CELERY
Celery is part of the parsley family with the leaves and root used as a vegetable or
spice. The fruit is the celery seeds a strong but uncommon spice.
The plant has had superstition associated with it in the Roman days. Many thought it would
bring bad fortune with it in certain cases. Celery was probably started around the
Mediterranean area and soon spread to Europe.
Today, celery is very popular both as a vegetable and a herb. Uses include:
In Europe garnish just like parsley, but mostly in soups and sauces. the cooked root is
eaten as a vegetable.
In England and the USA the stems are mainly used, like in New Orleans where
celery shows up in alot of gumbo dishes.
The seeds are ground and mixed with a salt, but the commercial celery salt is from
celery root extract.
With the seeds which are slightly bitter will still a distinctive flavor to cooked
vegetabless.
Is being used as a substitute for rahhuni spice in NE India.
Herbs Alive! promotes lush foliage without reducing herbs' aromatic oils. Click here.
 | Kin Tsai Chinese Celery -
The Celery Chinese Kin-Tsai, ‘Apium graveolens,’ has leaves with a strong celery flavor. One of the most widely grown vegetables in China, the Chinese Celery is essential for Oriental cuisine. The soil should be well draining and very fertile, high in organic matter. The seeds should be planted early, about five weeks before the last average frost date. When harvesting, you can either cut individual stems or chop off the whole plant about one inch above the ground.
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