About Celery - Apium graveolens
Celery’s botanical name Apium, comes either from the Latin apis, meaning “bee,” because bees go dotty over its tiny white flowers, or from a prehistoric Indo-European word for “water,” which would be appropriate, since celery prefers wet soils and salt marshes. The term graveolens means “heavy-scented.” The English name celery comes from the Latin celer, meaning “quick-acting,” in reference to its remedial reputation.
Originally a wild plant that grew along the muddy Mediterranean wetlands, wild celery has a bitter flavor and pungent odor. Celery as we know it today is a sweeter, less woody variety developed during the seventeenth century by the Italians and French. It belongs to the same plant family as carrots, parsley and fennel, all of which get their characteristic flavors from the volatile oils in the stems, leaves and seeds.
The flavor of celery is distinctively sharp and tangy, the small, deep green leafy types being the sharpest. It is 94% water, but does contain many vitamins and minerals. As it might be expected from its texture, it is also high in dietary fiber. Supposedly, chewing celery uses up more calories than the calories in the celery itself!
Storage
Refrigerate as soon as possible or celery will go limp. Wrap in a damp towel or place in a plastic bag and store in the hydrator drawer for up to two weeks. For longer term storage, celery may be frozen. Slice into rounds and spread out on a cookie sheet and place in the freezer. When all the chunks are frozen, pack them into an airtight freezer container. Celery will soften when thawed, so use in soups and stews as opposed to salads.
Preparation Tips
Wash celery well and use raw or cooked.
The leaves are tough and strong in flavor, so chop them for use in dishes with other vegetables to lessen their strong taste.
Eat celery raw either alone, in sandwiches, with dips, or sliced into green salads.
Sauté chopped or sliced celery with chopped green pepper and tomatoes. Season to taste.
Celery is a standard addition to casseroles, soups, stews and stir-fries.
Dice celery into tuna, chicken, egg, potato and pasta salads.
Try this quick salad: cut celery into 1/2-inch pieces, and toss with feta cheese, black olives, and chunks of tuna. Dress with a lemon vinaigrette and fresh mint or basil.
Celery is an essential ingredient in classic Waldorf salad: toss chopped celery with chopped apples, chopped walnuts, raisins and seedless grapes. Mix with a dressing made of mayonnaise and a bit of cream. Sprinkle with nutmeg.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Celery is low in saturated fat and very low in cholesterol. It is a good source of
vitamins A, B6, and K, and dietary fiber. Celery is also low in calories but high in
sodium.
(110g raw celery [about 3.88 oz.])
Calories 15
Total Fat 0g
Cholesterol 0g
Sodium 88mg
Total Carbohydrate 3g
Dietary Fiber 2g
Sugars 2g
Protein 1g
Vitamin C 6% RDA
Vitamin B6 4% RDA
Vitamin A 10% RDA
Vitamin K 40% RDA
Calcium 4% RDA
Folate 10% RDA
Potassium 8% RDA
Source: www.nutritiondata.com.