How to dry celery at home. How to dry celery at home: dry the roots, stems and leaves of celery
Various parts of celery are used for culinary purposes. Fleshy roots are added to soups, fish dishes and salads. Petiole celery is also the basis of many salads, and the greens are an excellent herb. We will talk in more detail about how to preserve dried celery harvest in this article.
Product preparation
Root crops for drying should be dense, light-colored, without damage or rot. The roots are thoroughly cleaned of soil residues and washed in running water.
To remove the thick skin, you will need a sharp knife or vegetable peeler. Peeled root vegetables should be chopped. This can be done in several ways:
- chop the root using a coarse grater;
- cut into thin long strips using a knife or a special grater for Korean salads;
- chop the celery into thin slices using a vegetable peeler;
- cut the vegetable with a knife into rings no more than 5 millimeters thick.
Drying time using any of the methods below will depend on the method of grinding the product.
Drying methods
Celery root can be dried using the following methods:
- On air. The crushed root is placed on baking sheets, sieves or grates in a thin layer. The containers are placed in a dry and well-ventilated area. It is better not to expose the vegetable to direct sunlight. The cuttings need to be stirred periodically. Drying time – 14 – 20 days.
- In the oven. Line baking sheets with parchment and place celery on them. Drying should be carried out in an oven preheated to a temperature of 50 - 60 degrees, with the door slightly open.
- In an electric dryer. The temperature on the device is set within 50 degrees. The racks with celery are swapped every 1.5 hours to ensure uniform drying. Drying time – 10 hours.
A video from the Ezidri Master channel will show how to properly dry celery and parsley roots in an electric dryer
How to dry leaf celery
Product preparation
Celery greens are sorted, getting rid of yellowed and wilted leaves. Then it is rinsed to remove dust and dirt in cool water. To get rid of excess liquid, lay the grass on paper towels and dry.
You can dry greens in whole branches, individual leaves or in crushed form.
Drying methods
Greens can be dried in four different ways:
- On air. The greens are laid out on flat plates or racks and put in a dark place, preferably in a draft. To prevent celery from rotting, it needs to be tossed quite often. The twigs can also be dried in bunches by hanging them on a rope with their foliage down.
- In the oven. Greens should be dried at the minimum temperature of the device, with the door open. Celery is placed on baking sheets in a thin layer. After every hour in the oven, the product should be checked for readiness.
- In an electric dryer. The greens are dried using a special mode designed for drying herbs. The temperature on it is programmed no higher than 40 degrees, which allows you to preserve as much as possible all the beneficial properties and aromatic substances.
- In the microwave. This method is only suitable for a small amount of greens, and requires constant monitoring of the cooking process. The chopped herb is placed on paper plates and placed in the oven. The power of the unit is set at 700 W, and the exposure time is 2 minutes. After the beep, the celery is checked for readiness. If necessary, repeat the procedure.
Watch this video from Excellent Farming on how to air dry celery greens.
How to dry petiole celery
Product preparation
Celery petioles are sorted out, removing damaged and wilted stems. Then the greens are washed and chopped into small cubes, 1.5 - 2 centimeters long. The finer the celery is chopped, the faster it will dry out.
Drying methods
The main methods of drying stalked celery are in the oven and in an electric dryer.
The oven temperature is set at 60 degrees, and the door ajar allows air circulation. Pallets with chopped petioles are placed in the oven for 2 hours. After this time, the pieces are mixed. Drying continues in this mode for 10 - 12 hours.
If an electric dryer is used for dehydration, then the temperature on it is set to 55 - 60 degrees. To ensure that the pieces dry evenly, the racks are swapped from time to time.
How to store dried celery
Any type of celery should be kept in dark glass or plastic jars. The lid must be screwed tightly to prevent moisture from entering. The shelf life of dried celery is 1 – 2 years.
Greens and celery roots are not available in all stores. The plant is not always offered by sellers at the market. Unfortunately, celery is less popular compared to other vegetable crops. But the plant is full of vitamins and nutrients that the body needs so much.
Therefore, it is wise to grow celery on your own plot or buy in stock in order to eat it more often. In the summer, the plant is included in the menu fresh. It won't hurt to prepare it for the winter.
How to keep leaf and stalk celery fresh
Celery greens wilt very quickly when exposed to air. The petioles lose their elasticity and become too soft. Therefore, after purchasing celery or removing it from the garden, you must immediately:
- Rinse it under running water.
- Leave on a paper towel to dry.
- Wrap in aluminum foil.
- Place in the refrigerator.
Celery leaves and stalks will keep in foil for about ten days, remaining fresh and fragrant. But if you place them in polyethylene, they will wither within three days.
Another way:
- Cut off the root of the plant.
- Place the stem in a jar filled one-third full with cool tap water.
- Place it in a cozy place in the kitchen.
In a jar, celery can last up to a week without refrigeration. A prerequisite is to change the water every day and lightly cut the stem.
To preserve celery until spring, you can do this:
- Dig up each plant, leaving a ball of earth on the roots.
- Move to the basement and “plant” in the sand.
This method is acceptable when such premises are available.
Methods for storing celery root vegetables
Celery root vegetables can be stored for several days or longer.
To keep the plant fresh for a week, the root crop should be tightly wrapped in cling film and placed in the refrigerator. The spicy taste and special tart aroma of the vegetable crop will remain with it.
To preserve root crops for a long period, you can use one of the following methods:
- In an upright position, carefully stick the fruits into the dry sand that fills the box or box. The petioles should be left on the surface. Place the container with celery and sand in the basement or cellar.
- Place root vegetables in polyethylene bags. Sprinkle with a layer of sand (2 cm), place in a room with a temperature no higher than one degree Celsius and a humidity of approximately 90%.
- Dilute the clay with water to obtain a creamy mixture. Cover each celery root with a layer of the resulting substance, dry it and place it in even rows in storage.
How to preserve celery for the winter. Freezing
There are several ways to stock up on celery throughout the winter:
- freezing;
- pickling;
- drying.
Freezing, a common method for storing herbs and vegetables, is undoubtedly applicable for celery.
Vegetable plant:
- cut (stalks) into large pieces, blanch, put into portioned bags and put in the freezer. This celery is convenient to use as an additive for soups and main courses;
- chop the leaves or grind them using a blender, pour them into ice cube trays. Pour water on top and carefully place in the freezer. After complete freezing, the celery cubes are placed in a plastic bag or container and placed in the same freezer. Frozen greens are ideal for making sauces.
Leaf and petiole celery is frozen whole: the stems with leaves are packed in a container and tightly closed. The container is placed in the freezer.
Such packaging will facilitate the use of defrosted celery in one go.
Celery keeps well until spring.
Storing pickled celery
Salt is a preservative that saves food from spoilage for a long time.
Salting leaf celery for the winter is done in compliance with the following proportions:
- 0.5 kg of plant;
- 0.1 g coarse salt;
- currant leaf or a little hot pepper. The choice is up to the hostess.
- Shred or grind using a meat grinder.
- Add salt and stir.
- The resulting mixture is filled into clean jars.
- The container is closed and placed in a cooler place. The optimal temperature is 5–7 degrees plus.
The fragrant product will last all winter.
Dried celery
In dried form, celery leaves, cuttings, and roots can be stored for at least one year.
This method allows you to get an excellent seasoning from the plant.
Dry root celery like this:
- Wash it thoroughly.
- Remove the skin.
- Cut into strips.
- To remove excess moisture, leave on a paper towel.
- Pour onto paper and level so that there is one layer.
- Dry in partial shade.
Celery leaves and stalks should be cut into small pieces before drying. It will take about a month to bring the plant to the required condition.
It is much faster to dry celery in the oven. For three hours you should keep the temperature at 40 degrees, and then raise it to 55–60 and leave the greens to dry. The oven door should be kept ajar to prevent steam build-up.
Dried celery is poured into an airtight glass container and stored away from direct sunlight. You can place the product in a paper bag and keep it away from sources of moisture.
Greens in cooking. The best recipes with fragrant herbs Zvonareva Agafya Tikhonovna
Use of celery in cooking
Fresh celery greens are added to vitamin salads. Juicy leaves and stems, as well as roots cut into thin slices, are added to soups.
The seeds of this plant are especially effective in first courses.
Dried, crushed to a powder form, celery is used to make sauces. It goes well with poultry dishes, especially fatty ones, and eggs. Celery is used as an additive in the production of homemade pork sausages.
This spice also gives a refined taste and aroma to meat, vegetable (carrots, potatoes, cabbage, tomatoes, eggplant, etc.) and mushroom dishes. It is often used in dishes made from legumes. In the cooking of some European countries, it is added to meat gravies to improve the taste.
Dried celery roots are added to some dry spice mixtures.
In home canning, this spice is used in marinades for pickling cucumbers, eggplants, squash and zucchini.
Creamy bean soup with celery
Compound: beans – 800 g; water – 2 l; leeks – 2 – 3 stalks; carrots – 1 small; celery root – 1 – 2 pcs.; cream – 0.5 cups; egg – 1 pc.; butter – 2 tbsp. l.; bone broth – 0.5 l; white bread – 150 g; salt - to taste.
Prepare the beans, pour 2 liters of water, add leeks, carrots, celery, salt and cook until tender, then rub through a sieve along with the broth. Dilute the resulting puree with bone broth. Heat the cream, beat with egg yolk and add this mixture to the soup, add butter. Serve hot with croutons.
Mushroom salad with celery and sweet pepper
Compound: fresh mushrooms – 300 g; celery root – 200 g; sweet pepper – 3 pcs.; lard – 50 g; vegetable oil - a little more than 1/2 cup; wine – 2 – 3 tbsp. l.; vinegar - 1 tbsp. l.; garlic – 5 cloves; salt, pepper - to taste.
Grind the garlic with salt, cut the lard into small cubes. Peel the mushrooms, rinse, dry on a towel, finely chop and fry in vegetable oil, then mix them with lard and garlic and fry for 3 - 4 minutes. Then pour in the wine and simmer over low heat for 5 - 7 minutes. Peel the celery root and chop finely. Remove the seeds from the pepper and cut it into strips. Mix the prepared products, add vinegar, pepper and season with vegetable oil.
Cabbage with celery and carrots
Compound: cabbage – 10 kg; celery (roots, maybe greens) – 1 kg; carrots – 200 g; garlic – 300 g; black pepper (peas) – 20 pcs.; salt – 250 g.
Finely chop the cabbage, grate the celery root and carrots on a coarse grater, add finely chopped garlic, pepper and salt. Mix everything well and pack tightly into jars. Put it under pressure and take it out into the cold.
Celery in vegetable oil
Compound: celery – 1 kg; vegetable oil (any) – 1 l.
Spread the washed celery out to drain, finely chop it, put it in a jar and pour in vegetable oil, then cover the jar with a lid. You can cook any greens this way. Use as a seasoning all year round.
Pickled celery leaves
Compound: celery (leaves); water – 4 glasses; 9% vinegar - 1 glass; salt – 40 – 80g; sugar – 40 – 100g.
For a liter jar: garlic – 2 – 4 cloves; bay leaf – 2 pcs.
Select fresh, healthy celery leaves and wash thoroughly. Place garlic cloves and bay leaves in the bottom of the jars, followed by prepared celery leaves. Pour hot marinade and sterilize in boiling water for 20 - 25 minutes.
Chicken with rice and celery
Compound: chicken breasts – 300 g; egg (white) – 1 pc.; flour – 1 tbsp. l.; celery – 1 sprig; red pepper – 1 pod; ginger root – 4 pieces; onions – 2 pcs.; vegetable oil – 1.5 tbsp. l.; soy sauce – 2 tbsp. l.; cognac – 1.5 tbsp. l.; strong chicken broth - 2 tbsp. l.; boiled rice – 500 g.
Thinly slice the chicken breasts. Salt, add salt and flour. Finely chop the celery, red pepper, ginger and onion. Heat the oil in a frying pan and fry the meat until golden brown. Place it on a plate. Add celery, pepper, ginger and onion to the pan. Fry all this for about half a minute, then combine with the meat. Add soy sauce, cognac and broth. Heat again. Serve with hot rice.
Lobio with celery and leeks
Compound: beans – 300 g; celery greens 5 – 6 – sprigs; leeks – 6 – 8 stalks; capsicum and salt - to taste.
Pour the sorted, washed beans (in grains) into a saucepan, add water and put on fire. During cooking, as the water boils, you can add boiling water. Add finely chopped celery and leeks, salt, crushed capsicum to the finished beans and let simmer for 1 - 2 minutes, remove from heat. Ready beans should look like liquid porridge.
Lamb with celery
Compound: lamb – 300 g; celery – 100 g; onions – 100 g; lemon – 30 g; egg – 1 pc.; melted butter – 20 g; butter – 40 g; salt, celery, pepper - to taste.
Cut the lamb into pieces and fry in oil until half cooked. Fry finely chopped onions in oil, rinse the celery roots and chop thinly. Place the fried pieces of lamb in a deep pan, add fried onions, celery, salt, pepper, cilantro and add hot water until it covers the food. Close the pan tightly with a lid and simmer the meat until cooked. To prepare the gravy, grind the egg yolks with butter, add the juice that formed when stewing the lamb, put it on the fire and, stirring continuously, bring the mixture to a boil, pour in the lemon juice, stir and remove from the heat. Serve the lamb with the gravy, garnished with celery sprigs.
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Today, not a single diet, with rare exceptions, is complete without celery. This green vegetable has a huge amount of useful substances that normalize the functioning of the body and help in the treatment of a number of diseases. Let's figure out what's good about celery and how best to use it in your diet.
Chemical composition of celery
In addition to proteins, fats and carbohydrates, the vegetable contains a huge amount of vitamins, minerals and fiber. So, it contains:
83.3% vitamin A, which ensures reproductive function, normal development of the body, healthy skin;
- 90% B-carotene, which has antioxidant properties;
- 42.2% vitamin C, which helps the body recover, absorb iron, improves the functioning of the immune system;
- 17.2% potassium, which is involved in regulating the acid, water, electrolyte balance of the body;
- 12.5% magnesium, which is involved in metabolism, nucleic acid and protein synthesis;
- 15.4% sodium, which ensures the transport of glucose, water, and transmission of nerve impulses. Celery also contains fatty and essential oils, chlorogenic and oxalic acids. And this is not a complete list of useful substances that form the usefulness of celery.
- Proteins: 0.9 g (~4 kcal)
- Fat:0.1 g (~1 kcal)
- Carbohydrates: 2.1 g (~8 kcal)
Did you know? The plant came to the territory of the Russian Federation during the reign of Catherine II. At first it was grown as an ornamental plant, then its medicinal properties were discovered, and only many years later it was recognized as a cultivated vegetable.
Calorie content of celery
100 grams of product contains approximately 12–13 kcal. Its energy value is expressed in the following formula: 28% proteins, 7% fats, 65% carbohydrates.
Useful properties of celery
Did you know? Celery is a plant from the Apiaceae family that lives for approximately two years. It is considered a vegetable crop, which today has several dozen varieties. It grows in almost all countries of the world.
The properties of this plant have been studied for a long time. Celery was recommended for consumption by the ancient Greeks. But already in our times androgens - male sex hormones - were discovered in it. Therefore, with regular consumption of the vegetable, sperm quality improves in men. In addition, the benefits of celery for men include the prevention of prostatitis and adenoma, since the plant has an anti-inflammatory and restorative effect. Men are recommended to consume it raw, when it is possible to preserve its properties as much as possible, but it is also acceptable as an ingredient in dishes.
Celery is useful for women during menopause and painful menstruation. In such cases, it is recommended to use a water infusion of seeds. For example, women over 35 years old are recommended to drink a course of celery seed infusion four times a year, so that later menopause goes unnoticed. The same drink can be used during painful menstruation - drink only the infusion of seeds. The fact is that the roots and stems of celery in this case are dangerous for women. They contain apiol, which stimulates contractions of the inner layer of the uterus and also, in principle, has a vasodilating effect. Therefore, menstruation may increase.
Did you know?The most valuable parts of celery are its root and stems. The seeds are often used as a seasoning in cooking, but they also have beneficial properties. Sometimes their oil is used in perfumery and pharmaceuticals. Celery salt is extracted from the root, which is rich in organic sodium.
But in general, celery has a strengthening effect on blood vessels, and also rejuvenates the body, improving the condition of hair and nails.
Use in folk medicine
The most valuable is still considered celery root, which has three main therapeutic effects:
- treats the genitourinary system due to its diuretic and anti-inflammatory effects;
- improves digestion;
- cleanses the blood and has an antiallergic effect.
Therefore, it is recommended for diseases of the gastrointestinal tract, when the functioning of the stomach, liver, pancreas is impaired, appetite is reduced, and flatulence is observed. To do this, it is recommended to pour 3-4 g of crushed plant root into a liter of water and leave it for at least eight hours. Strain the resulting product and apply a tablespoon three times a day.
Its use is effective for rheumatism and gout. In this case, you can use not only the root, but also the leaves of the plant in the same proportions with water, but they must be infused for at least four hours. From this infusion you can make compresses and rubs, which will not only reduce rheumatic pain, but also cure various types of eczema.
Due to its anti-inflammatory effect, celery should be used as food for urethritis, cystitis, glomerulonephritis, and pyelonephritis. It is also recommended to drink a decoction of celery seeds, prepared as follows: pour 2 teaspoons of seeds with a glass of boiling water and cook in a water bath for at least half an hour. The cooled and strained broth is taken in 2 tbsp. l twice a day.
Ointment from the leaves and stems of the plant cures purulent wounds, ulcers, rashes, hives, lichen and other skin diseases. To prepare it, you need to pass fresh herbs along with the petioles through a meat grinder, and mix the resulting pulp with an equal part of melted butter.
Celery in cooking
The intense aroma and special taste of the plant cannot but attract culinary experts. It is actively used in the preparation of various dishes, most often as a seasoning, which has a slightly bitter aftertaste.
Important! The celery that is sold in our region is the so-called scented celery. It got its name for the spicy, pungent aroma that comes from both the stem and the root. Also distinguished are petiole, leaf, and root celery.
All parts of the plant are used in cooking. They are added to dishes made from vegetables, mushrooms, fish, and meat. The root is used in the preparation of soups, salads, egg dishes, and sauces. But celery tastes best when combined with cabbage, potatoes, carrots, eggplants, tomatoes, and beans.
Preparation and storage of celery raw materials
For preparation, it is important to choose a healthy and fresh vegetable. It should have strong leaves, a bright green color, a slight shine and an intensely pleasant smell. The leaves and roots should feel strong to the touch and not have any damage. At the same time, the size of celery does not affect its beneficial properties.
When fresh, the vegetable can be stored from three to a maximum of seven days, provided it is kept in the refrigerator. It is recommended to wrap the root crop in foil or paper, and store the green part in water or well-moistened and wrapped in a plastic bag.
If you need long-term storage of root celery in winter, it is important to properly harvest it first. To do this, the leaves of the root crop are cut off, leaving a few petioles, the root is dipped in clay, dried and laid out on shelves in the cellar. You can also pour sand into boxes in the basement and “plant” the harvested crop in it so that the petioles remain on top. Or you can put the celery in boxes, cover it with 2-3 cm of sand and leave it in a cramped place with an air temperature of 0...+1°C.
The easiest way to store celery is in dried form. The greens should be washed and hung to dry in a dry, dark place. Drying takes about a month. Then the tops should be ground into powder and stored in a sealed container or canvas bags in a dark place.
For the winter, chopped celery leaves can be frozen, however, in this case the plant loses many of its beneficial properties. For freezing, only green branches are selected, which, after washing and cutting, are stored in plastic containers in the freezer.
Alternatively, chopped greens can be mixed with salt at the rate of 200–250 g of salt per kilogram of tops, put the resulting mixture in jars and wait until the juice appears on the surface. Then the jars can be put away in a cool place. When using it to prepare dishes, keep in mind that you do not need to add salt to them.
Another way to store celery is pickling. To do this, a kilogram of celery root is peeled, cut into cubes and dipped into a pre-prepared boiling mixture: a liter of water mixed with 3 g of citric acid and a tablespoon of salt. After boiling the cubes for a couple of minutes, they are taken out, cooled and placed in glass jars. Prepare the marinade in advance: for 4 glasses of water, 3-4 buds of cloves, the same number of black peppercorns, a glass of vinegar. After boiling it, pour into the jars and sterilize for 20 minutes. This way you get a savory appetizer or side dish for mushroom, meat, and potato dishes.
Celery (Apium graveolens L.) - biennial plant of the Apiaceae family. In the first year of life it forms a root and a rosette of leaves, in the second - a flower stem and seeds.
Three varieties are common in the culture: root, petiole and leaf (the last two varieties do not form a root). Petiole celery is bred for its thickened petioles, and leaf celery is bred for its tender leaves. Leaf celery is often referred to as "stall" celery.
Root forms round brown root crops, 8-12 cm in diameter and weighing 400-600 g. They are well preserved until spring, small tubers can be used for forcing greens in winter.
In petiole celery, the color of the petioles is greenish-yellow or dark green. Leaf celery forms a powerful rosette of leaves.
In autumn and winter it can be used for forcing greenery. The homeland of cultivated celery is the Mediterranean coast, where a wild species close to it is found. It became widespread in fields and gardens in Europe in the 18th century. Currently cultivated in both Asia and Africa. It is bred in Russia and Latvia.
Calorie content and composition
Vitamin U was found in celery (necessary for patients with ulcers), and also contains other substances: asparagine, tyrosine, sugar, mannitol, pectin substances.
It is rich in salts of calcium, magnesium, iron and especially potassium, which has a diuretic effect (there is 11 times more of it in the leaves and stems than in the root vegetable). 100 g of celery contains the following amount of vitamins (mg%): carotene - 0.015, vitamin E - 2.600, vitamin K - 0.100, vitamin B - 0.036, vitamin B - 0.070, vitamin PP - 0.900, vitamin C - 8.250, vitamin B - 8.250. In 100 g of celery, the amount of minerals (mg) reaches the following values: sodium - 77.7, potassium - 321.0, magnesium - 9.3, calcium - 68.0, iron - 68.0, phosphorus - 80.0, iodine-2.63.
Celery leaves are dark green in color, and up to 100 tender leaves develop on the plant. Of the domestic varieties, the best for growing on windows, balconies, verandas, loggias are Yablochny, Gribovsky, Delikates, Snow Globe and others.
Medicinal raw materials are roots and grass.
The plant blooms in the second year, forming a tall peduncle - an umbrella. The flowers are small and inconspicuous.
♦ Placement - on bright windows. Before emergence, the temperature should be between 20 - 25°C. After emergence, the temperature drops to 14 - 15°C.
♦ Planting and care. Sowing of celery seeds is carried out 60 - 80 days before planting in a permanent place. Celery seedlings, usually at the end of January, are planted in small boxes or clay pots. Planting pattern: 10 - 15 cm between rows and 3 - 5 cm between plants.
The soil for planting celery should be rich in nutrients with a high humus content. All agricultural techniques for growing celery indoors are similar to cultivating parsley.
♦ Pests and diseases - umbrella moth, caraway moth damage the inflorescence and immature seeds. The carrot psyllid sucks the juices from the leaves, causing them to curl and die. Among the diseases, white rot and black rot (alternaria blight) cause significant damage to celery.
♦ Reproduction - by seeds.
Root celery is usually grown in gardens, although it has a long growing season. First, it is sown in boxes (in February) or seedlings are planted. There is also broad-stalked celery without a root, cultivated in France and England, as well as leaf celery. Celery of all types loves nutritious, heavy soil. The soil should not be overfertilized with nitrogen so that unwanted nitrates do not form in the root crop. Celery leaves are used as a spice, and the root vegetable is used as a vegetable. The leaves can also be dried.
Benefit
It is not easy to list the beneficial properties of any type of celery. They are endless! Just look at the substances that make up celery, and everything will become clear.
Celery is a very valuable food plant that has a beneficial effect on human health. It rejuvenates the body, increases vitality, helps get rid of obesity and neuroses. Fresh juice or infusion of celery increases appetite and improves digestion. The value of celery is that it helps normalize impaired water-salt metabolism, especially in obesity and rheumatism. It has a beneficial effect on the cardiovascular and nervous system, promotes deep and restful sleep. Celery also helps with kidney and bladder diseases and prevents the formation of stones. Celery is also effective as a means of stimulating the secretion of sex hormones. In folk medicine, celery is used against infertility and impotence.
Celery significantly stimulates the activity of the kidneys, increases blood supply to the genitals, stimulates appetite, and has a generally positive effect on the body. It can also be used by diabetics.
From salt deposits.
This remedy is prepared as follows: grind 2 kg of celery root in a meat grinder and mix with 1 kg of honey. Place the resulting mixture in a three-liter jar and let it brew for two weeks in a cool, dark place (but not in the refrigerator). Take 3 times a day, 1 tablespoon before meals.It is useful for gout, allergic urticaria and dermatitis: it is recommended to take 1-2 teaspoons of freshly squeezed root juice 3 times a day 30 minutes before meals.
For skin diseases and treatment of purulent wounds and ulcers, fresh crushed leaves or celery ointment are used externally. For lotions and washes, make an infusion of the roots.
1. A large number of minerals and vitamins contribute to the fact that:
Celery is recognized as an excellent antiseptic and a powerful immunomodulator; it is able to strengthen the body's resistance against colds and infectious diseases;
. celery reduces the level of stress hormones in the blood;
. Celery helps remove waste and toxins from the body.
2. Potassium - for people who are unable to balance fluid in the body on their own, it acts as an excellent stabilizer due to its mild diuretic effect.
3. Sodium is the enemy of excess calcium in the body, which tends to be deposited in the form of salts in joints and vessel walls and cause not only discomfort during bending, but also pain.
4. Magnesium is an invaluable aid to those who are predisposed to cardiovascular diseases, diabetes, and alcoholism.
5. Essential oils are a good barrier in the fight against cancer.
6. Iron - nourishes the blood, is a controller of hemoglobin.
7. A unique set of proteins, vitamins, acids and minerals is a friend and companion to people who strive to preserve youth and beauty for many years.
Celery is one of the few vegetable plants that is used from top to root, both fresh and dried.
The most popular, of course, are the leaves, stems and roots of fresh celery. They are much softer, juicier and more tender than the corresponding parts of fresh parsley. However, even in dried form, the percentage of nutrients in celery does not decrease.
The chemical composition of the plant, rich in vitamins and minerals, makes it popular in the treatment and prevention of many diseases, both in folk and traditional medicine.
The beneficial oil that celery seeds are so rich in is widely used in perfumery.
It's best if you have celery on your table all year round. Because this plant undoubtedly has the most beneficial properties in its raw form.
Celery leaves provide invaluable support to the heart muscle and are used in the treatment of gout and rheumatism. Celery affects the processes of hematopoiesis and water-salt metabolism, therefore it is very useful for older people. The diuretic properties of the plant make it successful in treating urinary tract diseases.
The wound-healing and anti-inflammatory properties of celery have found their use in folk medicine in the treatment of purulent ulcers and wounds.
The use of celery root is no less popular:
It has a beneficial effect on cleansing the body and strengthening the immune system.
Many women love it for its anti-aging effect.
Celery root is involved in the process of preventing a huge number of diseases associated with the activity of the kidneys, liver, and nervous system.
Celery root normalizes the functioning of the gastrointestinal tract.
Celery roots are part of modern diets, helping the body get rid of obesity.
It is simply impossible to gain weight on celery: the combination of low calorie content and a high percentage of fiber contained in the plant prevents hunger.
Celery juice is not inferior in usefulness to roots and leaves. It is used in combination with other means:
for the treatment of urolithiasis,
to improve the secretion of gastric juice,
to relieve allergic reactions,
to remove toxins from the body, which helps maintain the body in tone throughout the day, improve mental and physical performance.
Celery is especially popular among the male population, as it is a natural aphrodisiac, restores libido and helps treat many diseases that lead to a decrease or loss of potency.
The essential oils that make up celery seeds make them popular in the treatment of diseases associated with liver and kidney failure, enhancing the sexual function of the body, and being used in sleeping pills, analgesics, prophylactic, and wound-healing agents.
Celery has been used in folk medicine for a long time.
Peeled juicy celery stalks are eaten raw with salt. Used for making juice.
Juice obtained from fresh chopped root by squeezing: 1-2 teaspoons, drink 2-3 times a day, half an hour before meals.
Infusion: 8-10 g of chopped fruits are infused in a glass of cold water for 2 hours; drink the infusion 1 day in advance, or 34 g of root per 1 liter of water, leave for 8 hours; 1-2 teaspoons 3 times a day.
Lotion: Mix half a glass of juice (or cake from crushed fresh celery leaves with juice) with half a glass of vinegar and half a teaspoon of salt; mix all this and apply a cloth soaked in the liquid, changing often, to the sore (inflamed) places.
An infusion of celery roots is used as a diuretic and for constipation.
It is also used for kidney diseases and gout.
In folk medicine, it is believed that it is especially effective to take squeezed juice from celery roots. It should be used 1 - 2 teaspoons three times a day 30 minutes before meals.
Dry hot weather is easier to bear if you drink a glass of fresh celery juice in the morning and the same amount in the afternoon, between meals. This normalizes body temperature and we feel great.
A mixture of celery juice with other juices is very useful and gives almost phenomenal results in case of vitamin deficiency and other ailments.
For nervous disorders resulting from degeneration nia(nerve sheath degeneration), drinking carrot and celery juices helps restore them.
If the food taken does not contain sufficient amounts of sulfur, iron and calcium, or even there is a large amount of these elements, but they are in an inorganic form, devoid of vitality, then disorders such as asthma, rheumatism, hemorrhoids, etc. can be caused.
It increases tone, improves appetite, has a diuretic and laxative effect. It is best drunk by obese people with metabolic disorders and fatigue. The juice contains vitamins C, B 1, B 2, PP. For prevention, one or two teaspoons of juice 3 times a day, 30 minutes before meals, is usually enough, up to 100 ml per day. The following combinations are popular: carrots, beets, celery (8:3:5), carrots, cabbage, celery (1:4:5), carrots, celery, radish (8:5:3).
Use in cooking
Celery leaves are more fragrant than parsley, so it is used in food in smaller quantities. Celery is used a lot in Balkan, American, English, and French cuisine. Celery tops, seeds, dried and crushed leaves are used as spices for soups, sauces, and sprinkled on spit-roasted meat. Dried, ground celery tops are mixed with salt and used to add salt to dishes. Fresh celery tops are added as a spice to soups, sauces, fillings, pates, cutlets, stews with vegetables. Celery is also used to make soups, salad and puree are prepared from the root vegetable, it is stewed as a side dish, and fried like schnitzel.
The breadth of its application is truly limitless! Here are just the main ways to use celery:
Many culinary delights include greens and celery roots.
The seeds are used in many national cuisines as a seasoning.
Back in the Middle Ages, celery was known as a vegetable and spice plant. Celery has a strong aroma, sweetish and bitter spicy taste. Use dried herbs and celery seeds. As a spice, it is added to vegetable soups, side dishes, sauces, and also when preparing various types of meat. Fresh leaves are added when canning various vegetables.
Celery is also very popular as a vegetable. In many cuisines around the world, its root vegetable is stuffed, fried, cutlets are made from it, stewed, soufflés and casseroles are prepared, and caviar is made from it.
Celery cutlets
5 tbsp. Soak a tablespoon of oatmeal in water or milk for an hour until it thickens. Finely chop 2 celery tubers, add finely chopped celery greens and onion, 2 eggs, grated lemon zest and salt. Mix all this with oatmeal and 2 tablespoons of wheat crackers. Make cutlets from the prepared minced meat and fry in boiling vegetable oil until golden brown.Caviar
It is also easy to prepare celery caviar: boil 2 medium-sized tubers in salted water, strain and prepare a smooth puree. Crush 5-6 cloves of garlic with salt, add 3 cups of walnut kernels (10-15 nuts) and crush again. Combine the prepared products, mix well, add vinegar, vegetable oil, salt to taste, stir and sprinkle with black pepper and finely chopped parsley. It's very tasty and healthy.Waldorf salad.
250 g of celery roots and 250 g of unpeeled apples are cut into small cubes, add 100 g of coarsely chopped nuts (walnuts). Mix 100 g of mayonnaise with 2 tablespoons of lemon juice, add a little salt, and you can add a little whipped cream. Mix all this with the salad and refrigerate. Serve the salad on lettuce leaves.Salad "Port Said" (Egypt)
2 servings 2 celery roots, 2 bananas, 2 apples, 20 g green salad, 2 tomatoes, mayonnaise. Peel the bananas. Do not throw away the peel. Peel the celery, cut into strips, bananas into slices, peeled apples into cubes, lettuce into strips. Mix everything, add finely chopped tomatoes. Season with mayonnaise. Make cups from banana peels and fill them with salad.Salad "Grace" (Australia)
2 servings 2 celery roots, 2 green sweet peppers, 2 red sweet peppers, 2-3 apples, mayonnaise, salt, ground black pepper. Cut celery root and sweet green pepper into strips, sweet red pepper into rings, apples into pieces. Mix everything, season with salt, black pepper, mayonnaise.Celery and orange salad
1 serving: 1 celery root, 1 orange, 1/2 cup olive oil, lemon juice. Cut the celery root into small strips, mix with orange slices, peeled and cut into four parts. Season with olive oil. Beat with lemon juice.Celery and mushroom salad
2 servings 100 g celery root, 100 g potatoes, 100 g mushrooms, 60 g mayonnaise, 1 egg, salt, ground black pepper, dill. Boil potatoes, celery and mushrooms separately. Cut the vegetables into slices and the mushrooms into strips. Mix everything, season with salt, pepper, mayonnaise. Sprinkle finely chopped dill and chopped egg on top.Celery and pumpkin salad
3 servings 150 g boiled celery, 50 g boiled (or stewed) sweet and sour pumpkin, 100 g tomato puree, 300 g mayonnaise, salt, ground black pepper. Cut celery and pumpkin into cubes, mix, add salt and pepper. Mix the mayonnaise well with the tomato and season the salad with the sauce. Mix. Garnish with parsley.Celery and apple salad
Cut celery and apples into strips, combine with pickled sweet pepper rings, season with sugar, sprinkle with lemon juice. Mix 2 tablespoons of mayonnaise with 1 glass of sour cream and pour over the cooked celery and apples. For 0.5 kg of apples take 0.5 kg of celery.
Celery juice julep
Celery juice 50 g. Carrot juice 30 g. Lemon juice 10 g. Mint syrup 20 g.
All components are mixed and cooled before use. This drink is especially useful for loss of physical strength and for smokers, as it has anti-nicotine properties.
Contraindications
Over the many years of using celery, I have never seen anyone write or talk about contraindications associated with its use. However, studying the properties of the plant and learning the results of its action, it should not be abused by people with high acidity of gastric juice, as well as by women prone to uterine bleeding.
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