A) Its leafy greens B) Its bulbous root C) Its tall stalk D) Its small flowers
A) Apiaceae B) Brassicaceae C) Solanaceae D) Asteraceae
A) Watery and mushy B) Gritty and sandy C) Dense and firm D) Soft and spongy
A) Deep purple B) Bright green C) Vibrant orange D) Creamy white
A) Globular or irregularly rounded B) Long and cylindrical C) Flat and disc-shaped D) Pointed and conical
A) Firmness B) Presence of roots C) Leaf color D) Smell
A) Small size B) Dark color C) Attached leaves D) No soft spots or bruises
A) Sweet and fruity B) Celery-like, with earthy notes C) Bitter and pungent D) Spicy and peppery
A) Thin and white B) Smooth and green C) Waxy and red D) Rough and brown
A) No, they are poisonous B) Only when cooked C) Yes, but they can be tough D) Only when young
A) Dried B) Pickled C) Cooked D) Eaten raw
A) Fruit juice B) Mash C) Soup D) Salad
A) In direct sunlight B) Warm and humid place C) Cool and dry place D) Submerged in water
A) North Africa B) South America C) Mediterranean region D) East Asia
A) It's just a root vegetable. B) It's a type of turnip. C) It's a type of potato. D) It's a type of radish.
A) The skin is too sweet B) The skin is poisonous C) The skin is too bitter D) The skin is tough and fibrous
A) About the size of a lemon B) About the size of a grapefruit C) About the size of a watermelon D) About the size of a pea
A) Solanum tuberosum B) Apium graveolens var. rapaceum C) Daucus carota D) Brassica oleracea
A) Variety, distinguishing it from other celery types B) Species C) Family D) Genus
A) Vitamin B12 B) Vitamin C C) Vitamin A D) Vitamin K
A) Fermenting B) Crystallizing C) Puréeing D) Dehydrating
A) Becomes more watery B) Softens C) Hardens D) Becomes more fibrous
A) Tomatoes B) Cucumbers C) Onions D) Potatoes
A) Spider mites B) Aphids C) Whiteflies D) Celery fly
A) Desert B) Cool C) Tropical D) Arctic
A) A higher water content. B) A brighter green color. C) A larger root bulb. D) A more delicate flavor.
A) Trim them off B) Plant them in soil C) Eat them raw D) Leave them on
A) Toss it with lemon juice B) Soak it in oil C) Refrigerate it uncovered D) Dry it immediately
A) Remoulade B) Salsa C) Guacamole D) Pesto
A) The firmness and weight of the bulb B) The color of the skin C) The presence of dirt D) The size of the leaves |