#apium

[jillraggett]

Plant of the Day

Wednesday 25 September 2024

The Black Isle Brewery Farm was bought in 2008 and converted to organic production. With the help of local volunteers, it has a dual-purpose; to grow produce for the bars whilst encouraging nature back onto what was previously intensively farmed land. This was a crop of Apium graveolens var. rapaceum 'Ibis' (celeriac) and Apium graveolens var. rapaceum 'Monarch' (celeriac) both cultivars produce creamy stems that carry a subtle nutty flavour. They have good storage ability and can be harvested from September onwards

Jill Raggett

[criptocromo]

"Celery on it's way, stole the blender, sneaked away..."

Apium Graveolens L. Primarily grown for its thick stalk.

[jillraggett]

Plant of the Day

Sunday 13 December 2020

The hardy annual Apium graveolens var. rapaceum 'Monarch' (celeriac) provides an edible swollen base to the stem which has flesh that is crisp, tender and delicately celery flavoured. This plant is closely related to celery (Apium graveolens) but provides a crop in early winter. I recently tasted baked celeriac - it was delicious!

Jill Raggett

[testunity]

Software Testing & Test Automation Services in Banglore | TestUnity

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[hamassyujaiy]

Setia sehingga hujung nyawa ~ #MiTA17 #APIUM #UM (at Academy of Islamic Studies, University of Malaya)

[anvigreen-blog]

Celery sticks for dinner with almond cream cheese, #herbs and soy curd mixture as dip . #Delicious ! Fun fact about me: week ago I used to absolutely hate celery flavor. I forced myself to eat it and somehow slowly I started liking them. Same thing happened with avocados and olives. Never give up on liking food without trying to learn to like it, because sometimes it takes a while for our #tastebuds to learn to enjoy different flavors. #Celery or the cientificly called #Apium #graveolens boost $digestion and weightloss , is excellent source of #antioxidants and beneficial #enzymes, in addition to #vitamins and minerals such as #vitaminK, #vitaminC, #potassium, #folate and #vitaminB6. Celery lowers hight #cholesterol and #inflammation, lowers and treats high blood pressure , helps prevent #ulcers , prevents from cancer and urinary track infections and #protects liver. So what's not to like? Well some people hate the flavor. Try adjusting to it slowly by adding it in soups or using leaves in salads. You might learn to like it like I do now 😄

[regnum-plantae]

Re-growing celery from kitchen scraps

About two months ago I posted about turgor pressure, and to illustrate the phenomenon I used a celery plant that had been growing in a couple of inches of water in a small saucer for about a month and a half. You can see the post here. I eventually transferred it in a small pot, and later added some more root space with a tray filled with mostly sand and some potting mix which I keep well wet. Apium graveolens is a marshland plant after all. Now it’s been about three months and a half since I cut the bottom of a store-bough celery head and decided to give it a chance at life and I’ve ended up with a pretty plant! I could totally use a leaf or two for cooking once in a while, but I’m now too emotionally attached...I’ll just keep caring for it as much as I can in a Scottish flat, and hopefully it will flower as my coriander plant did, making seeds I will be able to save. 

[regnum-plantae]

Turgor pressure, what keeps your green friends perky and bouncy

Plants obviously don’t have bones, but still they manage to support their own weight due to this phenomenon. Thanks to osmosis, the liquid pressure inside the cells of a plant is high enough -when it has access to water- to push against the cellular walls, containing cellulose, a polysaccharide fundamental for structural rigidity in the plant world. When the turgor pressure drops the plant immediatly starts wilting.

In the photos you can see a celery plant -Apium graveolens, Apiaceae which I’ve been growing in a couple of inches of water for about a month and a half from the bottom of a store-bought head I used in the kitchen. The first photo was taken at about 19.00, it was a warm sunny day in Glasgow and the plant on my windowsill completely sucked dry its little accessibile water while I was away. The second photo was taken at around 00.30, almost 6 hours later and the plant had completely regained its turgor pressure and was back to normal (almost, the tips of a few fine water roots dried up a bit, no big deal.)