Before the sixteenth century, celery was used exclusively as a medicinal herb. Now it has become one of the most popular vegetables in the world.

Some people say that the very act of eating celery has a slimming effect because chewing it uses up more calories than the vegetable contains. Although it may be insubstantial, celery nevertheless has a distinct and individual flavor, sharp and savory, which makes it an excellent flavoring for soups and stuffings, as well as good on its own or in salads. Celery is known to have been commonly eaten in salads in Italy for hundreds of years. The astringent flavor and crunchy texture of celery contrasts well with the other ingredients in salads such as Waldorf or walnut and avocado salad.

Celery in general can be served raw and finely sliced in salads. It also always works well in stir fries. Braised celery is tasty. Either whole or sliced, celery has a distinctive, savory, astringent flavor so it's excellent in soups or stuffings.

When celery is allowed to grow naturally, the stalks are green. However, by banking up earth against the shoots, celery is blanched. The stalks are protected from sunlight and remain pale and white. Consequently, at time of harvest white celery is often dirty, covered with loose soil, while green celery will be always be clean. White celery, which is frost hardy, grows best in the winter. It is more tender and less bitter than green celery and is generally considered superior. Celery, therefore, is thought of as a winter vegetable and is traditionally used at Christmas time, for stuffing as a sauce to go with turkey or ham.

As a crop, celery requires much water and nitrogen fertilizer.
The crop is ready to cut in 90 - 100 days after transplanting. Harvest by cutting below the ground through the tap root. The edible portion is the fleshy leaf petioles. If long periods of cool temperatures occur during growth, seed stalk development may occur. Over-mature plants show cracking and pithiness in the petioles.

During harvesting, choose firm bunches that are tightly formed; the leaves should be green and crisp. Store celery in a plastic bag in the refrigerator for several days. Leave the ribs attached to the stalk until ready to use. Limp celery can be revived by wrapping it in absorbent paper and standing it in a jar of water. Celery should be washed and trimmed of leaves at the base. To extend harvest, cut a few stalks off at a time.

Lately, celery root has become very popular throughout the restaurant scene, and the Food Network has contributed to its popularity. A different plant from green or white celery, it is called celeriac, and you can get it at the produce market. Mostly available September through May, it has not been available at the nursery

Primary nutrients of celery are folic acid and vitamin C.

Braised Celery with Goat Cheese
Serves 4, from Vegetarian and Vegetable Cooking by Christine Ingram

The sharp flavor of the celery in this dish is perfectly complemented by the mild yet tangy goat cheese. This recipe is an example of a quick and easy preparation to make a delicious accompaniment to many dishes.

2 tablespoons butter
1 head of celery, thinly sliced
6 ounces mild medium-fat goat cheese
3 - 4 tablespoons light cream or half and half
salt and freshly ground black pepper

1. Preheat the oven to 350°F and lightly butter a medium size shallow ovenproof dish.

2. Melt the butter in a heavy saucepan and fry the celery for 2 - 3 minutes, stirring frequently. Add 3 - 4 tablespoons of water to the pan, heat gently and the cover and simmer over low heat for 5 - 6 minutes, until the celery is nearly tender and the water has almost evaporated.

3. Remove the pan from the heat and stir in the goat cheese and cream. Taste and season with salt and pepper, and then turn into the prepared dish.

4. Cover the dish with buttered waxed paper and bake for 10 - 12 minutes. Serve at once.

Celery, Avocado, and Walnut Salad
Serves 4, from Vegetarian and Vegetable Cooking by Christine Ingram

The crunchiness of the celery and walnuts contrast perfectly with the smooth avocado. Serve this salad with a sour cream dressing as suggested, or simply dressed with a little olive oil and freshly squeezed lemon juice.

8 tender white celery stalks, very thinly sliced
3 scallions, finely chopped
2 ounces walnut halves
1 ripe avocado
Lemon juice

For the dressing:

1/2 cup sour cream
1 tablespoon olive oil
Pinch of cayenne pepper

1. Place the celery, scallions and walnuts in a large salad bowl.

2. Halve the avocado and, using a very sharp knife, cut into thin slices. Peel away the skin from each slice and then sprinkle generously with lemon juice and add to the celery mixture.

3. Lightly beat the sour cream, olive oil and cayenne pepper together in a pitcher or small bowl. Either fold carefully into the salad or serve separately.

Resources used for information:
- Vegetarian and Vegetable Cooking, by Christine Ingram
- The San Francisco Ferry Plaza Farmer's Market Cookbook,
by Christopher Hirsheimer and Peggy Knickerbocker
- The New Food Lover's Companion, by Sharon Tyler Herbst
- UC Davis, Vegetable and Information Center, (various leaflets)
- Sunset Western Garden Book, edited by Kathleen Norris Brenzel