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CULTIVATION TECHNIQUES:
Production in open field.
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VARIETY:
Darklet, Elne, Utak, Maggiolino.
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DESCRIPTION:
Celery belongs to the Umbelliferae family, can reach a height ranging from 30 to 90 cm depending on the variety. Leaves are pinnate, with a typical odor and aromatic taste due to the presence of sedanini, and greenish-white flowers. The Dulce is the most common variety: the root system has slim and straight and is cultivated mainly for the stem, also called coast. The leaves have a petiole path by ribs along its entire length and are fleshy.The weight varies from 0.8 kg to 1.8 kg
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PACKAGING:
Frying pan 40x60x15 – Pieces 10 – Net weight Kg. 10-11
Frying pan 40x60x15 – Pieces 10 with scotch – Net weight Kg. 10-11
Frying pan 40x60x11 – Pieces 5 – Net weight Kg. 5
Frying pan 40x60x11 – Pieces 5 with scotch – Net weight Kg. 5
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HEALTH BENEFITS:
Celery contains essential oils, vitamins (B1, B2, B3, A, C and E) and minerals (calcium, iron, phosphorus, magnesium, potassium, copper, selenium, zinc). It is useful in case ofcardiovascular diseases, liver and kidneys, in case of atonic constipation (for its fiber content), of fatigue and stress. It is diuretic, digestive and only if eaten raw and fresh. The juice obtained from the centrifuge is shown in the intensive care antirheumatic. For its low-calorie diets is particularly suitable.
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TRANSPLANT:
From mid-July to mid-November.
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RAISING:
From mid-September to mid-May.
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