Inventory, 4 oz : 3.00
This item was last sold on : 04/29/17
Micro Celery greens are harvested when they are approximately 3-5 centimeters in height. The thin delicate stems produce three flat fan-shaped leaves that have a slightly toothed margin. Micro Celery has concentrated celery flavor with a pleasant bitter note balanced by a clean peppery bite.
Micro Celery is available year-round.
Celery is part of the Umbelliferae family, which also includes carrots, parsley, fennel and dill. Botanically named Apium graveolens, Micro Celery greens have the distinct spicy note of the mature celery stalk without being overpowering. The first published scientific study on the nutrients in microgreens conducted by the University of Maryland has found that microgreens may have between 4 to 40 times more nutrients than its adult version leading to the belief that they may be the new superfood.
Micro Celery's leaves contain notable amounts of potassium, folic acid, carbohydrates, protein, dietary fiber, vitamin A, vitamin B-complex, vitamin C, vitamin E, iron, magnesium, phosphorus, and calcium.
Micro Celery is intended for raw preparations, specifically as a garnish for savory dishes. Small, young and tender, Micro Celery still has its classic peppery celery flavor. Their delicate leaves will wilt if exposed to prolonged heat and they do not stand up to heavy dressings and sauces. Micro Celery is best left undressed and added only at the very final stage of finishing a dish. Combine with carrot micro greens and minced chives for an updated take on a mirepoix-like garnish and float on top of a Bloody Mary. Other complimentary flavors include parsley, tarragon, chervil, chives, sage, bacon, butter, cream, cheese, lemon, tuna, hard boiled eggs, crab, potatoes, carrots, parsnips, and onion.
Micro Celery and microgreens started appearing on menus in San Francisco in the 1980s and were only available to upscale restaurant chefs. They have grown in popularity because of their potential health benefits and also can be seen all over social media feeds as the number of “foodies” continue to grow.
Celery is native to the Mediterranean region and has been cultivated for over three thousand years. California produces 90% of the celery in the United States and the same is true of Micro Celery. Microgreens were first grown in Southern California and can now be seen all over the country. They are easy to grow and are popular with farmers because they can be ready to sell in about 10 to 20 days. Micro Celery is one of the slowest growing microgreens and will take about 2 to 3 weeks until they reach a height of 3-5 centimeters.
Restaurants currently purchasing this product as an ingredient for their menu.
|Backyard Kitchen & Tap||San Diego CA||619-308-6500|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|Belching Beaver Brewery Tavern and Grill||Vista CA||760-509-4424|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Vista Valley||Vista CA||760-758-2800|
|Kettner Exchange||San Diego CA||312-415-5455|
|Ballast Point Brewing - Temecula||Temecula CA||619-295-3173|
|Brooklyn Girl||San Diego CA||619-296-4600|
Recipes that include Micro Celery. One is easiest, three is harder.
|Cooking And Beer||White Bean Chicken and Corn Chowder|