Celery is a common vegetable, which not only has high nutritional value in roots, but also is rich in nutrients in leaves, containing a lot of trace elements, vitamins and rich dietary fiber.

When eating celery leaves, you can wash the leaves with water to avoid bacteria remaining on them. Celery leaves can be scalded with boiling water and eaten cold. In the process of cold compress, you can put some vinegar properly to improve the bitterness of celery leaves, or you can mix some onion, ginger and garlic to make it taste better.

Celery can be divided into two categories: native celery (China type) and celery (celery type);

1, short for China celery, is an annual or biennial herb in Umbelliferae, with slender petioles, including white celery and green celery, with many varieties. There are usually no leaves in the market, only stems are sold.

2. Celery, an Umbelliferae plant, is neither a root vegetable nor a sticky food. It is rich in nutrients such as carbohydrates, minerals and vitamins. Celery, also known as celery and celery, is a celery variety introduced from Europe, with compact and stout plants and wide petioles. The texture is crisp and tender, with a fragrance. It can be divided into yellow species, green species and variegated population. Usually eaten as a dish, celery can also be mashed and heated for drinking.