Root celery of the 'Gribovskiy' variety is a medium-maturing root crop with a vegetation period from germination to consumer maturity of 140-160 days. This variety is distinguished by its exemplary product quality: a large, round root with white flesh weighing 200-250 grams possesses excellent taste qualities and a rich aroma. The leaf rosette of the plant is compact and of medium height – about 30-40 cm. Due to its low calorie count and rich complex of beneficial substances, celery is widely used in cooking for preparing salads, soups, dressings, as well as dishes made with chicken, fish, and seafood. In addition, root celery is suitable for pickling and making dry spices.
This vegetable is not only a gastronomic but also a healing resource, valued for its high content of vitamins, minerals, and microelements, including germanium, silver, and selenium. Root celery contains over 40 microelements, making it particularly beneficial for health. Not only roots but also petioles, leaves, and even seeds are consumed as food, which underscores the versatility of this crop.
Growing root celery requires certain conditions: due to the long vegetation period, it is grown via seedlings on most of the territory of the country. Sowing seeds begins in February, after which the seedlings are transplanted into open beds. Celery is well adapted to a moderate climate and is suitable for both private plots and farm enterprises. The popularity of this crop is growing due to the trend towards healthy eating and its valuable taste and beneficial properties.
