A green celery from France, used also in Italy. Needs blanching. Best suited raw, in salads. Not self blanching. Rich in Vitamins A, B2 and mineral salts. Best to break the sticks rather than cut them. @200,000 Seeds. Sow Feb to June. Part of the Holy Trinity of Italian cuisine, the backbone of a nation's food (celery / onion / carrot) and indispensable in certain dishes like minestrone, bagna caoda, tomato sauces etc
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