CELERY
ORIGINS
The therapeutic value of celery (Apium graveolens) were known even in ancient times: 1,000 years before Christ, Greek writings such as Homer's Odyssey contained references to the use of this plant as a medicinal herb. In the Middle Ages, the abbess Hildegarde of Bingen considered celery to be a panacea against all ills.

CELERY CULTIVATION
Celery production in Italy is more than 150,000 tons, 80% of which comes from just 4 regions: Piedmont (27%), Apulia (24%), Latium (15%) and Emilia-Romagna (10%).
The most important varieties are the Chioggia Green, Romagna Giant, Pascal Green, Perpignano Green for green celery; Asti Golden, Golden Giant, Golden Rod for golden celery; and Pearl, Utah 52-75, Florida 683, Winter Nicolaus, and Lepage for white celery.

THE CELERY CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF CELERY
A member of the Umbellifer family, celery has a biannual crop cycle.
During the first year, the celery forms a voluminous, stringy root system with many branches, while in the second year it grows the stalk, from 30 to 100 centimeters tall topped with flowers grouped into umbrellas.
The hermaphrodite flowers consist of a small chalice and a corolla of 5 greenish-white petals.
The fruit, which ripens two months after flowering, is a tiny brown achene.
For advanced growing of celery to be eaten fresh, planting takes place in December-January. Transplants are always done indoors, placing the seedlings in rows 20-25 centimeters apart and 10-15 centimeters within the row. The plants are ready to harvest in spring.
Summer-autumn crops for fresh consumption and industrial processing are planted instead in open fields.
Celery, considered to be an impoverishing crop, requires deep, fresh soil rich with organic substance and requires a great deal of water.
There are numerous varieties available, distinguished between early and late bloomers, those suitable and unsuitable for preservation, with green or golden stalks, for protected or open field growing.
Its characteristically aromatic scent and pleasant taste makes celery a very flavorful vegetable that is very popular with consumers.
Though available year round, the most tender celery is present on the market in April and May.

CONSUMPTION AND STORAGE
In addition to its diuretic and digestive properties, celery tones the nervous system and stimulates the endocrine glands, especially the suprarenal glands.
Thanks to its high content of sodium, potassium, and calcium, its mineral properties are also considerable. The nitrates it contains help purify the blood, and celery is recommended against rheumatism, gout and renal colic. Celery is also considered to be an excellent aphrodisiac.
In cosmetics, its juice is used to make the skin glow and to heal scars.
It may be eaten fresh, in salads and dips, or used as an ingredient in soups, stews, and other flavorful dishes.
Because of its well-known digestive properties, raw celery should be eaten before meals, or added in abundance to salads and soups.
Celery hearts may also be eaten raw, while the more fibrous outer stalks are best for cooking.
Stored in the least cold compartment of the refrigerator, celery can remain crisp for as many as 4-5 days. At a temperature of approximately 0°C and a relative humidity of 90-95%, celery may be stored for 2/3 months.


NUTRITIONAL AND ENERGY INFORMATION FOR CELERY
(100 grams of product)

Edible part 80 % Water 88.3 g Proteins 2.3 g Lipids 0.2 g Glucides 2.4 g Fiber 1.6 g Energy 20 kcal

Sodium 140 mg Potassium 280 mg Iron 0.5 mg Calcium 31 mg Phosphorus 45 mg Niacin 0.2 mg Vitamin C 32 mg

Source: National Nutrition Institute

RECIPE

Baked Celery Hearts

Ingredients for 4 people: 4 stalks celery, 10 walnuts, 500 ml stock, 20 g butter, one small onion, ˝ cup red wine, oil, salt, pepper.

Remove the outer (toughest) part of the celery; shorten and divide in half lengthwise. Clean and boil in salted water for at least 5 minutes. Drain and place the celery in an oven-proof dish. Meanwhile, peel and chop the onion and sauté it in three tablespoons oil; add the wine, bring to a boil and pour over the celery. Shell and finely chop the nuts, then sprinkle over the celery, adding a dash of pepper and covering with broth. Bake in preheated oven at 180 °C for 35 minutes and serve.

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