FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

 You are here > Home > Food Articles

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

CELERY

 

See also: Celery History - Celeriac (Celery Root) - Celery Trivia - Celery Kitchen Tips - Celery Quotes

Celery, a household staple to some, an appetizer or snack to others, either way, this beloved vegetable has made its way into millions of households over the years. Celery has its roots in sixteenth century northern European history. Celery is related to anise, carrots, parsley and parsnips.

Celery is often sold in loose stalks and also pre-packaged celery hearts. Celery hearts are the inner ribs of the celery. Today celery is predominately grown domestically in California and Florida with many different varieties on the market, the most common being Pascal. A member of the carrot family, celery was first recorded as a plant in France in 1623 and was probably developed either there or in Italy.

Its seed was brought to Kalamazoo, Michigan, in the 1850s from Scotland, and it became a commercial crop there.


Availability and Selection

Celery is available year round. Select celery that is compact in shape where the ribs feel firm and crisp and the leaves are green. Avoid celery that is bruised or discolored.
 

celery

Storage and Preparation

Celery should be refrigerated in a plastic bag and placed in the crisper for up to two weeks. If the ribs are wilted, separate the ribs and place them in a bowl of ice water for several minutes before use.

Separate celery ribs and rinse thoroughly as dirt is often lodged between the ribs. To serve raw or in cooked dishes, simply cut to desire length.
 

EAT 5 TO 9 A DAYMake Celery Part of Your 5 A Day Plan

  • Eat celery raw or fill with some natural peanut butter for a crunchy snack.
  • Add sliced celery to your favorite green salads for an added crunch.
    Celery makes a great addition to any vegetable platter.
  • Serve celery alone with a squeeze of lemon juice or vinaigrette dressing.
  • Cooked celery is excellent as a vegetable side dish or in stuffing.
  • Add celery ribs to all your soups and stews for a different texture.
  • Sauté celery in your stir-fry dishes.
     

 

RELATED ARTICLES

  Vegetable Articles   ·   LETTUCE & LEAFY GREENS >>>   ·   MUSHROOMS & FUNGI >>>   ·   ALLIUM: ONIONS & LEEKS >>>   ·   ROOTS & TUBERS >>>   ·   SQUASH & GOURDS >>>   ·   Okra, History & Facts   ·   Okra, Types & Tips   ·   Ackee, Akee, Achee   ·   Alien Vegetables   ·   Artichokes, Tips & Facts   ·   Artichokes, All Choked Up   ·   Asparagus   ·   Asparagus, Herald of Spring   ·   Avocado, Details & Varieties   ·   Avocados, General & Recipes   ·   Avocado History   ·   Avocado Season in California   ·   Beans, Fava Beans: The GB&U   ·   Beans: Fresh Bean Varieties   ·   Beans, A Hill of Beans & Recipes   ·   Beans, Dried Black Turtle Beans   ·   Black Eyed Peas   ·   Bell Peppers   ·   For Whom the Bell (Pepper) Tolls   ·   Broccoli: Cabbage Sprout   ·   Broccoli   ·   When Did Brussels Sprout?   ·   Brussels Sprouts, Selection & Preparation   ·   Cabbage   ·   Cactus, Prickly Pear   ·   Cauliflower   ·   Celery   ·   Celery Root Remoulade   ·   Chili Peppers, WHY are they hot?   ·   Chili Peppers   ·   Chiles, Some Like It Hot   ·   Corn   ·   Corn, A-Maize-ing II   ·   Cranberries, Leaving Turkey Aside   ·   Cucumbers, Facts & Varieties   ·   Eggplant: Identity Crisis   ·   Eggplant, Description & Tips   ·   Eggplant (Aubergine) Season   ·   Lentils   ·   Peas   ·   Peas in a Pod   ·   Plantains   ·   Poblano Chile Peppers   ·   Purcell Mtn Farms   ·   Rhubarb   ·   Spinach   ·   Sprouts, All About Sprouts   ·   Sprouts, Types & Tips   ·  Tamarillo, Tree Tomato   ·   Tomatoes: Heirlooms & Recipes   ·   Tomatoes, More History & Facts   ·   Tomato Varieties & Use   ·   Tomatillo  
  Home   ·   About Us & Contact Us   ·   Cooking Contests   ·   Free Magazines   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.