© Denzil Green
Celery is a green vegetable grown for its stalks and leaves. Its most popular use is to impart its flavour to a dish.
Celery can also be eaten on its own, raw, but its wonder comes from its use as a flavouring ingredient, giving depth and aroma to stews, soups and sauces. Consider keeping chopped celery in your freezer as a staple to toss into dishes for instant flavour.
There are actually several different varieties of celery, which range from light to dark green. There's even a new red kind, called Violet de Tours (this is probably best used fresh in salads, because it promptly turns green if cooked.)
When buying celery, you want stems that look crisp and leaves that look fresh; the whole bunch should still stand rigidly together.
You will see the individual stalks of celery referred to either as "stalks" or "ribs."
If you aren't planning to use the leaves right away, chop them up and freeze them, so that you will have them on hand to toss into soups and sauces.
If your celery has wilted a bit, you can revive it by soaking celery pieces in ice water for an hour.
It also contains apigenin, which may help in converting cancer cells into normal cells that die as scheduled. 
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
1 oz chopped celery = 4 tablespoons = 1/4 cup
1 cup celery, finely chopped = 125 g / 4.5 oz
10 tablespoons pure celery powder = 60 g
To store in refrigerator for up to a week, either chop into pieces and keep in a tub of water, changing the water every few days, or wrap it in paper towel and place in plastic bag (the plastic bag keeps moisture in; the paper towel absorbs excess moisture.)
Celery cannot be canned plain. It canned be water-bathed, as it is low-acid, and it can't be pressure canned, as there are no tested procedures from reputable sources. It can, however, be used in tested, modern recipes that call for it in tracklements such as relishes, chutneys, pickles, etc.
In the 9th century, wild celery was used for medicinal purposes. Italians began cultivating it in the 1500s, but again, for medicinal purposes.
The first recorded use of cultivated celery as a food is in France in 1623. For the next hundred years, it was used to add flavour to other food. By the middle of the 1600s, the French and Italians were eating it with a salad dressing.
The breed continued to improve through the 1600s and 1700s. The flavour was very strong; breeds were developed that had milder flavours so that the stalks could be eaten in their own right.
Earth used to be mounded up around celery to blanch the stalks. Self-blanching varieties are now grown.
Literature & Lore
"And all around soft meadows bloomed of violets and parsley (selinon), yea, even a deathless god who came thither might wonder at the sight and be glad at heart." -- Homer
CeleryCelery Root; Celery Salt; Celery Seed; Celery; Lovage; Smallage
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