Celery, Umbelliferae umbelliferae celery plants. The plant is distributed in the humid zone of Europe, the Caucasus, the southeast region of the Himalayas, and the Mediterranean coast. Celery stems are hollow with ridges, stems erect, basal leaves triangular or triangular-ovate, leaflets ovate to rhombic-lanceolate, margins with irregularly pointed teeth or crenate; compound apia terminal, flowers white, ebracteate, styles persistent; fruits ellipsoid or subconical, fruit ribs are significantly elevated. It is a cold-hardy vegetable, like cool and moist, can be cultivated all year round.

Remove the root first

Don't rush to pick the celery leaves, remove the celery's root first, put the celery directly in a neat yard, and use a knife to cut off all the celery's root, so that it won't leave some mud or dirt, and it's simpler to clean it.

02

Remove celery leaves

While it is said that celery leaves are also very nutritious, just those old leaves taste bitter, remove all the old leaves of celery, and those very tender leaves can be left.

03

Cut into several cuts

Don't cut the celery at this time, but cut it directly into several large cuts with a knife, so that it is easy to clean. Some people will cut the celery into small pieces before cleaning it when it's not cleaned, that makes it more likely to get some dirt on it instead.

04

Rinse several times with water and soak for ten minutes

First, rinse several times with the head of the faucet, and then put it into the basin one by one to run through it, remove the mud or bug eggs on the top, and then put it into the water basin with water and soak it for ten minutes, and then fish it out to control the water and cut it into segments to make a gourmet meal.