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Video: The Use Of Celery For Medicinal And Culinary Purposes
Useful properties of celery
Celery is the most valuable food product and remedy. Its roots contain 10-20%, in the leaves - 9-18% of dry matter, from 1.8-3.5 to 0.6-1.4%, respectively, of sugars, the most valuable amino acids asparagine, tyrosine, as well as vitamin C, carotene, nicotinic acid, B vitamins, trace elements, essential oils (up to 10 in roots, up to 30 mg /% in leaves). All parts of the plant stimulate the appetite.
Celery preparations are used to regulate the activity of the liver and kidneys, and enhance sexual function. They are also used as sleeping pills, pain relievers, wound healing agents, a remedy for obesity, for the prevention of atherosclerosis, normalization of metabolism, as antiallergic.
Celery juice is used for the treatment of urolithiasis, for gastrointestinal diseases, as a remedy for allergies, diathesis, urticaria, etc.
It is impossible for a modern person, who is more and more consuming refined food, to ignore the medicinal and dietary qualities of celery. Since the 15th century, it has been widely used in cooking in Europe, both fresh and processed. In our country, it is still little grown and consumed, although there are quite a few varieties, seeds are available. The reason, in my opinion, is ignorance of the useful properties of this plant, agricultural technology, processing methods, and culinary recipes. The point is also in the mentality of Russians. For example, I even had to teach my relatives, friends and acquaintances to consume celery (as well as coriander, basil, etc.) by secretly adding it to salads.
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Celery in cooking
Celery can be used as a gingerbread plant for preparing aromatic seasonings for salads, side dishes, soups, as a green edible table decoration. Separate dishes are prepared from petioles and root vegetables: stewed celery with vegetables, baked celery. Celery cutlets are prepared from a mixture of oatmeal and root vegetables. It goes well with apples, especially sour ones, carrots, pineapples, and in salads, and stewed.
Celery salads can be mixed with potatoes and tomatoes, carrots and beans, green peas, corn, fruits, any herbs, meat, fish, etc. Celery is used in the preparation of pickles and canned food. Leaves and roots are salted, canned, dried, made special dressings and added to soups and main courses in winter. Petiole celery, finely chopped, pickled.
Celery can be harvested for future use in order to feast on delicious vitamin soups in winter. For this, fresh celery is frozen in the freezer or, cut into one centimeter slices along with the roots, dried in the shade in a ventilated room.
Finely chop the herbs and roots of celery, parsley, carrots, leeks. Mix all components in one part (by weight) and 1 part of salt, put in jars, seal with plastic lids and store until use in the refrigerator.
Pickled celery root
Peel fresh, ripened celery, wash thoroughly and cut into cubes. Dip the chopped celery into boiling salted water for 2-3 minutes (30 g of salt and 3 g of citric acid per 1 liter of water). Then immediately transfer to cold water, remove, let the water drain and fill the jars with celery up to the shoulders. Pour in hot marinade and pasteurize at 95 ° C: half-liter jars - 20 minutes, liter jars - 25 minutes.
Celery (root), water - 4 cups, 9% vinegar - 1 cup, cloves - 3-4 buds.
Pickled celery leaves
Wash fresh healthy celery leaves thoroughly. Put garlic cloves and bay leaves on the bottom of the jars, and then the prepared celery leaves. Pour in hot marinade and sterilize in boiling water for 20-25 minutes.
Celery (leaves), water - 4 cups, 9% vinegar - 1 cup, salt - 40-80 g, sugar - 40-100 g.
Per liter jar: garlic - 2-4 cloves, bay leaf - 2 pcs.
Canned petiole celery
The washed petioles are blanched for 3-5 minutes. Spices (pepper, bay leaf, cinnamon) are placed on the bottom of the prepared jars, the stalks are placed there, poured with hot marinade and sterilized in boiling water (half-liter jars - 5 minutes).
On a half-liter jar, take 300-320 g of petioles, for the preparation of 1 liter of marinade, 50 g of sugar, 40 g of salt, 8 g of ice-cold 96% acetic acid are consumed.
Dried garlic with celery
The seasoning can be used to dress borscht, cabbage soup, vegetable soups.
Dry garlic - 1 part, celery (dry herbs) - 1 part.