Celery 'Lekar' is a root vegetable of medium-early ripening with round roots weighing from 150 to 270 grams. The roots have whitish or creamy skin with light green streaks, and the pulp is milky-white, dense, and tender, with no cavities. This variety is distinguished by its excellent taste qualities, spicy flavor, and pleasant aroma, making it versatile for use both fresh and for processing. The roots store well for up to six months without loss of appearance and taste.
Celery 'Lekar' is rich in vitamins C, K, E, B1, B2, B6, PP, as well as minerals, including calcium, potassium, phosphorus, iron, sodium, and magnesium. The composition includes glycosides, flavonoid substances, and fiber, making it beneficial for health. It is widely used in cooking, added to soups, pickles, and stewed dishes.
Growing celery requires fertile soils with neutral or slightly alkaline reaction, as the plant poorly tolerates acidic soils. For successful growth, it is recommended to apply organic and mineral fertilizers, combining manure or compost with urea, superphosphate, and potassium chloride. Seedlings are grown in protected ground; before planting, the roots are dipped in a mixture of clay and cow manure for better establishment. Planting is carried out in May with optimal distances between plants and rows. Care includes regular watering, loosening, weeding, and protection against pests and diseases.
