Celery
We use the celery leaves as an herb and the seeds as a spice. Both the herb and the spice are very popular in cooking, for example, to flavor soups and sauces. The root is eaten as a vegetable. The leaves and the seeds have different origins. For example, celery leaves are native to Europe, growing from Scandinavia to North Africa. Verstegen's celery leaves come from Germany. Celery seeds, on the other hand, come from India, and Verstegen's celery seeds also originate from there.
The characteristics of celery
Celery grows on biennial celery plants that reach a height of about 1 meter. In the second year, green to cream-colored flowers appear and seed production begins. The leaves are fragrant, serrated, and a fresh green. The aroma is deeply aromatic. The celery seeds are small and narrow with fine ribs and an olive green/khaki color. The aroma of the seeds is somewhat lemony/hay-like.
Different types of celery
There are several types of celery. We know celery that we call cutting celery, leaf celery, bunched celery, and bush celery. Celeriac is a variety of cutting celery where the plant forms a bulb just above the ground, with a diameter of about 10 cm. Blanched celery is also a variety of cutting celery. This is a plant with wide leaf stalks that is primarily used as a vegetable.
The use of celery in cooking
Celery is very popular in cooking, both as a vegetable and as a herb/spice. Celery leaves are often used as a garnish, but also to flavor soups and sauces. Ground celery seed is also used as a salt substitute. Celery salt as a sprinkling mixture is therefore known worldwide for adding flavor to dishes. The herb and spice are also found in stews, tomato dishes, and spice mixes.
