Stalking the Celery
Marty Martindale

Celery turns up in obvious places and is “necessary” in not-so-obvious places.CELERY

One most vivid showing in my early science classroom was when our teacher put three inches of pink-colored water in a glass jar, then she put three tall stalks of celery in. We were highly impressed the next day when the celery turned pink to a higher level than the three inches! Celery drinks pink water!

Hidden, but necessary, is celery’s mandatory presence in each mirapoix and trinity, sautéed aromatic starters for endless numbers of delicious recipies. So, too, in the makeup of a true Chicago Hot Dog.

Not hidden and expected is your celery swizzle stick present in each Bloody Mary. We also expect sticks of it with our Buffalo Wings.
Every, early, proper New England Thanksgiving menu offered no salad but a very active relish dish with pickles and olives in the smaller compartments; always celery sticks in the larger section. We dipped each stick in individual salt dishes.

We have learned celery appeared in the Mediterranean part of Europe in 1000 BC while the Egyptians used it medicinally. Early Greek officials hung celery-leaf garlands around the necks of winning athletes.

Because celery is low-calorie and high in fiber, it is a weight-loss favorite. It is also credited with containing many sought-after antioxidants and is rich in vitamin C, calcium, potassium and flavonoids.

Dark green stalks have more nutrients, but they tend to be more stringy. Stalks should be firm, not droopy. Leaves should be green, not yellow.
Prolonged, warm temperatures cause celery to wilt. It is happiest in the refrigerator and kept moist. Store in plastic bags in produce drawer.

Always chop celery fresh at the time of use. It does not freeze well.


Use nutritious celery leaves in soups and stews.
Celery seeds can be used as flavoring or spice,
Stuff celery stalks with cheese spreads or peanut butter
Roast or braise celery as a side vegetable.
Blend into health drinks
Add to stir frys
Chop into Tuna,chicken and potato salads and slaws

Mark Bittman shares 16 delicious celery recipes in the New York Times.

The Michigan Celery Promotion Co-operative has recipes.

Mark Bittman shares 16 delicious celery recipes in the New York Times.
The Michigan Celery Promotion Co-operative has recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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