Celery and carrots for weight loss
Subsequent leaves, produced from the stem nodes, are alternating (with a single leaf attached to a node) and compound, and arranged in a spiral. It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. Celery seeds can be used as flavouring or spice, either as whole seeds or ground. In North America the crisp petiole (leaf stalk) is used. As the plant grows, the bases of the seed leaves, near the taproot, are pushed apart. When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots. The stalks are eaten raw, or as an ingredient in salads, or as a flavoring in soups, stews, and pot roasts. They are ranged under two classes, white and red. Celery is eaten around the world as a vegetable. Soon after germination, carrot seedlings show a distinct demarcation between taproot and stem: the stem is thicker and lacks lateral roots. The carrot ( Daucus carota subsp. Fast-growing varieties mature within three months (90 days) of sowing the seed, while slower-maturing varieties are harvested four months later (120 days). The bulb could be kept for months in winter and mostly serves as a main ingredient in soup. At the upper end of the stem is the seed leaf. Celery is a staple in many soups, such as chicken noodle soup. Leaf celery or Chinese celery, Apium graveolens var. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. The plant probably originated in Persia and originally cultivated for its leaves and seeds. rapaceum, grown because its hypocotyl forms a large bulb, white on the inside. In Europe the hypocotyl is used as a root vegetable.
The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot. At first, it grows a rosette of leaves while building up the enlarged taproot. The carrot is a biennial plant in the umbellifer family Apiaceae. In Europe, another popular variety is celeriac (also known, incorrectly, as celery root ), Apium graveolens var. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way, without roots and just a little green leaf remaining. The seeds can be ground and mixed with salt, to produce celery salt. Celery seed ( Apium graveolens ) essential oil. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. Celery ( Apium graveolens ), a marshland plant in the family Apiaceae, has been cultivated as a vegetable since antiquity. sativus ) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist. It can also be ground up and used in salads. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities. Daucus carota is a biennial plant that grows a rosette of leaves while building up the taproot that stores large amounts of sugars to provide energy for the plant to flower in the second year. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. In temperate countries, celery is also grown for its seeds. secalinum, is a cultivar from East Asia.
