Ribes graveolens
Bunge
iNaturalist· cc-by-nc
(c) Aleksey Vaganov, some rights reserved (CC BY-NC), uploaded by Aleksey Vaganov
iNaturalist· cc-by-nc
(c) Svetlana Nesterova, some rights reserved (CC BY-NC)
Description
A temperate shrub in the currant and gooseberry family that produces edible fruit.
This description is brief — help expand it
Edible Uses
Celery is eaten around the world as a vegetable. In North America and Europe the crisp petiole (leaf stalk) is used. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups. It is used in the Iranian stew khoresh karafs.
Distribution
It is a temperate plant.
Where It Grows
Asia, Central Asia, Kazakhstan,
References (1)
- Dzhangaliev, A. D., et al, 2003, The Wild Fruit and Nut Plants of Kazakhstan, Horticultural Reviews, Vol. 29. pp 305-371
