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  2. How to (easily!) regrow vegetables from scraps indoors - AOL

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  3. It’s Celery Root Season — Here’s How to Use This ... - AOL

    www.aol.com/celery-root-season-underrated-root...

    Keep celery root in the crisper drawer of your fridge in an unsealed bag, unwashed, with a paper towel to absorb any excess moisture. It’ll last that way for up to three weeks. Wash and prepare ...

  4. Celeriac - Wikipedia

    en.wikipedia.org/wiki/Celeriac

    Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.

  5. Celery - Wikipedia

    en.wikipedia.org/wiki/Celery

    Celery is characterized by its long, ribbed stalks, pinnate leaves, and small white flowers arranged in umbels. Celery is composed primarily of water (95%) but contains large amounts of vitamin K and negligible fat. The vegetable is commonly consumed raw in salads, cooked in soups and stews, or juiced.

  6. 12 Comforting, Dairy-Free Soup Season Recipes - AOL

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    Easy Vegetable Stock How-to from Scraps. Let the veggies and water simmer together for 4 hours, adding more water as needed. When done, strain out the vegetables and compost them.

  7. Vallisneria americana - Wikipedia

    en.wikipedia.org/wiki/Vallisneria_americana

    Vallisneria americana, commonly called wild celery, water-celery, tape grass, or eelgrass, [2] is a plant in the family Hydrocharitaceae, the "tape-grasses". V. americana is a fresh water species that can tolerate salt, living in salinities varying from fresh water (0 parts per thousand) to 18 parts per thousand, although the limit to the salt tolerance is unclear, and is generally dependent ...

  8. 8 food 'scraps' you didn't know you could eat - AOL

    www.aol.com/lifestyle/2017-08-06-8-food-scraps...

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  9. Nukazuke - Wikipedia

    en.wikipedia.org/wiki/Nukazuke

    Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]

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