Such a simple and ingenuous salad very quickly became our family favorite. Beijing cabbage does not even need to be kneaded as ordinary. Take fresh onion or glue it as desired. And if you want to add refueling, I recommend a fat sour cream.
Indian healers have long used these roots for their decoctions. But the dishes of celery were appreciated only in the 18th century, and then they began to grow the plant for gastronomic purposes. At first he liked the French, but over the next century spread around the world. There are several dozen varieties, and the most common of them is leaf.
This is a universal drought and frost-resistant appearance, so it feels perfectly in the middle latitudes. The root is slightly less popular - the same with large root crops. Celery dishes are very useful: the leaves are rich in vitamin C, petioles - potassium and phosphorus, and root crops - a whole complex of vitamins and essential oils. The taste depends on a specific variety.
For example, white petioles are delicate and fragrant, reddish and green - piquant and tart. In cooking, even seeds are used - in gas stations, salads and snacks. Celery dishes easily fit into the dietary diet, because it has a minimum of calories.
