Celery

Celery is believed to have been first cultivated in Italy prior to 600 AD. It was used as a medicinal plant only. The first recorded use of celery as a food was in France in 1632. In the late 17th century, celery was first eaten as a salad herb with an oil dressing. 

The very strong flavor of the wild plant was tamed by blanching and it became suitable as a table food. Blanching is a method of covering the growing stalk with dirt as it grows to prevent the sunlight from turning the stalks green. Several self blanching varieties have been introduced, but they have not proven to be satisfactory. 

Celery seed was first brought to North American from Scotland where it was used to start the first commercial production near Kalamazoo Michigan. The five most significant nutrients in celery, in order, are Vitamin C, potassium, folate, dietary fiber and manganese; with vitamin B6, calcium, vitamin B1, magnesium, vitamin A, tryptophan, phosphorus, riboflavin and iron. Cultivated celery grows 12 to 16 inches high.  The world's tallest celery plant was 9 feet tall. It was grown by Joan Priednieks of Weston Zoyland, Somerset England in 1997 There are many ways to prepare celery for the table. 

Celery is a popular ingredient for poultry stuffing, being lightly sautιed in oil or butter before mixing with the other ingredients. A celery stalk can be 'stuffed' with a variety of fillings. Celery can be included in stews, salads, and it is an excellent addition to fresh vegetable juices. In order to prevent the celery strings from clogging the juicer, the celery may be cut into small pieces. Celery is...

B.R.

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