Celery

celery plants

Celery grows to a height of 18 to 24 inches and is composed of leaf-topped stalks arranged in a cone that are joined at a common base. The stalks have a crunchy texture and a delicate, but mildly salty taste. It is a biennial vegetable that belongs to the Umbelliferae family whose other members include carrots, fennel, parsley, and dill. (Photo credit: Utah State University) While many people associate celery with its prized stalks, the leaves and roots can also be used as a food or seasoning as well as a natural medicine. Celery can be difficult to grow in Kansas as it prefers cooler weather but requires a long season to mature. It’s best grown in the fall.

How to Grow

Celery is generally transplanted. Transplants should have 3-4 mature leaves and a well-established root system, before they are planted in the garden. In areas with very long growing seasons, seed may be planted directly in the garden and later transplanted at the appropriate spacing.

Celery is started from seed planted around the end of January to mid-February and then transplant to April. Celery germinates better if you soak the seeds in water and change the water every day. The seed contains natural germination inhibitors that soaking helps leach away. Space the rows 2 feet apart and the plants 12 inches apart in the row. A tight planting helps force tall growth and long petioles. Plant 5-10 celery plants per person for fresh and storage purposes.

Harvest and Storage

Harvest celery stalks by removal of the outer petioles when they are a foot or more in length. Whole plants are ready to use when they are 3 inches or more in diameter. The inner stalks are the most tender and taste the best uncooked. Celery harvested in hot, dry weather may be tough, stringy, and bitter. Store harvested celery in the refrigerator for up to 2 weeks.

Celery can be preserved for later use by freezing it. After being frozen it will lose it's crispness and is best used in cooked dishes. For more information on freezing celery check out this University of Georgia website.

Recipes

Celery has no calories and is a source of important vitamins and minerals. Celery has been reported to reduce blood pressure, support the immune system, lower cholesterol, and help prevent cancer. Celery can be eaten raw, cooked, boiled, sautéed, or steamed. Celery gives a great crunch to your favorite salad, and it adds great color and flavor to soups. Simply chop celery to desired size and shape, then eat plain with a dip or add to cooked dishes.To prepare celery for use, separate each of the celery stalks and thoroughly rinse with running water, as dirt is often lodged between the individual stalks. Trim the stalks of the leaves and the bottom white area. Cut the stalks to desired length and size.

Braised Celery with Herbs

Ingredients

Directions

2-1/2 cups reduced-sodium chicken broth
1/2 cup chopped onion
1 Tbs chopped parsley
2 tsp dried leaf thyme, crushed
1 tsp dried rosemary, crushed
1/4 tsp black pepper
1/4 tsp salt
4-1/2 cups celery cut into diagonal slices about 1/4-inch wide
1/2 cup carrots cut into diagonal slices about 1/4-inch wide
3/4 tsp butter, optional
2 tsp chopped herbs, optional

In a large sauce pan, bring chicken broth to full boil over high heat, adding chopped onion with herbs and seasonings.
Add sliced celery and carrots and return broth to simmer.
Reduce heat and cook 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
Drain immediately and place in a serving dish.
Toss with butter and 2 teaspoons chopped herbs if desired for garnish. Serve hot.

Recipe source: Oklahoma State University Extension

Apple Celery Slaw

Ingredients	Directions
½ cup apple cider vinegar ¼ cup sugar 1 Tbs mustard 5 Tbs olive oil 3 apples, sliced thinly 1 cup celery, sliced thinly 2 cups shredded raw cabbage or 1 bag of pre-shredded cabbage	With a fork, mix the vinegar, sugar and mustard in a large bowl. Slowly add the oil, mixing until blended. Add apples, celery and cabbage. Toss to combine.

Recipe source: Alabama A&M and Auburn University Extension

Savory Veggie and Black Bean Soup

Ingredients	Directions
1 large onion, chopped 2 cups celery, chopped 2 cups carrots, chopped 4 cloves garlic, chopped 1 Tbs ground cumin 2 tsp chili powder ¼ tsp black pepper 4 cups water 1 can (14-ounce) low-sodium vegetable broth 4 (15-ounce) cans low-sodium black beans, rinsed and drained 2 cups salsa 2 cups frozen corn, thawed 1 (14.5-ounce) can no added salt diced tomatoes	In a large soup pot, combine onion, celery, carrots, garlic, cumin, chili powder, pepper, water, broth and 2 cans of the beans. Place remaining 2 cans of beans and salsa in a blender or food processor. Blend on high until smooth. Stir into soup mixture along with the corn and tomatoes. Bring to boil, reduce heat and simmer for 30 minutes or until vegetables are tender.

Recipe source: University of Illinois Urbana-Champaign