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