Celery: Growing and Cooking

Apium graveolens is the Latin name for celery. The plant seems to have come out of the Mediterranean Basin. It grew in wet regions where the soil was good. Today it is a very popular vegetable in the United States as well as the rest of the world where it is consumed by most cultures in soups, stews, and salads.

Celery has not always been a common table food. As the History of Celery reveals, in ancient times the seeds were used as medicine, and the stalks were not uncommonly fed to horses. It has only recently been a commonly consumed vegetable in the United States. Its arrival occurring some time in the mid 1800s.

Growing Celery can be frustrating for the inexperienced gardener. The long germination and growing season reflect its Mediterranean background. It is very vulnerable to cold or dry weather, pests, and soil conditions. However, the careful gardener can produce a good crop. Preserving Celery for long periods also requires some ingenuity. Trenching is a very effective method. Celery will keep well for limited periods of time in the refrigerator. Perhaps the best options are freezing and dehydration.

Loaded with many vitamins and essential oils, the health benefits of celery include improved circulation, lower blood pressure, cold and flu resistance. Celery even contains coumarins which inhibits cancer development.

Because of its distinctive flavor, celery is a must in vegetable juices, and has found its way onto the dining table in many forms. From salads, to soups, to stews, to vegetable trays, cooking with celery is a common occurrence around the world. At InDepthInfo we have developed a couple of recipes to help you enjoy the benefits and taste of celery:

Next Page: History of Celery

Interesting Fact:

In ancient times, celery was used mainly as fodder for horses.


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