Celery is a vegetable that gives you a refreshing crunch when you eat it. It’s often overlooked when considering a favorite vegetable but it does have a place in the culinary world.

Do you know: Celery is native to the Mediterranean area where it grew wild for centuries like its relative parsley. It was used as a medical treatment for colds, digestion, arthritis and liver dysfunction. The vegetable’s seeds were used as a mosquito repellent. In France in 1623 celery was first recorded as food used as a flavoring like an herb. By the early 18th century great improvements had been made to the wild celery and its use spread.

Do you know: By the 18th century in Europe celery was being stored in cellars to be enjoyed during the winter but only by affluent people. It most likely came to this country with the colonists. Cultivation of celery for the commercial market began in Michigan in the late 1800s. Today, California is the largest producer of celery, with Michigan a close second. This country is the powerhouse in celery, followed by Spain and Mexico.

Do you know: When buying celery, look for crisp, bright pale green stalks (first users would bleach them making them white) and tightly packed. Look for fresh leaves and unblemished stalks. It should feel heavy. Rule of thumb: the darker the color the stronger the flavor. Store celery loosely in unsealed plastic bags in the crisper drawer of the refrigerator; should last up to two weeks if properly stored. When ready to use, rinse thoroughly in cold water separating the ribs slightly. Trim the leaves and reserve them as a garnish. Remove ribs as needed and remove strings if necessary. If celery becomes wilted restore in ice water for one hour. Chopped celery and leaves can be frozen and used later in casseroles, sauces, stock and other hot dishes. If it’s no longer crunchy celery, the limp mushy vegetable retains its flavor. To freeze fresh celery, lay leaves and/or rib pieces next to each other but not touching on a flat baking sheet. Put in freezer for a couple of hours or until frozen. Place frozen celery in a container and return to freezer. Should be used within a month or two.

Did you know: Eating celery helps you maintain your daily need of vitamin K. It also contains some essential minerals such as potassium and calcium.

So let’s get crunching!

Note: References: “Celery—stalk or Rib,” “Celery a Brief History,” “How Celery Went From Victorian Centerpieces to Football Snack” and “Celery First Used As A Medicine.”

SIMPLE APPETIZERS

Washed and cleaned celery stalks cut into 3- or 4-inch lengths. Fill the celery with choice of peanut butter or a spreadable cheese of choice such as creamy pimento.

BRAISED CELERY

8 stalks of celery, chopped, reserving leaves
1 Tbs. butter
Pinch of salt and black pepper
½ c. vegetable stock

Cut celery into 1-inch slices on the diagonal. Heat butter in a large skillet over medium heat. Add celery, along with salt and pepper and cook until it starts to become tender. Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook 5 minutes longer, allowing the broth to reduce and caramelize a bit. Test the seasoning and serve immediately, garnish with reserved chopped leaves.

CELERY SOUP

2 Tbs. butter
1 onion, chopped
4 garlic cloves, diced
6 c. celery, sliced thinly
2 c. potatoes, peeled, sliced in thin rounds
4 c. chicken broth
1 c. water
1 tsp. salt
½ tsp. pepper
¼ c. fresh dill
½ c. fresh parsley
½ c. sour cream

Heat the oil in a big pot over medium-high heat and add the onion; Stir and cook until onion is golden about 5 minutes. Add garlic and stir, cooking until fragrant. Add the celery, potatoes, broth, water, salt and pepper. If vegetables are not covered add a little water. Cover, bring to a boil, turn heat down and simmer until potatoes are tender. Turn heat off and add the fresh herbs; just wilt them. Let soup cool before blending in a regular blender in small batches. (If you have an immersion blender the blending can be done in the pot.) Blend well until herbs are fully blended. For a deeper green color, add some fresh parsley. Place it back in the same pot over low heat. Stir in sour cream.

Simmer gently but do not over do it. Garnish with celery leaves fresh or sautéed.

CHEESE AND CELERY CASSEROLE

½ c. butter, divided
6 Tbs. all-purpose flour
1 c. milk
1 c. heavy cream
¾ c. shredded Swiss cheese
½ tsp. each salt and pepper
Dash ground nutmeg
8 celery ribs, cut into 1-inch pieces
½ c. chopped celery leaves
6 slices white bread, crusts removed

Preheat oven to 375°F. In a large saucepan, melt 6 Tbs. butter over medium heat. Stir in flour until smooth. Gradually add milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese, salt, pepper and nutmeg until combined. Stir in celery and leaves; transfer to a greased 13×9-inch baking dish. Cut or tear bread into pieces and process in blender until crumbs form. Put crumbs in a large bowl. Melt remaining 2 Tbs. butter. Drizzle over breadcrumbs; tossing to coat. Sprinkle crumb mixture over celery mixture. Bake 20 to 25 minutes or until bubbly and topping is golden brown.

BLOODY MARY

4 c. tomato juice
1½ c. vodka
½ c. dill pickle juice
¼ c. lemon juice
1 Tbs. prepared horseradish
1 Tbs. Worcestershire sauce
2 tsp. hot sauce
½ tsp. celery seeds
Freshly ground black pepper
Ice

For garnish: Dill pickle spears, celery stalks, lemon wedges, olives

In a large pitcher combine tomato juice, vodka, pickle juice, lemon juice, horseradish, Worcestershire sauce, hot sauce, and celery seeds. Season with a couple grinds of black pepper. Add Bloody Mary mixture, a dill pickle, celery stalk, lemon wedge, and olives.

CUCUMBER, ONION, CARROT & CELERY SALAD

1 medium red onion, sliced thin
4 Tbs. sugar
½ c. apple cider vinegar
½ tsp. celery seeds
¾ tsp. dried dill weed or seeds
½ tsp. salt
½ tsp. fresh cracked pepper
¼ c. finely shredded carrots
2 stalks celery, strings removed and thinly sliced
3 large narrow cucumbers, sliced and scored down the outer green sides with a fork

Rinse the sliced and separated onion rings under cold water for a few minutes to remove the harshness. Drain well. In a large bowl, whisk the vinegar, sugar, celery seeds, dill, salt and pepper until the sugar is dissolved. Toss in the carrots, cucumbers, celery slices and onion rings. Let marinate in the refrigerator, for at least 30 minutes; better if left overnight.