Celery (apium graveolens) is an edible aromatic plant of the Apiaceae family. All of its parts can be consumed from it root to its stem and its leaves. The root of the celery is commonly used in soups and broths, while the stem is used in salads or in drinks (such as the Bloody Mary), and the leaves are often used as a condiment, much like parsley or, alternatively, can be used to make celery oil.
In the seventeenth century, Italians domesticated a wild type of celery, making it less bitter. By the nineteenth century, celery had widespread use in England and the United States.
Traditionally, during Passover, the root is used in the preparation of Seder and is consumed with salt water.
Celery is rich in vitamins A, V, C, E, K as well as calcium, potassium, sodium and phosphorus. It also contains a high amount of dietary fiber and low amounts of fat and protein. Celery is made up of 95% water.
Because of celery’s anti-inflammatory properties, the vegetable is a great addition to the diet of those suffering from arthritis, gout, asthma, and bronchitis. Celery is also a diuretic, aiding in the removal of toxins in the kidneys and in the prevention of ailments such as kidney stones and gallbladder. Using celery oil can help improve sleep quality and eliminate stress.Celery is also used in the treatment of skin burns and inflammation. Celery acts as a anti-spasmodic, a digestive aid and can help eliminate the buildup of uric acid, can help reduce hypertension, and fight bad breath.
Use / Conservation
Celery can be used in various soup and salad recipes. Low in calories, the all of the celery from the green leaves to its stem can be consumed. The stem can be eaten raw or steamed, and its leaves can be used in seasonings. Celery seeds can be used to make oils to use In medicines or treatments.
Celery roots can be eaten raw, in salads, juices, and smoothies. It can also be used as a replacement for potato in soups and purees. Like potatoes, it is delicious if cooked, baked in the oven, or fried.
The celery root should be solid, heavy and have a dry exterior. Leaves should be fresh and green. The root can be stored in a cool place for several weeks and the leaves can be kept in the refrigerator in a breathable paper bag for a few days.
How to Grow
Celery is best grown with leek, tomato, cauliflower, cabbage, bean and lettuce (as opposed to potatoes and corn). It is best cultivated in circles so that the roots interlace and create a good nest for earthworms and soil microbes. Similar to leek, it grows best when planted in grooves.
In the kitchen
Celery is used in the Netherlands and Belgium as a garnish or mixed into dishes before serving. In France, it is sold as an aromatic herb for soups and in Greece it is used in fishes and stews.
Chinese celery is used as a condiment and as a vegetable where the stems are cut and used and fried foods. Throughout Southeast Asia, celery is used to flavor noodle dishes, rice and soups.
In Thailand, celery is cooked with steak and in Japan celery is used to make sukiyaki. In Russia and Scandinavia, celery seeds are used in soups and salads, particularly in the winter. In India, celery is used to flavor curry dishes. No matter how you use it, celery will pair well with sprouts, chicken, cumber, fish, potato, salad, and in juices with apple and carrot.
Do you know
In Japan, celery is used to make sukiyaki?
In France, celery is sold as an aromatic herb for soups?