Celery — name of a plant of the family Umbelliferae. Also called celery greens and root, edible. Homeland celery considered Mediterranean countries. It is known that in ancient Greece, Rome and Egypt celery primarily considered a medicinal plant, and only in the Middle Ages it began to eat. Currently vremyaselderey — one of the most popular vegetables and distributed on all continents except Antarctica.
Celery — versatile plant in food are all part of it. Greens in salads and meat dishes. Celery is used as fresh — eaten raw or used in salads and side dishes, and dried. Also they are boiled, baked or fried, added to the first and second courses, or use as a condiment.
The composition of celery
100 g celery root contains:
• Water — 82 g
• Proteins — 1.31 g
• Fat — 0.332 g
• Carbohydrates — 7.12 g (including mono-and di-saccharides — 5.5 g)
• Dietary fiber (fiber) — 1,2 g
• Organic acid — 0.12 g
• Ash — 1.14 g
Vitamins in celery:
• Vitamin A (beta-carotene) 0.01 mg
• Vitamin B1 (thiamine) — 0.033 mg
• Vitamins B2 (riboflavin) — 0.052 mg
• Niacin (vitamins B3 or vitamin PP) — 1,21 mg
• Folic acid (vitamin B9) — 7,43 mg
• Vitamins C (ascorbic acid) — 8,81 mg
Nutrients in celery:
• Potassium — 390 mg
• Calcium — 60,73 mg
• Magnesium — 30,92 mg
• Sodium — 75,3 mg
• Phosphorus — 27 mg
Trace elements in celery:
• Iron — 0.5 mg
• Manganese — 150 mg
• Zinc — 0.31 mg
In 100 grams of celery contains on average about 32 calories.
Celery — a biennial plant, the first year on life a power outlet to 30-50 cm high., In the second year — stems up to 103 cm high. The leaves are pinnate, shiny top, bottom mat. Stems erect, grooved, silnovetvisty. Umbrellas are small, numerous. The flowers are small, white or yellowish. Fruits are round, small (1.5-2 mm in diameter.), Gray or brownish. In leaf and petioles of celery root system is fibrous, branched, the Root — the root fleshy, round-flat or nearly spherical.
Characteristics and origin:
Homeland species — Mediterranean. Wild forms grow along the coastline and in alkaline soils. In ancient Greece, Rome, Egypt, the celery was known as a medicinal plant, its leaves hid the victors. Celery was grown as early as III-II centuries. BC. e. In the XVI century. in Italy, and later in France and England, he began to cultivate the plant as a food flavor. Now common in cultivation in Europe, North and Central America, North Africa, India, Japan and China.
From the Greek name celery selinon happened French celeri, English celery, Norwegian, Finnish and Swedish selleri, German Sellerie, Estonian Russian sella celery, transform from Old Russian Sellers (less understood Italian and Turkish sedani kereviz). Generic Latin name of the plant Apium reflected in the German and Spanish Eppich apio. A graveolens species derived from the Latin gravis — «sharp, strong» + olens — «smelling.»
In Asia, the plant is perceived for long time (for example, in China, celery into all ate in the VI century), but in Europe it is almost forgotten (perhaps played a role in the Florentine clergy ban). Only in the XV-XVI centuries of him remember the Germans, and nearly two hundred years later they were joined by the French and Russian. Breeders brought less bitter celery, than what the ancients knew, but in the last century, the Italians (apparently does not care about restrictions) could take the form of a bright juicy stem — it is still considered one of the best and is grown in many European countries and the US... But this is only one type of celery, so-called «stemmed», there are also the «root» — the most fragrant and delicate of all the white roots, and leaf — spicy greens with a strong pleasant odor.
Currently cultivated in Europe, Asia, and Africa. There are also forms — stemmed celery and celery leaf. Seedlings planted in ground at the end May — beginning of June, at a distance of 35 x 35 cm in the process of growth of the plant must be loosened and watered regularly.
Growing period in the first year of life — 80-150 days in the second year — 80-110 days. Resistant to cold, shoots tolerate frosts of -4 °, adult plants — up to -7 °. Demanding of moisture, but the excess in the soil can not bear. It grows well in fertile sandy and loamy soils, drained peatlands, floodplains, can not tolerate acidic soils.
In southern sow the seeds in the ground, in central and northern grown seedlings (seeds sown in boxes in February and in May finished seedlings planted in the field.) Method of planting — in wide, with aisles of 45-50 cm, or two-line tape. Caring for crops is loosening the soil, weeding, fertilizing. Stemmed celery stalks spud for bleaching, which improves their taste. In winter, stemmed and leaf celery goes for forcing early greens in greenhouses.
Pedicellate, or odorous, celery is used not only in salads — juicy stalks can be eaten raw, in general, or simply boiled or lightly fried, clearing of the outer layer. Good and just bake them in the oven with cream and cheese. And you can cook French dish celeri farci (stuffed celery)
Celery root of A. graveolens var. rapaceum most common in Europe and is used most often as a right for soups and broths. However, this is not its only use. Fresh root rubbed on a coarse grater or chopped straw, add lemon juice, apple and mayonnaise. French fry it in fat and served with sauce gollandez, and make him a gentle mousse, which can be a side dish for a refined game. It boiled root add oil, mustard, salt. Fresh, cooked and pickled celery root salad good complement.
Celery leaf often used in flavoring soups and salads. On the content of nutrients and taste it is the most valuable vegetable crop — the leaves contain ascorbic acid, carotene, vitamins, and even anti-ulcer agents. Leaves usually with petioles immersed in a pot, where the food is cooked and removed before serving dishes on the table. The leaves are taken from the stalks, easy to dry — they retain their flavor and delight in the cold winter months ...
Cooks well known and celery seed — a fairly bright spice, great seasoning for boiled or steamed vegetables. Unlike most of celery seeds were used in Western cooking quite recently, and they can be found only in specialty stores for gourmet. However, the search is — for example, a quite original taste gets them fermented cabbage, and in the ground as they are perfectly podoidut to salads, stew, savory baked goods, fish paste, different cheese sauces, egg dishes and sauces, especially tomato.
But almost all supermarkets sold celery salt — a mixture of dried chopped celery seed and salt (now an industrial scale it is more often made from the extract of the roots) or ready celery seasoning — celery salt with the addition of other herbs and spices. Pinch of celery salt give piquancy cocktail «Bloody Mary», improve the taste of quail eggs, meat gravies, soups and sauces. perfect for yamsu (sweet potato) and pumpkin.
In conclusion, «tasty» is a quote from an expert and excellent cooking:
"And I love celery, in fact — I'm not afraid of him. He certainly unsightly, dirty, a flake, just out of the ground. Greenery's had quite grand, with its strong and the other does not like the smell, and the broth well, and who knows where else, but the others are held by the roots, and I'll go ... select a couple koreshochkov pouvesistse, what is called «you take the — maesh thing.» Only there were not sluggish, but tverdenkie , elastic and pleasantly heavy to the touch ... "
Leaf celery beneficial effect on the heart muscle, strengthening it, and is used in folk medicine as an effective remedy for gout and rheumatism.
Celery is very good for health, it has a beneficial effect on digestion. Due to the content apiina and lemon, celery has a prophylactic and therapeutic effect. Diuretic properties due to the high potassium content, and apiol asparagine. Known for its beneficial effects on the nervous system and metabolism. In folk medicine, celery used for rheumatism, kidney disease, against the formation of stones. Recommended for removal from the body of uric acid, with the state of internal anxiety and exhaustion.
Content of nutrients:
In 100 g of clean, ready to use celery tuber contains 320,5 mg of potassium, 9,3 mg of magnesium, 68,7 mg calcium, 0.152 mg of manganese, 0.513 mg iron, 0.31 mg zinc, 80 mg phosphorus, and sodium.
Vitamin content in celery is also worthy of attention. This is the B vitamins (thiamine, riboflavin), vitamin K, provitamin A and ascorbic acid. Besides minerals, celery contains an essential oil, glycoside apiin, choline, protein, carotene and other typical celery flavor obliged presence apiol.
To peeled celery root is not dark, and should be kept in acidified water.
Celery will taste better if they turned up in their own juice.
The smaller the cut celery, the more flavor České substances they emit in fire.
Leaves, stalks and celery root are used as in law in canning cucumbers, tomatoes, colored mouthpiece ists and other vegetables.
To keep celery leaves in the winter, they should be well washed, allow the water to drain, cut into small pieces and mix with the salt and tightly packed in a clay pot (1 kg of leaves 200 g of salt) This green is good in any broth, but keep in mind that stock in this case do not need to add salt.
Minced celery seed is perfect for savory baked goods, a variety of cheese sauces and gravies, fish paste and especially tomato sauce
Celery salt, as well as ground seeds, follow the fly at the minimum, as they quickly term UT its taste and aroma.
Useful properties of celery
Celery has a whole bunch of health benefits. In medicine, celery dishes negorekomenduyut hypertension, kidney and urinary system, rheumatism, overweight and obesity, and the state of internal disturbance. He has a favorable effect on the nervous system, strengthens the immune system and prevents infections.
Celery root has a complex effect on the digestive system. Celery reduces inflammation and reduces pain in gastritis and gastric and duodenal ulcers with normal or decreased secretion. It also stimulates the production of gastric juices and prevents putrefactive processes in the intestine.
Celery juice normalizes metabolism, diuretic, laxative and tonic effect.
Celery facilitates absorption of protein, so it is recommended to add to the meat. Celery root is considered a strong aphrodisiac, so the dishes he recommended as a means to enhance potency.
Due to the low content of phenylalanine, celery prescribed to children suffering from phenylketonuria, it also added to the diets of children to prevent hypovitaminosis.
Celery and food prepared from it are contraindicated in:
• gastric and duodenal ulcers with high acidity
• pregnancy and lactation
Celery — it is the closest relative parsley. But they came into our garden in different ways: parsley — from the mountains, and celery — with wetlands. In ancient Greece, of hopelessly sick person said, «It is not enough just celery.»
The Romans and Greeks, celery was considered sacred plant. Egyptians considered it a symbol of sorrow and death. In the Middle Ages was considered already celery vegetables.
It appeared in Europe in the eighteenth century. The appearance of celery in Europe immediately enveloped his secret and all sorts of prejudices.
«Lunar plant» called celery Greeks. Gippokrat believed that "if overwrought nerves should eat lots of celery. Leaves — the meat, petioles — in salads, root — the soup, making it becomes thick and rich. Of improving the health and comes peace and balance between desire and reality. " Spice herbs:
Celery — one of the most popular vegetables. Thanks to a pleasant specific smell and taste celery is widely used to flavor and improve the taste of many meat and vegetable dishes. Petioles of celery prepare salads and side dishes that enhance the content of vitamins and mineral salts. Celery root is used both fresh and dried.
Treatment of celery
Celery is not only food, also medicinal properties. The essential oil of celery inflammatory effect and stimulates the secretion of gastric juice, which gives a positive result in the treatment of gastritis with low acidity. In addition, the mucus contained in the roots of celery, has enveloping properties, helping to reduce inflammation and pain in gastritis and peptic ulcer disease and stomach ulcers with normal or decreased secretion.
The low content of phenylalanine in all parts of celery (77 mg per 100 g) and a large amount of vitamins and minerals can enter the plant in the diet of children with phenylketonuria, especially in early spring when it is necessary to carry out the prevention of hypovitaminosis.
Diuretic effect of the plant due to their content of glycoside apin.
Travnik Bulgaria says that celery — excellent diuretic. Helps with neurasthenia, cleanses the blood, detoxifies, treats asthma, pleurisy, «cleans» the kidney, liver, bladder (dissolves stones), removes the pain of arthritis and arthritis, helps to reduce weight and reduce sugar in diabetes.
Healers in all countries know that many skin diseases, the treatment of septic wounds, ulcers should be applied to them chopped green leaves of celery. You can cook «celery ointment»: celery leaves rub with unsalted butter.
The structure of magic potion of love, which they drank courageous Tristan and Isolde perfect, as the main component included celery. The composition of this love potion is as follows: 100 g of celery juice, pear juice 50 g or 25 g of apple juice or 1 tablespoon of apple cider vinegar. Drink it should only be a time when dusk falls to the ground.
Prescriptions for the treatment of celery
Women to not feel troubles related to hormonal features not know pain, weakness, bad mood just need celery. Menopause can «pass» unnoticed, if after 35-40 years, 4-5 times a year provoditkurs celery seed treatment:
0.5 teaspoons of sugar and one cup of boiling water. Do not boil. Infuse 8-10 hours. Do it in the evening. Drink 1 tablespoon 5-6 times a day. The course of treatment — 27 days.
Celery salt deposits against
4.3 g of minced celery pour 1 liter of water, insisting 8 h, filtered. Take one tsp 3-4 times a day. You can use other recipes:
• 1 tbsp celery seed pour 2 cups of cooled boiled water, leave for 2 hours, strain. Drink one tablespoon 3-4 times a day.
• Fresh celery juice drink one-two tsp 4-5 times a day 30-47 minutes before meals.
Celery Against Rheumatism
1 tbsp fresh celery root pour two cups boiling water and insist 4-5 hours in a tightly sealed container, filter. Take 2 tbsp 3-5 times a day 30-35 minutes before meals with rheumatism, gout, joint pains.
Can be in the same proportion to insist celery roots in cold water for 4 hours and drink a glass of 0.25-0.3 36 times a day before meals.
35 g celery fragrant pour one liter of cold pre-boiled and cooled water, infuse for 8-9 hours, then strain. Take one tsp 3-4-5 times a day. Used as a means to deepen sleep and increases its duration.
Squeeze the juice from fresh celery fragrant. Take two tsp 3-4 times a day, 37 minutes before eating. You can also take an infusion — 2 tbsp crushed roots leave for 2 hours in a glass of cold water, drain. Drink a glass of 0.33 to 3 times a day before meals. Juice and celery root extract used in allergic urticaria.
Recipes from celery in cooking
Salad of celery
2 celery, 1 onion, 2-3 carrots, 0.5 cups of sour cream and salt.
Washed and peeled celery, chop, pour salted boiling water for 3-4 minutes. Drain the water, add finely chopped onion, carrot, salt, sour cream and mix.
Can be added to a salad of celery 3.2 boiled potatoes or 2 fresh apples, chopped boiled egg, 1-2 fresh cucumber, walnuts, dill, parsley, pepper, fresh or pickled cabbage. You can fill the mayonnaise, sour cream, vegetable oil.
4 celery, 4 cloves of garlic, chopped 0.5 cups of kernels, 3 tablespoons vegetable oil, one egg, juice of one lemon, salt.
Celery wash, peel, grate, simmer in a little water until tender. In mashed add the crushed garlic, crushed walnut kernels, lemon juice, vegetable oil. Salt. Stir. Decorate with slices of hard-boiled eggs.
1.56 liters of water, 4 celery, two tablespoons flour, two egg yolks, three tablespoons vegetable oil, two tablespoons sour cream, parsley, dill, salt.
Peeled celery root grate, simmer in butter, add flour, pour in hot water, cook until tender. Season with salt, add egg yolk, mixed with sour cream, chopped dill, parsley.
Celery puree with egg
6 celery, 2 tablespoons vegetable oil, 1 tablespoon of flour, 0.6 cups of milk, 2 eggs, salt.
Celery root peel, slice and cook in salted water, fold in a colander, wipe. In mashed add flour, fried in butter, small amount of diluted broth of celery, milk, salt, stir, bring to a boil. Serve with slices of hard-boiled eggs.
Celery, stewed with peas
2 onions, 1 cup green peas, 6 tbsp vegetable oil 1 tbsp wheat flour, dill, salt.
Peeled roots of celery cut into thin slices, fry them in the olive oils. In the remaining vegetable oil lightly fry chopped onion, add the flour, diluted with water, add the fried celery, boiled peas, chopped dill, salt.
Celery, baked in cream
4 celery, 1 cup sour cream, 1 tablespoon wheat flour, 2 tbsp grated cheese, salt.
Peeled roots of celery cut into noodles, boil in salted water until tender. Water drain. Celery put in shape, oiled, add sour cream, mix with wheat flour, sprinkle with grated cheese. Bake in the oven.
Celery as a flavoring
All parts of the plant are dried separately. Herbs for drying is best harvested before flowering.
Used in general as well as parsley. But there are features of celery. First, the roots of celery fresh (planed, melkoshinkovannye, grated) can be used in salads, cold soups, especially when combined with tomatoes, potatoes and vegetable purees. Second, celery is mostly for flavoring meat and vegetable dishes, as well as poultry, but to a lesser extent fish (its delicate flavor is sometimes not able to fight off a fishy odor). Third, from the dried roots of celery powder and tinder prepared celery salt used in winter as a substitute for celery and celery sandwiches and sauces.