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Seasons/Availability
Available year round, there really isn't a peak season for Celery per se, but if there was, the best quality and peak supplies arrive in late fall and early winter.
Current Facts
Celery ranks number six of all the vegetables sold in our markets and more than 1.8 billion pounds are consumed in the United States every year.
Description/Taste
Referred to as "ribs", sleek celery stalks are refreshingly crisp and crunchy. Most of the celery available in the marketplace today is the green celery also known as Pascal. Medium to light green, celery's fresh edible leaves can be used like an herb. Considered one of the "Big Four" in the kitchens of restaurants worldwide, celery earns its membership by being one of the most used ingredients by chefs. Pretty parsley, flavorful onions and colorful carrots join celery as the favored base flavorings for special sauces and stocks. Celery "hearts" are the tender innermost ribs of the celery stalk.
Nutritional Value
In spite of celery having very few calories and low in fat, it actually has appetite-stimulating properties. It does offer a source of potassium, folic acid, carbohydrates, protein, dietary fiber, vitamin A, vitamin B-complex, vitamin C, vitamin E, iron, magnesium, phosphorus and calcium. Two medium stalks contain about 20 calories. Mostly water, celery acts as a mild diuretic.
Applications
Compatible, very congenial and subtly friendly with most all foods, add a juicy crunch to tuna, shrimp, chicken, turkey and potato salads. A must ingredient for traditional poultry stuffing. Toss in stir-fries, stews and soups. Casseroles benefit from its subtle presence. For an easy side dish, braise in vegetable stock; season with salt and pepper or favorite fresh herbs. To dice or cut into attractive crescents, cut a celery rib crosswise to any desired width. Use the flavorful leaves in stocks and soups. A celery rib with its attractive leaves makes a festive and natural swizzle stick for tomato-based iced drinks. For an appetizer, stuff with cream cheese; sprinkle with paprika. To store, trim base; remove any damaged ribs; rinse; put in a plastic bag; refrigerate in crisper drawer. Celery keeps about two weeks. To refresh, trim ends; chill in ice water. Celery can be frozen in plastic bags and used in dishes calling for cooked celery.
Ethnic/Cultural Info
Celery, onions and bell peppers are the three vegetables considered to be the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onion and carrots constitute the popular French mirepoix that is often used as a base for sauces and soups. In the sixteenth century, celery was grown to use as a medicine, eventually becoming a popular food. A crucial ingredient to many ethnic dishes, Sicily's famous dish "Caponata" would not be the same without it. Our classic dishes of tuna, shrimp, chicken, and potato salad would definitely miss its crunchy presence, too.
Geography/History
Native to the Mediterranean region and cultivated over three thousand years, celery is a biennial herbaceous plant of the Umbelliferae, botanically named Apium graveolens. Its wild ancestor was called "smallage", a bitter tasting marsh plant that was used primarily as a medicine. Ancient Greeks called it "selinon" and in the ninth century, writer Strabo was the first to refer to selinon as "celery" in his poem. "Celery" comes from the French word "celeri", derived from an ancient Greek word. A member of the carrot family and related to anise, parsley and parsnips, celery was first recorded as a food plant in France in 1623. Coming to America with Scotland settlers, celery seed was taken to Kalamazoo, Michigan, in the 1850s where it was and still is grown as a successful commercial crop. An all purpose plant, celery is cultivated for its stems, leaves, seeds, oil and roots, known as celeriac. A cool weather crop, celery loves fertile soil and frequent watering. Today in the United States, California claims to be the celery king and produces seventy-five percent of the celery crop with Florida ranking second. Arizona, Michigan, New York, Ohio, Wisconsin and Washington also contribute to the nation's supply. Some celery is imported from Mexico and Canada.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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