Although celery has been native to Europe since the Middle Ages, the umbelliferous plant is still awaiting its great discovery. Yet celery, a variety of true celery, is truly worth a gourmet trip. The light green stalks are ideal for salads and colorful vegetable platters or as a garnish for meat dishes and for soups. With their delicately spicy aroma, they give many dishes just the final zing.
Celery and celeriac
In addition to the celery, the real celery has two other variants, the celeriac, which is very popular in soups and stews, and the cut or seasoned celery. Of the cut celery, the leaves are used to flavor dishes.
Celery: ingredients
Celery is one of the vegetables with the fewest calories: Because 100 grams of celery bring it to just 15 calories. The low calorie content is due to the fact that celery consists of over 90 percent water. In addition to the large amount of water, however, celery also has important vitamins and, above all, important minerals. It is particularly rich in:
- Potassium
- Sodium
- Magnesium
- Calcium
In addition, celery contains numerous secondary plant compounds, which are not only responsible for the typical aroma, but also have a positive effect on the overall metabolism.
Effect of celery
Due to its high potassium content, celery is diuretic and therefore helpful for gout and rheumatism. In addition, celery is also popular for detoxification because of its diuretic effect. However, anyone suffering from kidney disease should avoid celery for this reason. In addition, celery is also said to have a relaxing and calming effect. Likewise, the healthy vegetable is said to be able to prevent the development of high blood pressure and edema.
Allergy sufferers should enjoy celery only with caution
Allergy sufferers should be careful when eating celery: This is because birch pollen allergy sufferers in particular, as well as mugwort pollen allergy sufferers, may experience cross-allergies when eating celery.
Recipe for celery soup
The following recipe for a soup with celery is easy to make and tastes delicious all around.
Ingredients for 4 servings
- 1 carrot
- 1 stalk of celery
- 1 small onion
- 300 g floury potatoes
- 1 clove garlic
- 700 ml vegetable broth
- 1 potato
- 1 cup sour cream
- Salt, pepper
- 1 tablespoon chopped parsley
- 1 tablespoon chopped marjoram
- Marjoram leaves
Preparation of the celery soup.
Cut the carrot and celery into slices. Tender stalks only need to be washed before eating. Tough, thick stalks taste better peeled. Dice onion, coarsely dice potatoes and place in an unperforated steamer basket. Squeeze garlic clove and add. Pour vegetable broth over it. Grate potato and pour over vegetables. Cook at 100° C for 15 minutes. Then add sour cream to the soup, season with salt and pepper, add herbs and heat again for one minute at 100° C in steamer. Garnish the finished soup with marjoram leaves. If you like, you can serve it with bread cubes toasted in a pan with a little butter. If a steamer is not available, put all the chopped ingredients in a pot. Pour in the vegetable broth and grate the potato over the top. Cook on the stove top for about 20 minutes over medium heat. Then add sour cream to the soup, season with salt, pepper and herbs. Winter vegetables
Celery: vegetable with history
Leaves and flowers of wild growing celery were already used in ancient Egypt and also by the Greeks and Romans. There adhered to the spicy vegetable something mystical. Celery served as a grave addition and grave plant. The beautiful leaf, which resembles smooth parsley, was also used like the laurel leaf as a flower wreath for awarding prizes in games. In the Middle Ages, botanists recognized the healing effect of flowers and leaves. The population believed in an aphrodisiac and a slight mood-lifting effect. Celery was grown only in monastery and court gardens.
Celery from a botanical point of view
Celery, also called celery, celery or celery stalk, has long, fleshy leaf stalks and a small root bulb.However, only the stems are eaten. When fresh, they have a pale white to yellowish light green color. When bent, they break immediately. Celery stalks that bend through are superimposed.
