Cutting Celery
Cutting Celery/Chinese Celery has a pungent, bitter, and slightly peppery flavor suited for cooked preparations. The stalks and leaves are rarely consumed raw due to their strong taste, but they develop a sweeter, mellower flavor when cooked. Chinese Celery is also hardier than stalk or western celery, allowing it to be used in a wide array of cooked preparations. Both the stalks and leaves are edible and are used as a flavoring in stocks, soups, stews, and braised dishes. Chinese Celery can also be dried and ground into vegetable salts. While less common, Chinese Celery is sometimes blended into smoothies or pressed into juices. The stalks can be blanched and steamed for salads, cooked into fried rice, sauteed as a simple side dish, or shredded and cooked into various meat main dishes. Chinese Celery is also popularly stir-fried and has a neutral flavor that complements all types of meat, seafood, and vegetables. Try mincing and stuffing Chinese Celery into dumplings or cooking and serving with a flavorful sauce. In China, Chinese Celery is a common ingredient in dishes prepared for the Lunar New Year. Celery is viewed as an auspicious ingredient symbolizing hard work or diligence and is combined into stir-fries, lettuce wraps, and vegetable dishes. Chinese Celery pairs well with meats such as turkey, lamb, poultry, and pork, vegetables such as bok choy, Chinese broccoli, radishes, bell peppers, water spinach, and baby corn, aromatics including ginger, garlic, scallions, and lemongrass, and spices such as cumin, coriander, star anise, and cloves. Whole, unwashed Chinese Celery will keep for 4 to 6 days in a perforated plastic bag in the refrigerator's crisper drawer.
Celery has been utilized in Traditional Chinese Medicine as a cooling ingredient to clear heat. Pressed juice from the plant is consumed to aid digestion, cleanse the body of fevers, reduce water retention, and be a natural source of hydration. The stalks and leaves are a source of potassium to balance fluid levels in the body, vitamin C to strengthen the immune system, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. The herb also provides vitamin A to maintain healthy organ functioning, vitamin D to assist in calcium absorption, magnesium to promote energy production, and other nutrients, including B vitamins, folic acid, and zinc.
Dehydrate or freeze dry for use later!
Sold per bunch
Cutting Celery/Chinese Celery has a pungent, bitter, and slightly peppery flavor suited for cooked preparations. The stalks and leaves are rarely consumed raw due to their strong taste, but they develop a sweeter, mellower flavor when cooked. Chinese Celery is also hardier than stalk or western celery, allowing it to be used in a wide array of cooked preparations. Both the stalks and leaves are edible and are used as a flavoring in stocks, soups, stews, and braised dishes. Chinese Celery can also be dried and ground into vegetable salts. While less common, Chinese Celery is sometimes blended into smoothies or pressed into juices. The stalks can be blanched and steamed for salads, cooked into fried rice, sauteed as a simple side dish, or shredded and cooked into various meat main dishes. Chinese Celery is also popularly stir-fried and has a neutral flavor that complements all types of meat, seafood, and vegetables. Try mincing and stuffing Chinese Celery into dumplings or cooking and serving with a flavorful sauce. In China, Chinese Celery is a common ingredient in dishes prepared for the Lunar New Year. Celery is viewed as an auspicious ingredient symbolizing hard work or diligence and is combined into stir-fries, lettuce wraps, and vegetable dishes. Chinese Celery pairs well with meats such as turkey, lamb, poultry, and pork, vegetables such as bok choy, Chinese broccoli, radishes, bell peppers, water spinach, and baby corn, aromatics including ginger, garlic, scallions, and lemongrass, and spices such as cumin, coriander, star anise, and cloves. Whole, unwashed Chinese Celery will keep for 4 to 6 days in a perforated plastic bag in the refrigerator's crisper drawer.
Celery has been utilized in Traditional Chinese Medicine as a cooling ingredient to clear heat. Pressed juice from the plant is consumed to aid digestion, cleanse the body of fevers, reduce water retention, and be a natural source of hydration. The stalks and leaves are a source of potassium to balance fluid levels in the body, vitamin C to strengthen the immune system, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. The herb also provides vitamin A to maintain healthy organ functioning, vitamin D to assist in calcium absorption, magnesium to promote energy production, and other nutrients, including B vitamins, folic acid, and zinc.
Dehydrate or freeze dry for use later!
Sold per bunch
Cutting Celery/Chinese Celery has a pungent, bitter, and slightly peppery flavor suited for cooked preparations. The stalks and leaves are rarely consumed raw due to their strong taste, but they develop a sweeter, mellower flavor when cooked. Chinese Celery is also hardier than stalk or western celery, allowing it to be used in a wide array of cooked preparations. Both the stalks and leaves are edible and are used as a flavoring in stocks, soups, stews, and braised dishes. Chinese Celery can also be dried and ground into vegetable salts. While less common, Chinese Celery is sometimes blended into smoothies or pressed into juices. The stalks can be blanched and steamed for salads, cooked into fried rice, sauteed as a simple side dish, or shredded and cooked into various meat main dishes. Chinese Celery is also popularly stir-fried and has a neutral flavor that complements all types of meat, seafood, and vegetables. Try mincing and stuffing Chinese Celery into dumplings or cooking and serving with a flavorful sauce. In China, Chinese Celery is a common ingredient in dishes prepared for the Lunar New Year. Celery is viewed as an auspicious ingredient symbolizing hard work or diligence and is combined into stir-fries, lettuce wraps, and vegetable dishes. Chinese Celery pairs well with meats such as turkey, lamb, poultry, and pork, vegetables such as bok choy, Chinese broccoli, radishes, bell peppers, water spinach, and baby corn, aromatics including ginger, garlic, scallions, and lemongrass, and spices such as cumin, coriander, star anise, and cloves. Whole, unwashed Chinese Celery will keep for 4 to 6 days in a perforated plastic bag in the refrigerator's crisper drawer.
Celery has been utilized in Traditional Chinese Medicine as a cooling ingredient to clear heat. Pressed juice from the plant is consumed to aid digestion, cleanse the body of fevers, reduce water retention, and be a natural source of hydration. The stalks and leaves are a source of potassium to balance fluid levels in the body, vitamin C to strengthen the immune system, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. The herb also provides vitamin A to maintain healthy organ functioning, vitamin D to assist in calcium absorption, magnesium to promote energy production, and other nutrients, including B vitamins, folic acid, and zinc.
Dehydrate or freeze dry for use later!
Sold per bunch