CELERY Celery Is a Relative of Parsley and Carrots (Its Leaves Have a Similar Shape)

Total Page：16

File Type：pdf, Size：1020Kb

CELERY Celery is a relative of parsley and carrots (its leaves have a similar shape). It is often used in soups and salads, but it has a mild fl avor that can be incorporated into many diff erent kinds of dishes. BEST COOKING RECIPE IDEAS STORAGE METHODS • RAW IN TUNA • Store wrapped in paper towel and • RAW OR CHICKEN in a sealed bag to keep crisp. • STIR-FRY SALAD • If it has begun to wilt slightly, • SOUP STOCK • RAW WITH DIP sprinkle with water and place in • RAW IN SALAD the fridge - the stalks will regain some of their crispness. NUTRITION TIPS • Good source of Vitamin K • You can replant the bottom of celery to • Low in calories grow more, indoors or outdoors. First, stand the base of the celery in a small dish of water. When small yellow-green leaves form, you can plant it in the ground or in a pot with soil. SPICY CELERY STIR-FRY • 2 tbsp oil (olive or vegetable) • 1/8 tsp chili fl akes • 4 c celery cut into thin pieces (like french fries), save celery leaves • 2 tbsp low-sodium soy sauce • 1/8 tsp sesame oil (optional) HEAT THE OIL AND CHILI FLAKES IN A WOK OR FRYING PAN OVER HIGH HEAT FOR 90 SECONDS, OR UNTIL THE CHILI BECOMES FRAGRANT AND THE SEEDS SIZZLE. ADD THE CELERY AND COOK, STIRRING OFTEN, FOR 3 MINUTES. ADD THE SOY SAUCE AND STIR- FRY ONE MORE MINUTE. DRIZZLE WITH DARK SESAME OIL IF USING. SERVE HOT OVER RICE OR NOODLES. GARNISH WITH CELERY LEAVES. (ADAPTED FROM WWW.SIMPLERECIPES.COM) Made possible by BNY Mellon/Alice P. Chase Trust.

Copy Link

Recommended publications

Apiaceae) - Beds, Old Cambs, Hunts, Northants and Peterborough
CHECKLIST OF UMBELLIFERS (APIACEAE) - BEDS, OLD CAMBS, HUNTS, NORTHANTS AND PETERBOROUGH Scientific name Common Name Beds old Cambs Hunts Northants and P'boro Aegopodium podagraria Ground-elder common common common common Aethusa cynapium Fool's Parsley common common common common Ammi majus Bullwort very rare rare very rare very rare Ammi visnaga Toothpick-plant very rare very rare Anethum graveolens Dill very rare rare very rare Angelica archangelica Garden Angelica very rare very rare Angelica sylvestris Wild Angelica common frequent frequent common Anthriscus caucalis Bur Chervil occasional frequent occasional occasional Anthriscus cerefolium Garden Chervil extinct extinct extinct very rare Anthriscus sylvestris Cow Parsley common common common common Apium graveolens Wild Celery rare occasional very rare native ssp. Apium inundatum Lesser Marshwort very rare or extinct very rare extinct very rare Apium nodiflorum Fool's Water-cress common common common common Astrantia major Astrantia extinct very rare Berula erecta Lesser Water-parsnip occasional frequent occasional occasional x Beruladium procurrens Fool's Water-cress x Lesser very rare Water-parsnip Bunium bulbocastanum Great Pignut occasional very rare Bupleurum rotundifolium Thorow-wax extinct extinct extinct extinct Bupleurum subovatum False Thorow-wax very rare very rare very rare Bupleurum tenuissimum Slender Hare's-ear very rare extinct very rare or extinct Carum carvi Caraway very rare very rare very rare extinct Chaerophyllum temulum Rough Chervil common common common common Cicuta virosa Cowbane extinct extinct Conium maculatum Hemlock common common common common Conopodium majus Pignut frequent occasional occasional frequent Coriandrum sativum Coriander rare occasional very rare very rare Daucus carota Wild Carrot common common common common Eryngium campestre Field Eryngo very rare, prob.
[Show full text]
Tolerance of Vegetable Crops to Salinity M.C
Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1.
[Show full text]
Season with Herbs and Spices
Season with Herbs and Spices Meat, Fish, Poultry, and Eggs ______________________________________________________________________________________________ Beef-Allspice,basil, bay leaf, cardamon, chives, curry, Chicken or Turkey-Allspice, basil, bay leaf, cardamon, garlic, mace, marjoram, dry mustard, nutmeg, onion, cumin, curry, garlic, mace, marjoram, mushrooms, dry oregano, paprika, parsley, pepper, green peppers, sage, mustard, paprika, parsley, pepper, pineapple sauce, savory, tarragon, thyme, turmeric. rosemary, sage, savory, tarragon, thyme, turmeric. Pork-Basil, cardamom, cloves, curry, dill, garlic, mace, Fish-Bay leaf, chives, coriander, curry, dill, garlic, lemon marjoram, dry mustard, oregano, onion, parsley, pepper, juice, mace, marjoram, mushrooms, dry mustard, onion, rosemary, sage, thyme, turmeric. oregano, paprika, parsley, pepper, green peppers, sage, savory, tarragon, thyme, turmeric. Lamb-Basil, curry, dill, garlic, mace, marjoram, mint, Eggs-Basil, chili powder, chives, cumin, curry, mace, onion, oregano, parsley, pepper, rosemary, thyme, marjoram, dry mustard, onion, paprika, parsley, pepper, turmeric. green peppers, rosemary, savory, tarragon, thyme. Veal-Basil, bay leaf, curry, dill, garlic, ginger, mace, marjoram, oregano, paprika, parsley, peaches, pepper, rosemary, sage, savory, tarragon, thyme, turmeric. Vegetables Asparagus-Caraway seed, dry mustard, nutmeg, sesame Broccoli-Oregano, tarragon. seed. Cabbage-Basil, caraway seed, cinnamon,dill, mace, dry Carrots-Chili powder, cinnamon, ginger, mace, marjoram, mustard,
[Show full text]
Beans: Avocado Leaves, Cumin, Cayenne, Chili, Epazote, Mexican
Spicing Up Your Life What Spices To Use With Different Foods Beans: avocado leaves, cumin, cayenne, chili, mexican oregano, oregano, parsley, pepper, sage, savory, thyme Breads: Anise, basil, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, poppy seeds, saffron, thyme Cheese: Basil, celery seed, chili, coriander, cumin, dill, garlic, lemon peel, mint, mustard, nutmeg, paprika, parsley, pepper, thyme Fruits: Anise, black pepper, cardamom, cinnamon, coriander, cumin, ginger, mint Potatoes: Basil, coriander, dill, oregano, paprika, parsley, poppy seed, rosemary, thyme Salads and Salad Dressings: Basil, caraway, celery seed, fennel, garlic, ginger, lemon peel, mint, mustard, oregano, parsley, paprika, rosemary, thyme Soups: Blackpepper, basil, bay, chili, chives, cilantro, cumin, dill, fennel, garlic, parsley, paprika, rosemary, thyme Sweets: Anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, nutmeg, orange peel, rosemary, saffron Vegetables: Chili, cumin, mustard, curry powder, ginger, dill, cilantro seeds & powder, black pepper, garlic, ginger, mint, paprika,thyme, turmeric. When Do Herbs & Spices Give Up the Ghost? The good news is, spices do not spoil. The bad news is, they lose their strength. What is interesting is that a lot of cookbook writers tell you to purge your pantry once an herb or spice is about 6 months old. But the spice companies — among them behemoth McCormick and specialty spicer Penzeys — are not so reckless. They tell you to keep and use the spices as long as they appear to have flavor — and they trust you to be able to tell! Stored in an airtight container, in a cool, dry place, spices retain their potency longer than you'd think — as long as 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb.
[Show full text]
Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1.
[Show full text]
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
[Show full text]
The Rose Care Guide
Common Herbs & Their Uses Provided by Mid City Nursery BASIL (Ocimum basilicum): Varieties -Sweet Basil (large leaf). Bush Basil (small leaf), Lemon Basil (lemon scented): Annuals that grow to 24". Full sun. Plant 12" apart. Strong, sweet minty taste & aroma. USES: Goes well with tomatoes, cheese, poultry, eggs, & vegetables. Used in pizza, pesto, Italian, French, & Greek dishes. Add late in cooking. GOES WITH: Bay, chives, dill, garlic, marjoram, oregano, parsley, savory, & thyme. BURNET (Salad Burnet) (Poterium sanguisorba)- Perennial growing to 8" first year, up to 18". Plant 12" apart. Likes 6 hours of sun. Nutty, cucumber-like flavor, does not upset stomach like cucumber, use young leaves. USE IN: Salads, cream or cottage cheese, vinegars. GOES WITH: Chervil, parsley, rosemary, tarragon. CHAMOMILE (Matricaria recutita) -Annual. Sun. Plant 4" to 6" apart. USES: Tea from fragrant leaves or from dried flower heads. (This is the tea Peter Rabbit drank). Leaves or flowers for scented sachets. CHIVES (Allimum schoenoprasum) - Perennial 12". Sun. Plant in clumps. Mild onion flavor, thrives on being cut back to base. USES: Herb butters, potatoes, vegetables, eggs, fish, soups, salads, sauces. Need little cooking. Flowers are edible. GOES WITH: Basil, cilantro, cress, dill, lemon balm, marjoram, oregano, parsley, sorrel, tarragon, thyme. GARLIC CHIVES -Same as chives with mild, garlic flavor. CORIANDER or CILANTRO (Coriandrum sativum) -Annual to 18". Sun. Bolts in heat, plant 6" to 8" apart. Produces Coriander seeds used in baking. Leaves of the plant are known as cilantro and resemble parsley foliage with bittersweet orange-sage flavor. USES: Mexican dishes. Use as a topping with hot peppers, tomatoes, chicken, seafood, beef.
[Show full text]
Asian Vegetables & Herbs Easy to Grow in Southern California
Florence Nishida lagreengrounds.org March 2020 Asian Vegetables & Herbs Easy to Grow in Southern California Name Planting Need Pot Comments time support ok Legumes Snow Peas (Pisum sativum, var. macrocarpon Cool y/n y Bush and pole varieties Spr/Fall Pea shoots – various Spr/Fall y y Pick young, not tendrils Soya Bean (Glycine max) Spr n n Pull up plant for dried Yard Long Bean (Vigna unguiculata ssp. Sesquipedalis) Warm y y Long harvest, keep picked spr Lab Lab Beans (Lab Lab purpureus, Dolichos lab lab), Warm y/n n Can be a perennial if no Hyacinth Bean spr, frost. Contains cyanogenic summer glycosides, eat young or boil mature beans. Winged Bean/Pea (Tetragonolobus purpureus) Cool n y Fast maturing, pretty Brassicas, Headed Chinese cabbage, Napa cabbage (Brassica rapa var. Late n n Fresh – mild sweet flavor, pekinensis) summer, sev. cultivars fall Pak choi/ Bok choy (Brassica rapa var. chinensis), Spring n y Fast-grower, good for celery cabbage inter-cropping, harvest whole or lvs Rosette pak choi (Brassica chinensis var. narinosa), Mid n y Neat, compact, harvest ‘Tatsoi’, ‘Taisai’ summer, leaves or whole fall Flowering Stalk Brassicas Chinese broccoli (Brassica oleracea var. alboglabra) Late spr- n n Young flowering stems and ‘Gai lan’ fall buds Komatsuna (Brassica rapa var. komatsuna) Mustard Late n n Flavor bet. cabbage and spinach spr-fall mustard; eat whole or leaves Mustard Greens Mizuna (Brassica rapa var. japonica), green, red Fall- n y Mild flavored, pretty, pick varieties spring leaves Japanese Giant Red Mustard (Brassica juncea), Osaka Fall-Sprin n y/n Gorgeous, very spicy-hot Purple Mustard (B.
[Show full text]
Get to Know: Fennel
Get to know: Fennel Fennel (Foeniculum vulgare) is flowering plant species in the Umbellifereae family so is closely related to parsley, carrots, dill and coriander. It is highly aromatic, both as a spice and as a plant, with a distinct licorice or anise taste, which have many confuse it for anise when going to the market. The fennel plant itself is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible – minimising food waste! It is one of the three main ingredients in the alcoholic beverage absinthe and has also been known to be an effective flea deterrent. Nutrition One cup (100g) of sliced raw fennel has 27 calories, 6g of carbohydrates, 2,7g of fibre and 1,1g of protein. With 27 calories per 1-cup raw serving, fennel will fill you up without costing you too many calories. If you're trying to control your calorie intake to lose weight or maintain a healthy weight, foods like fennel make a good choice. Facts In ancient Greece, the Greeks knew fennel by the name of “marathon”. The plant features a prominent role in the legend of great battle of Marathon (literally translated to “a place full of fennel’’) and Pheidippides running the “marathon” distance to deliver the news of the Persian’s defeat to Sparta. Following his death, immediately after delivering the message, he received a fennel/marathon as a reward.
[Show full text]
Caraway in the Garden Kristiane Pedersen and Dan Drost Summary Square Feet of Garden Area
May 2017 Horticulture/Vegetables/2017-01pr Caraway in the Garden Kristiane Pedersen and Dan Drost Summary square feet of garden area. Rake the ground to loosen up Caraway (Carum carvi) is a biennial plant, closely the soil prior to sowing seed. related to carrot and parsley, which requires two growing seasons to produce seed. Some varieties can produce Plants: Caraway does not transplant well because of its seed the following summer if fall planted. Caraway long taproot and biennial growth habit. Sow the seed prefers cool temperate conditions. Sow seeds in a sunny directly in the garden as soon as the soil is dry enough to location of the garden in well-drained soil, rich in be worked in the spring or fall. Caraway easily reseeds, organic matter. Caraway’s leaves can be harvested so remove unwanted seed heads to eliminate the spread throughout the first growing season and its root is of unwanted plants. similar to a parsnip. During the first year, plants usually grow about 8 inches tall and produce a long taproot. It Planting and Spacing: Plant caraway in a location that then overwinters and flowers from May to August on 12 receives 6-8 hours of full sun but in a place they can to 24-inch-tall stalks. A month after flowering the seeds over-winter. Plant the seeds ¼-½ deep, 4-6 inches apart turn dark brown and are harvested. The anise-like in early spring or fall and space rows 12 inches apart. flavored seeds are commonly used in desserts, breads, Seeds are slow to germinate, so keep bed moist and free and casseroles.
[Show full text]
Get to Know: Coriander
Get to know: Coriander Also known as cilantro or Chinese parsley, Coriander (Coriandrum sativum) is a soft leafy herb that is used in a variety of cuisines. Every part of the coriander plant is edible. The seeds and the leaves are most commonly used in cooking, but the roots are also used in Asian cuisine. Coriander is native to southern Europe, northern Africa, and southwestern Asia. Nutrition 100g of coriander leaves contains 23 calories, 0.5g of fat, 2.8g of dietary fibre, and 0.9g of sugar. Coriander contains no cholesterol or saturated fat. Overall, coriander is very nutritious with little health risk. Fun Facts Most people would characterize the taste and smell of coriander as refreshing and reminiscent of lemon or lime. However, some people have a very different experience, describing the smell and taste as soapy or rotten. This difference in perception is thought to be due to the gene OR6A2, which controls sensitivity to certain smells. About half a litre of coriander was found in Tutankhamen’s tomb. Since coriander does not grow wild in Egypt, this suggests that the ancient Egyptians cultivated coriander. Coriander seeds are used in brewing certain kinds of beer to add a citrus character. Health Benefits Coriander is a very good source of Vitamin A – 100g of coriander leaves contains 134% of your recommended daily value. That 100g also contains 45% of your recommended daily value of Vitamin C and 14% of your daily value of potassium. Acids found in coriander, such as lineolic acid, oleic acid, and palmitic acid, help to lower the levels of bad cholesterol (LDL) and raise the levels of good cholesterol (HDL) in your body.
[Show full text]
Parsley, Petroselinum Crispum Spp
Did You Know? Parsley, Petroselinum crispum spp. • Parsley is an easily grown biennial which grows 12-15 inches high in sun to partial sun and moist well-drained soil. • There are three main types of parsley grown in the United States: o Petroselinum crispum var. crispum – Curled-leaf parsley has bright green curly leaves and is the type most frequently used as a garnish. o Petroselinum crispum var. neapolitanum – Flat-leafed or Italian parsley has a flat leaf and is typically a darker green that the curly variety. It is generally preferred for cooking due to a stronger flavor, though both varieties can be used in cooking. o Petroselinum crispum var. tuberosum – Turnip-rooted variety is grown for its large root and is eaten as a vegetable. • The many cultivars of both curled and flat-leafed parsley, each with characteristics that affect flavor, leaf shape and size, are available for home gardeners and commercially. • Parsley is an attractive and edible addition to garden borders and container gardens. • The sprig of parsley that is served as a garnish on the dinner plate is both attractive and can be eaten to freshen the diner’s breath at the end of the meal as well as to aid digestion. • Parsley is added to brighten the overall flavor as well as to heighten the flavors of the other ingredients in the dish. • Parsley adds nutritional value to dishes as it is rich in iron, calcium and vitamin K, as well as vitamins A, B12, C and folic acid. Flavonoids and antioxidants also add to parsley’s nutritional and healing value.
[Show full text]