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