Ground Celery

- Delivered in a resealable pouch -

Non-GMO - Non-irradiated - No nanomaterials -

Culinary Uses:

Its flavor is strong and aromatic, much more intense than that of parsley, and reminiscent of lovage.

This fine powder of ground celery is made by grinding the seeds and will enhance your soups in Russian and Scandinavian styles, sauces, vegetables, stews, and pot-au-feu. It can also be used in broths for seafood and fish (though I personally prefer using seeds or leaves for this purpose) and in carrot and tomato juices. Mixed with salt, it forms the famous "celery salt," a perfect match for tomato juice!

Rich in sodium, it can be used to reduce salt in dishes while imparting its distinctive flavor. Note that "celery salt" refers to the ground celery itself and should not be confused with "salted celery," which is a mix of salt and celery.

Who Am I?

Origin: India

Scientific name: Apium graveolens

Common names: Marsh parsley, Marsh ache, Aromatic ache, Italian celery, Celery salt

The culinary properties of celery are well-known, but it is also noted for its medicinal benefits, possibly due to its antioxidant content.

Please note: some individuals may experience allergies to celery.

A biennial herbaceous plant in the Apiaceae family, celery is cultivated as a vegetable plant for its leaves, roots, and seeds. Its white umbels bloom from August to October.

In the wild, celery grows in European meadows, especially in the Mediterranean basin, near streams, and in damp areas.

There are four major varieties: Marsh parsley (var. Graveolens), Celery stalk (var. Dulce), Celeriac (var. Rapaceum), and Cutting celery (var. Secalinum). It is a demanding plant, thriving in nutrient-rich soils and requiring abundant water.

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A Brief History:

Celery was initially called "ache," derived from Latin, meaning "that which grows in water," referring to its natural habitat.

The term "celery," first recorded in 1651, was borrowed from an Italian dialect, itself originating from the Latin "selinon," the original Greek word for the plant.

500 years ago, the Chinese were already using it in their cuisine, while the Egyptians harvested its leaves, stems, and seeds for seasoning purposes.

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