Celery

Celery has become a common household staple along with carrots, onions and potatoes. Its crunchy texture and distinctive flavor makes it a popular addition to salads and many cooked dishes.

Although celery is available throughout the year, you will enjoy the best taste and quality of celery during the summer months when it is in season and locally grown varieties can be easily found in the markets.

Celery stalks should have a very solid feel, since softness indicates pithiness. Do not purchase celery if there are any wilted stalks, even if all others are firm. Store celery in the refrigerator. Celery lasts 7 to 10 days if not placed in water for prolonged periods.

When celery loses its crispness, place it in a pan of water with raw potato slices for a few hours. When you remove the celery, it will be crisp.

Store your celery wrapped in aluminum foil in the refrigerator -or- Slip a couple of small plastic bags over both ends. While it is in the refrigerator, it will stay fresher and crisper longer.

Celery Contributions for a Hangover?

In ancient Rome, Celery was worn around the neck to ward off a the effects of a hangover from a particularly hardy night of partying. Perhaps this is where the practice of putting a stalk of celery in a Bloody Mary. Though this has never been proven.

Celery Seeds

The seeds of celery are a different story altogether. They are the dried fruit of that wild smallage, and they are so small that it takes some 760,000 to make just one pound. But they make up in punch what they lack in size: they are intensely aromatic and strongly flavored with an oil made up of the glucoside apiin, with lemony limonene, and other bitter compounds. Celery seeds contain more than 20 anti-inflammatory compounds and help cleanse the kidneys and urinary tract.

Celery contains the chemical 3-n butyl phthalide. This chemical allows the blood vessels to dilate. Phthalide also lowers the level of stress hormones called catacholamines.

Celery Nutrition

The nutritional contributions of celery – vitamins K and C, folate, potassium and fiber – are nothing to underestimate. Celery also contains bioactive compounds like phthalides, which help lower cholesterol, and coumarins that protect against cancer. There is an ingredient found in celery called acetylenics. Celery also contains phenolic acids.

Best of all, celery is an “easy vegetable” that can be added quickly to a number of dishes, including soups, casseroles, meatloaf, and side dishes.

A Bonus:  Even a small amount of celery daily will help flush your body of excess water/fluid.

Celery & Celery Seeds Aid Detox

Celery and celery seeds are excellent blood cleansers that can help lower high blood pressure. Celery also contains many different anti-cancer compounds that help eliminate cancerous cells from the body. Celery seeds contain over twenty anti-inflammatory substances. They are particularly good for detoxifying substances found in cigarette smoke.

Celery is an excellent source of potassium and antioxidant Vitamin C and dietary fiber. Celery is cholesterol free, saturated fat free and low in sodium. Celery also contains some Vitamin A, calcium and protein.

When selecting celery look for straight rigid stalks that snap when bent and leaves that show no sign of wilting.

Cleansing Stuffed Celery Sticks

Clean and cut your celery sticks into 3-inch pieces. Spread almond butter on the concave part and crunch!

Keep it Fresh

To keep celery fresh for a longer time, wrap it in aluminum foil and place in the refrigerator.

When celery loses its crispness, place it in a pan of water with raw potato slices for a few hours. When you remove the celery, it will be crisp.

Celery Seed Bread

Brush olive oil on slices of whole-grain bread (preferably 100 percent whole grain spelt or kamut) and sprinkle with celery seeds. Bake in a 350 degree oven until golden brown and serve as a tasty side dish.

Celery Prose

Celery, raw,
Develops the jaw,
But celery, stewed,
Is more easily chewed.
–Ogden Nash (1902-1971)

Braised Celery Recipe

  • 1 bunch celery, cleaned and cut into
  • 4 inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1 cube chicken bouillon
  • 1 cup boiling water
  • 1 tablespoon minced fresh parsley

Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.

Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving. Yield: 4 servings

Nutrition information per serving: Calories: 76; Total Fat: 6g; Cholesterol: 16mg; Sodium: 758mg; Total Carbohydrates: 5.4g; Dietary Fiber: 2.4g; Protein: 1.3g

Celeriac

Celeriac is a root vegetable that looks like a turnip and is prepared like any other root vegetable. Celeriac, also called turnip rooted celery or knob celery, is grown for its globular root which has a celery-like flavor. It is usually about 4 inches in diameter at maturity.

If you can grow celery in your garden, you can grow celeriac. It requires approximately 200 days from seeding to maturity although the root is edible at any earlier stage.

Leaves can be harvested from the celeriac at any time. Pull up the roots to use when desired, usually when they are about the size of a baseball. The root must be peeled before use. Celeriac is usually eaten cooked rather than raw.

Harvest celeriac that is small since the smaller celeriac will be more tender and less woody. Trim roots and tops and store in refrigeration at 32 degrees with high humidity.

To prepare celeriac, use a sharp knife to top and tail the celeriac. Next, use a potato peeler to remove the skin. You can anticipate the need to discard about a quarter of the celeriac by the time it is completely prepared.

To cook celeriac, cut your prepared celeriac into chunks and boil in water for about 20 minutes or roast in the oven for about 40 minutes.

Mashed celeriac: Peel and chop celeriac into cubes and saute in olive oil with chopped garlic, fresh thyme and seasoning. Add a little boiling stock or water (3-4 tablespoons should be enough) and simmer until the celeriac is soft, then mash. Add a little butter only if desired. Add to potatoes for a half-and-half mash, if you prefer.

Celeriac spirals: Slice raw celeriac very thin and add to crunchy witner salads or slaws, Asian-inspired noodle soups or stir-fries.

Roast celeriac: Peel and chop into cubes with other root vegetables, such as carrots or parsnips. Parboil the vegetables in lightly salted water for 5 to 7 minutes, drain then cool. Toss in a roasting tray with olive oil, fresh rosemary and seasoning. Roast in a hot oven until the vegetables start to caramelize.

Celtuce

Celtuce is a combination of celery and lettuce which is prepared similar to cabbage.

Celtuce, also known as stem lettuce or asparagus lettuce, is grown for its thick and tender stalk with a celery-like flavor. Use the young leaves in salad or cook lightly. Stalks can be eaten fresh or cooked. Usually celtuce is stir-fried with meat, poultry or fish. In China, where it originated, it is used in soups or is pickled. The Chinese name for celtuce is “wosun”.

Celtuce can be cooked like broccoli and tastes like a cross between a mild summer squash and an artichoke. Celtuce leaves can be used for salad. The stem can be stir-fried. It is best to stir-fry celtuce in strips as opposed to shreds for crispness.

Stir Fried Celtuce Recipe

  • 1 garlic clove
    1 small piece of ginger
    1 tablespoon Sichuan peppercorn
    Cooking oil

Peel the skin of the celtuce stems, then cut into long strips. Chop the garlic clove and shred the ginger. Boil the strips in water for about one minute (control the time to keep the original color). Remove from the water and set aside.

Heat oil in a wok. Add the ginger, garlic and Sichuan peppercorn and stir-fry until you can smell the garlic and peppercorn. Add the long strips of celtuce and quick fry for about one minute. Add salt to taste, mix together and serve.

Celery Facts and Health Benefits

Read More: Food Facts