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Celeriac "Asterix" F1
Apium graveolens var. rapaceum
1.76€
Ex Tax: 1.45€
Ex Tax: 1.45€
Celeriac "ASTERIX" F1.
An early high-yielding hybrid variety intended for harvesting with leaf stalks or for autumn harvest for storage.
The bulb is big and round, the root system grows only from its lower part. It is resistant to bolting and very resistant to Septoria. Excellent for its rapid bulb growth in the early phases.
The recommended spacing for harvesting with leaf stalks is 40 x 40 cm, for the autumn harvest, it is 50 x 40 cm. The growing time from transplanting to harvest with leaf stalks is 90 days, to the autumn harvest it is 130 days.
An early high-yielding hybrid variety intended for harvesting with leaf stalks or for autumn harvest for storage.
The bulb is big and round, the root system grows only from its lower part. It is resistant to bolting and very resistant to Septoria. Excellent for its rapid bulb growth in the early phases.
The recommended spacing for harvesting with leaf stalks is 40 x 40 cm, for the autumn harvest, it is 50 x 40 cm. The growing time from transplanting to harvest with leaf stalks is 90 days, to the autumn harvest it is 130 days.
* Root celery is a flavorful and tender root vegetable. You can grow it at home on the windowsill or buy ready-made root vegetables in the store.
By adding celery root to your food every day, you can prevent the development of many diseases and strengthen your immunity. It is not for nothing that Hippocrates called for the use of celery not only as food but also as medicine.
The calorie content of celery root per 100 grams of product is 32 kcal, which contains:
Proteins 1.3 g
Fat 0.3 g
Carbohydrates 6.5 g
essential oil, asparagine, mucus, mannitol, citrine, potassium salts, calcium, phosphorus, sodium, ascorbic acid, as well as vitamins B1, B2, PP, choline, furocoumarins, oxalic acid, flavone substances and glycosides.
Useful properties of celery root.
Celery root has a number of beneficial properties. For example, aqueous infusions from celery roots are useful for gastritis with low acidity, gastric and duodenal ulcers, rheumatism and neuralgia, and also as an emollient and anti-inflammatory agent for diseases of the upper respiratory tract. Celery root has a diuretic and restorative effect and is widely used for kidney and bladder diseases.
Culinary uses: It is added to soups, pickles and stews. Freshly grated, it is especially useful in combination with grated raw apples (in a ratio of 1:3), carrots and spicy herbs. Boiled celery root tastes like potatoes.
It is known that the finer the celery roots are chopped, the more aromatic substances they release when stewing (!).
* Pickled celery root.
Prepare fresh ripened celery roots: cut off the head and roots, remove the skin, wash the roots thoroughly and cut into cubes. Place chopped celery in boiling salted water for 2-3 minutes (30 g of salt and 3 g of citric acid per 1 litre of water). Then immediately transfer to cold water, remove, drain and fill the jars with celery up to the shoulders. Pour hot marinade and pasteurize at +95°C: half-litre jars - 20 minutes, litre jars - 25 minutes.
Ingredients: 4 cups of water, 1 cup of 9% vinegar, 3-4 cloves or 3-4 black peppercorns.
* Celery salad.
1. Cut boiled celery root and peeled apples into small slices and mix with chopped walnut kernels. Season with mayonnaise mixed with lemon juice and sour cream. Refrigerate the salad.
100 g celery root, 50 g carrots, 50 g apples, 20 g sour cream, 5 g dill or parsley, lemon slices, salt - to taste.
2. Cut boiled celery root and potatoes into slices, and boiled mushrooms into “straws”.
Mix everything and season with mayonnaise, salt and pepper.
Serve sprinkled with dill and chopped egg.
Ingredients: 60 g celery root, 50 g potatoes, 60 g mushrooms, 30 g mayonnaise, 1/2 hard-boiled egg, salt, pepper - to taste.
