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