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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 it 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 is available year round. 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.

Do not discard celery leaves; dry them, then rub the leaves through a sieve turning them into powder that can be sued to flavor soups, stews, salad dressings, etc. They can also be made into celery salt.

Celery and lettuce will crisp up quickly, if you place them int a pan of cold water and then add a few slices of raw potatoes.

To prevent celery from turning brown, soak it in cold water with lemon juice before refrigerating.

Celery juice may be used as an effective stress reducer.

Celery may be bleached, using ethylene gas which will give it a clearer color. This will also cause reduced vitamin potency.

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.

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

Celtuce, also known as stem 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.

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.

See also:
Good Eats: Celery

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