iron supplementation. Jin vegetables contain uric acid that can neutralize uric acid.

of substances.

The internal structure of celery stems is epidermis, mechanical tissue, parenchyma cells.

Introduction of celery stems: herbaceous, 5 cm to 15 cm high, creeping stems, well-developed stems, slender stems, creeping on the ground, and rooting jointly.

The nutritional value of celery is described as follows:

1. Celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium, etc.;

2. Celery has the effect of flattening the liver and clearing heat, dispelling wind and dampness, removing annoyance and reducing swelling, cooling blood and stopping bleeding, detoxifying and promoting lungs, strengthening stomach and blood, clearing the intestines and facilitating stool, moistening the lungs and relieving cough, reducing blood pressure, and strengthening the brain and sedation;

3. Eating celery often, especially eating celery leaves, is very beneficial to the prevention of hypertension and arteriosclerosis, and has an auxiliary effect.

According to the shape of the petioles, celery can be divided into two types: celery (i.e., Chinese type) and celery (i.e., celery, European type). The petiole of this celery is slender, about 100 cm high, and can be divided into green celery and white celery according to the color of its petioles.

1. Parsley. The plant height is 60 80 cm, the petiole is thick and broadly flattened, mostly solid, light in taste, brittle and tender, and not heat-tolerant. Each plant weighs 1 2 kg. Parsley is a variant of this celery, introduced from abroad, and there are two types: green stalk and yellow stalk.

2. Celery. The plant is tall, the leaves are large, the petiole is thick, the transverse diameter is about 15 cm, the flavor is strong, the yield is high, and the quality is good after softening.

According to whether the petiole is full or not, it can be divided into solid and hollow two, the solid celery petiole medullary cavity is very small, the ventral groove is narrow and deep, the quality is good, the spring cultivation is not easy to sprout, the yield is high, and the storage is resistant; The medullary cavity of the petiole is large, the ventral groove is wide and shallow, the quality is poor, and it is easy to sprout in spring, but it has strong heat resistance, and it is suitable for summer cultivation.

3. White celery. The plant is short, the leaves are smaller, the color is light green, the petiole is fine, the transverse diameter is about centimeters, yellowish-white or white, the fragrance is strong, the quality is good, and it is easy to soften.

The stem of celery is a short stem with an organic petiole. The short stem has the property of tillering. After passing through the stage of development, the short stem elongates and sprouts into a flower stem in spring.

In daily life, we are indeed accustomed to celery, after all, they are frequent guests at the table, not to mention that "celery stir-fried meat" is a familiar stir-fry, who doesn't know? Therefore, people basically think that the celery stalk is the stem of celery.

However, on page 87 of the Teacher's Reference for the First Grade of the Third Grade, it is clearly stated that comparing the characteristics of the stems shows that celery stalks without internodes are only well-developed petioles, not stems. Celery usually has no stems, and its stems are mosses that are drawn before flowering, and the top of the moss will have flower buds.

I remember that in the process of experimental operation inspection in primary schools, a certain school specially selected celery stalks as the experimental marker to guide students in the experiment of "the transportation of plant stems". It should be said that through that exchange, many teachers have a deep memory, and they rarely use celery stalks to transport plant stems.

Unexpectedly, when I recently visited a township primary school, an old teacher actually chose celery stalks to lead the students into the transportation experiment of plant stems, which is really a pity. I have the intention to point it out on the spot, but I can't lose the face of the old teacher, but it goes against the conscience of science. During the whole class, I couldn't bear to take pictures, and I couldn't bear to look at the serious scenes of the students, because they were doing real pseudo-scientific activities under the guidance of ignorant teachers!

The celery stalk is not the stem of celery.

<> red arrows: epidermis.

Yellow arrows: mechanical tissue.

Blue arrows: vascular bundles.

Green arrows: parenchyma cells.

That's how it should be.