Celery (1st Week)

Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.

Celery

Pronounce it: sell-er-ee

A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in colour from white to green - the darker its colour, the stonger its flavour. It has a very mildly bitter taste and a texture that's both crisp and succulent and is eaten either raw or cooked.

Availability

All year round, but the British season runs from lateJuly to late February.

Choose the best

Celery should be firm and tightly formed, with evenly shaped stalks and fresh-looking leaves.

Prepare it

The tougher outer stalks are the best to cook with - just pull them off at the base and use a peeler to remove any tough strings. The inner, more tender stalks are better for eating raw. Snap them off as you need them, then trim the ends and wash. The leafy tops can be used in salads.

Store it

In a perforated bag in the vegetable drawer of the fridge for around 2 weeks. Leave the stalks attached to the base until you're ready to use them.

Cook it

Crop the stalks and the leafy tops and eat raw in a salad. Braise to eat as a side dish (10-15 minutes); slice diagonally for stir fries (stir fries in 4-6 minutes) or chop and add to soups and stews.

Structure of Celery plant

 Celery for Health

https://en.m.wikipedia.org/wiki/Celery

https://www.bbcgoodfood.com/glossary/celery