CELERY WITH RANCH DIP

The celery that we know today was derived from wild celery. It origins are thought to be in the Mediterranean regions of northern Africa and southern Europe and areas extending to the Himalayas.

A BITE OF HISTORY Celery leaves were part of the garlands found in the tomb of pharaoh, Tutankhamen, who died in 1323 BC. In Homer’s Iliad, horses grazed on wild celery growing in the marshes of Troy. In the Odyssey meadows of violet and wild celery surrounded the cave of Calypso.

Celery is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy tap root. Celery is also grown for its seeds. The seeds yield a valuable volatile oil used in perfumes, medicines and spices.

Celery is eaten raw, in salads or with dip. Its crunchy texture and distinctive flavor make it popular. It is also used in cooking. Celery, onions and carrots make up the French mirepoix, used as a base for sauces and soups. Celery, onions and bell peppers are the trinity of Louisiana creoles and Cajun cuisine.

Celery is valuable in weight-loss diets, where it provides low calorie dietary fiber bulk. Celery is an excellent source of Vitamin C

Celery is among a small group of foods (headed by peanuts) that appear to provoke severe allergic reactions. In contrast to the peanut allergy which is most prevalent in the US, celery allergies are most common in central Europe.

Celery grows to a height of 12 to 16 inches and is composed of leaf-topped stalks arranged in a conical shape that are joined at a common base. Celery is in the same family as carrots, fennel, parsley and dill.

REFERENCES Childrens Literature: The Celery Stalks at Midnight by James Howe Pass the Celery, Ellery! by Jeff Fisher