Chinese Celery
Celery - or Apium graveolens to use its scientific name - is something we
usually think of as a salad food. However, the original wild celery had a number
of more interesting uses, such as being made into garlands to be worn at
funerals, or used as a pot-herb. The word celery comes from the Greek "selinon,"
which is how it is referred to in The Odyssey of Homer.
According to The Oxford Companion to Food, the Chinese have been using celery
since the 5th century AD. Chinese celery is quite different from regular celery,
which is European in origin. (Chinese celery originated in a form of wild celery
found in Asia). As the photographs below illustrate, the stalks are much thinner
(they are also hollow), and the color can range from white to dark green. Along
with a different appearance, Chinese celery has a much stronger flavor. It is
seldom, if ever, eaten raw, but is a popular addition to soups and stir-fries.
Just chop up the entire plant and toss it in with other vegetables.
Of course, regular celery can also be used in Chinese cooking. Be sure to trim
off the leaves and the stem ends. Cut the celery on a slight diagonal, to the
thickness called for in the recipe.
Chinese Celery
Chinese celery is a smaller version of the celery in Western markets, but its
flavor is quite a bit stronger. The crisp, hollow stems of some varieties are
light green, while others can be dark green or white. The leaves are typically
jagged on the edges. Indispensable to many Asian soups or stews, Chinese celery
is one of the most commonly grown vegetables in China. The entire plant is used,
either fresh or dried. Add leaves and stalks to flavor vegetable or meat soups,
or use them in a stir-fry. In China, celery is sometimes served as a dish by
itself, stir-fried with a little soy sauce and sugar. The flavor may be a little
too strong raw in a fresh green salad. Try it in small amounts at first. This Chinese celery has long green stems with green shiny leaves with jagged
margin. It prefers cool temperatures. Use the pencil-thin stalks and leaves in
stews, stir-fry or salad. Considered indispensable for Chinese cooking, this
celery has a stronger flavor than Western celery, so less is needed. It stays
flavorful when dried.
Maturity: Approx. 50 days
Planting season: Spring or late summer |
