Description
Celery leaves are pinnate to bipinnate with rhombic leaflets 1–21⁄2 inches long and 1–11⁄2 inches broad. The flowers are creamy-white, 3⁄32–1⁄8 inches in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, 1⁄16–5⁄64 inches long and wide. Modern cultivars have been selected for either solid petioles, leaf stalks, or a large hypocotyl. A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles.
Wild celery, Apium graveolens var. graveolens, grows to 3 ft 3 inches tall. Celery is a biennial plant that occurs around the globe. It produces flowers and seeds only during its second year. The first cultivation is thought to have happened in the Mediterranean region, where the natural habitats were salty and wet, or marshy soils near the coast where celery grew in agropyro-rumicion-plant communities.
North of the Alps, wild celery is found only in the foothill zone on soils with some salt content. It prefers moist or wet, nutrient rich, muddy soils. It cannot be found in Austria and is increasingly rare in Germany.
Etymology
First attested and printed in English as "sellery" by John Evelyn in 1664, the modern English word "celery" derives from the French céleri, in turn from Italian seleri, the plural of selero, which comes from Late Latin selinon, the latinisation of the Ancient Greek: σέλινον, romanized: selinon, "celery".[12][13] The earliest attested form of the word is the Mycenaean Greek se-ri-no, written in Linear B syllabic script.
Cultivation
The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinnings and transplantings, they are, on attaining a height of 6–8 inches, planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Development of self-blanching varieties of celery, which do not need to be earthed up, dominate both the commercial and amateur market.
Celery was first grown as a winter and early spring vegetable. It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April.
North America
In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery. Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. They are sold without roots and only a small amount of green leaf remaining.
The stalks can be eaten raw, or as an ingredient in salads, or as a flavoring in soups, stews, and pot roasts.
Harvesting and storage
Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The petioles and leaves are removed and harvested; celery is packed by size and quality (determined by color, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to 60 lb. Under optimal conditions, celery can be stored for up to seven weeks from 32–36 °F. Inner stalks may continue growing if kept at temperatures above 32 °F. Shelf life can be extended by packaging celery in anti-fogging, micro-perforated shrink wrap. Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.
Celery stalk may be preserved through pickling by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil.
If you want to read a lot more, go here: https://en.wikipedia.org/wiki/Celery
- 1/2 cup Italian bread crumbs
- 2 cups shredded cooked chicken
- 4 slices crispy-cooked bacon, crumbled
- 1/2 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley
- 2 eggs, beaten
- In a shallow dish, place bread crumbs; set aside. In a large bowl, combine chicken, bacon, flour, onion powder, garlic powder, salt, pepper, cheese, and parsley; mix well. Stir in eggs until thoroughly combined. Form mixture into 1-inch balls, then roll in bread crumbs.
- Place chicken balls in a single layer in air fry basket (see Note). Set to 400 degrees F and cook 8 minutes or until golden. Repeat with remaining balls. Serve immediately.
HOW TO OBSERVE
NATIONAL REPEAL DAY HISTORY
