Celery can grow to a height of 30 - 40 centimetres and has fleshy ribbed stalks that join at the base to form a bead. The inner stalks, called the heart, are the tenderest. There are several varieties of celery, with stalks varying in colour from different shades of green to whitish. Europeans prefer white celery, while Americans have adopted the green variety.

When grown for its seeds, the celery is left in the ground unharvested; it flowers the following year, bearing white umbellate flowers that give way to strongly aromatic seeds, commonly used in cooking. (Celery salt is a seasoning derived from ground dried celeriac.) To obtain milder-tasting and lighter-coloured celery, the plant is often blanched during cultivation; this consists of covering the growing celery with earth, paper, or boards to protect it from direct sunlight. Certain improved varieties of celery are self-blanching.

History

A biennial garden vegetable native to the Mediterranean area and grown for its stalks (also called ribs), leaves, roots and seeds. Celery leaves were originally used for their medicinal properties and were long regarded as a powerful aphrodisiac.

In ancient times, the Greeks used celery leaves, like bay leaves, to crown victorious athletes, to whom celery wine was also served. Celery was used as a seasoning in Roman times, and during the middle Ages, an elixir made from celery was consumed to soothe arthritic pain and to aid digestion.

The first cultivated form of celery was developed from wild celery in the 16th century. Two varieties were obtained: celeriac, which has a fleshy root, and stalk celery, which was developed for its leafy stems. For a long time celery was only consumed cooked; it was not until the 18th century in Europe that people began to eat it raw.

Nutritional Value

Celery is an excellent source of potassium: it also contains vitamin C, folic acid, and vitamin B6. It is credited with many creditable properties: it is said to stimulate the appetite, cleanse the system, prevent scurvy, and to be diuretic, stomachic, remineralizing, antiseptic, antirheumatic and tonic. When applied directly as a compress, celery juice is believed to promote the healing of ulcers and wounds.

Celery seeds also have numerous medicinal properties: they are used to treat colds, flues, insomnia, indigestion, and arthritis. Celery is also said to contain an active ingredient that lowers blood pressure by reducing the level of hormones associated with stress.

Buying

Choose celery with shiny, firm, crisp stalks: if it is sold with its leaves, they¬ should be a healthy green colour. Avoid soft or damaged stalks, as well as those with brown patches or yellowing leaves.

Storage

Celery will keep for a week in the refrigerator, wrapped in a perforated plastic bag or damp cloth or placed in a sealed container. Because it has high water content and wilts quickly, it should not be left out at room temperature for too long. Celery will also keep for several days standing in a dish of cold salted water. Avoid storing peeled and cut celery in water, is this drains it of some of its nutrients. To revive wilted celery, sprinkle it with a little water and refrigerate it for a few hours or until it regains its crispness. Celery can also be stored, unwashed and with its roots still attached, in a cool (0ºC) and humid place, wrapped in a perforated plastic bag. Celery takes very poorly to freezing, which makes it wilt, although this is not important if it is to be used for cooking.

Preparing

Celery is easy to prepare: simply trim the base, wash the stalks under running water, and cut them to the desired length. Cutting a thin slice at the base or top of the stalk and peeling the fibres away with it can remove the tougher surface fibres, or strings, of the outermost stalks.

Using

Celery can be eaten raw or cooked. Raw celery is often served as an appetizer, either on its own or stuffed with cheese, a seafood mixture, poultry, or eggs. It is also frequently added to salads and sandwiches. Cooked celery is a popular flavouring ingredient in a wide variety of dishes including soups, sauces, stews, pasta, tofu, quiches, omelettes, and rice. It also makes good accompanying vegetable; either braised, gratineed, topped with a bechamel sauce, or simply served with melted butter.

There is no need to throw away celery leaves, which can be used to add flavour to preparations such as salads, soups, sauces, or court bouillons. They can be chopped or used as they are, in fresh or dried form. The seeds are slightly bitter and have a concentrated celery flavour. They are used whole or crushed in stuffing's, poached vegetables, crackers, marinades and sauces.