Fresh Green Celery

Fresh green celery, scientific name Apium graveolens, is an annual herb of the genus Apium in the family Apiaceae. It is popular for its emerald green stems and leaves and crisp taste. Green celery is rich in many vitamins and minerals, including vitamin K, vitamin C, potassium and fiber, and is especially beneficial for cardiovascular health. It also contains antioxidants, which help fight free radicals and protect the body from oxidative stress. Green celery is often used in cooking, as a salad, stir-fry or soup, and is often used to garnish dishes. Its unique aroma and taste can add flavor to a variety of dishes.

model：
FC09
Processing Type：
freezing
port：
Tianjin
Minimum Order：
100kg
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Product Introduction

project
describe
Product Name
Fresh Green Celery
style
Fresh
source
Commercial growing indoor
Supply time
annual
Processing Type
freezing
Shelf life
-18℃between 40-60sky
Origin and Port
Anhui/Shanghai
Minimum Order Quantity
100kg

Frequently asked questions

    • How to store fresh green celery?
    • To keep fresh green celery fresh, place the celery vertically in clean water with the roots facing down. This will help the celery retain moisture and extend its shelf life.
    • Alternatively, you can wrap the celery in a wet paper towel, put it in a fresh-keeping bag, and store it in the vegetable fresh-keeping compartment of the refrigerator. It can usually be stored for about a week.
    • You can also cut the celery into sections, wash it, drain it, put it in a fresh-keeping box, and then put it in the freezer of the refrigerator. This way it can be stored for a longer time.
    • What should you pay attention to when cooking green celery to retain its nutrients?
    • It is best to cook green celery quickly, such as stir-frying over high heat, to reduce nutrient loss.
    • Avoid long-term high-temperature cooking, as this will lead to the loss of water-soluble nutrients such as vitamin C. Celery is a "high-sodium vegetable" and should be cooked with less or no salt to avoid excessive sodium intake.
    • Additionally, celery leaves are higher in nutrients than the stems, so you can make the most of them when cooking.
    • What are the common diseases and pests of green celery and how to prevent and control them?
    • Common diseases of green celery include leaf spot, leaf spot, soft rot, sclerotinia, gray mold, root-knot nematode disease, etc. The main insect pests are aphids, leafminers, thrips, beet armyworm, etc.
    • Prevention and control methods include selecting resistant (tolerant) varieties, crop rotation, cleaning fields, plowing and drying fields, scientific fertilization, temperature and humidity control and other agricultural prevention and control measures.
    • In terms of biological control, microbial preparations can be applied or natural enemies can be used for control.
    • When necessary, scientific use of pesticides can be adopted, high-efficiency and low-risk pesticides can be selected, and the dosage, method, frequency and safe interval of use can be strictly observed.