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Celery
Celery has become a household
staple along with carrots, onions and potatoes. Its crunchy texture
and distinctive flavor make it a popular addition to salads and many
cooked dishes.
The best taste and quality of celery occurs during summer when it is
in season and locally grown varieties are available.
Celery grows to 16 inches in leaf topped stalks arranged in a
conical shape joined at the base. It belongs to the umbelliferae
family which includes carrots, fennel, parsley and dill. All parts
of celery are edible.
Celery is an excellent source of vitamin C, which helps to support
the immune system. Celery is noted for its potential to reduce high
blood pressure as well as several other medicinal uses.
Choose celery that looks crisp and snaps easily when pulled apart.
The leaves should be pale to bright green with no yellow or brown
patches. Check for a round stem in the place of the smaller tender
stalks that are found in the center of the celery. A round stem
indicates that the celery is bitter.
To store celery, place it in a sealed container or wrap it in a
plastic bag or damp cloth and store it in the refrigerator. Freezing
will make celery wilt and should be avoided unless you will be using
it in a future cooked recipe.
Tips for celery: add chopped celery to your favorite tuna fish or
chicken salad recipe; spread your favorite peanut butter on a piece
of celery; use celery leaves in salad; braise chopped celery,
radicchio and onions and serve topped with walnuts and your favorite
soft cheese; squeeze celery with carrots for a delicious juice; add
celery leaves and sliced celery stalks to soups, stews, casseroles
and healthy stir fries.
Information gathered from
various sources on the Internet
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