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A celery rib is one of the individual stems that make up the larger bunch of celery, or "stalk." In botanical terms, a rib is a single segment of the plant, and in culinary usage, it is the part ...
Celtuce (/ ˈ s ɛ l t ə s /) (Lactuca sativa var. augustana, [3] [4] [5] angustata, or asparagina), also called stem lettuce, [6] celery lettuce, asparagus lettuce, [7] or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves. It is used as a vegetable.
1 medium celery root, (about 3/4 pound) peeled and cut into thin 2-inch-long matchsticks; 3 celery rib, thinly sliced on the diagonal plus 1/4 cup celery leaves; 3 large radish, very thinly sliced; 1 / 4 cup parsley leaves
Today, it ships well, but is low in flavor and nutritional content, being composed of even more water than other lettuce types. [34] Butterhead—Also known as Boston or Bibb lettuce, [38] and traditionally in the UK as "round lettuce", [41] this type is a head lettuce with a loose arrangement of leaves, known for its sweet flavor and tender ...
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.
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In a large saucepan, combine the whole celery rib, garlic and peppercorns with 6 cups of water. Using a peeler, remove the zest from 2 of the oranges and add the zest to the pot.
Celery: Generally the stalk is preferred, but the leaves are a staple in many soups. Some people have celery allergy which can cause potentially fatal anaphylactic shock. [18] Atriplex hortensis: Garden orache: Used cooked or raw. In salads it is traditionally mixed with sorrel leaves in order to modify the acidity of the latter [19] [20] [21 ...