Celery leaf: recipes for the winter
Petiole celery is often used in cooking for preparing various salads, soups and snacks. Juicy and aromatic stems give the ready-made dishes a piquant taste and pleasant aroma, and also contain many vitamins. To successfully save this product for the winter, various preparations are prepared from it, which are perfectly stored until spring. This article lists the useful and harmful properties of celery, and also provides step-by-step recipes for making the most popular snacks from this plant.
Useful and harmful properties
Fresh stems contain a lot of useful substances, so this product has a beneficial effect on the human body. The plant has a rich composition - in its leaves there are vitamins A, B1, B2, B3, B5, B6, C, E, K, valuable amino acids, essential oils and trace elements, as well as fiber.
Did you know? Celery is a “negative calorie” product — the body spends more calories than it receives in return for digesting it.
- Celery has the following beneficial properties:
- slows down the aging process in the body;
- relieves fatigue and helps fight stress;
- improves digestion;
- contributes to the normalization of water-salt metabolism;
- eliminates a headache;
- lowers blood sugar in diabetics;
- beneficial effect on the work of the heart;
- reduces joint pain and relieves swelling;
- increases the overall tone of the body;
- promotes wound healing;
- stimulates the brain;
- removes toxins from the body, purifies the blood;
- strengthens the immune system;
- helps to cope with diseases of the genitourinary system;
- enhances sex drive;
- helps to fight excess weight effectively.
Despite the long list of useful properties, when consuming a plant, one must observe the norm, since in large quantities it can be harmful to the body.
- This product is contraindicated in such cases:
- hypotension - the leaves and root of the plant lower blood pressure, which causes a deterioration in well-being;
- the presence of allergies - the stem contains substances that can cause an allergic rash;
- acute diseases of the digestive system (ulcer, gastritis) - stimulating the production of gastric juice, the product increases pain in the stomach and intestines;
- the last trimester of pregnancy - the stems of the plant can cause food allergies in the baby;
- uterine bleeding - the product stimulates blood circulation, therefore it can aggravate the situation;
- for women during lactation - the constituent elements of celery pass into breast milk, change its taste and smell, and can also cause allergies in the baby;
- urolithiasis - the product has a strong diuretic effect on the body, which can provoke the movement of large stones.
Important! The daily intake of celery for a healthy adult is 160-200 g.
Celery Harvest Recipes for the Winter
The most useful composition is only fresh celery stalks, but in order to preserve the product for the winter, it can be salted, frozen, pickled and canned with other ingredients. Thus obtained preform has excellent taste characteristics and is not bad stored for a long period of time. The simplest recipes for blanks from a plant are described later in the article.
- Wash celery under running water, and then dry a little. Remove the lower edges of the petiole, which are weathered, leaving only an elastic and good stem.
- Select plants with thick stems.Cut their lower part, located under the leaves, and then chop it into small pieces (sliced, as for a salad).
- Put the resulting small pieces of the stem into a plastic bag and tie it. Place in the freezer.
- Finely chop the leaves and remaining thin stems of the plant with a knife.
- Also fold the resulting cut into a bag, release air from it and tie. Place the workpiece in the freezer.
Video recipeFreezingVideo Recipe: Freezing
Important! Thawed stems cannot be used for repeated freezing.
Pickled root and petioles
You can not only eat the celery stalk fresh, but also prepare delicious pickled snacks from it. The root of the plant is also used for this, and the process of preparing most dishes from this product is very simple and does not require special skills.
Pickled Celery Root
6 50 minutes
- Wash celery root under running water. Peel it and cut into small cubes with a side of about 1 cm.
- Soak chopped root vegetable in 1 liter of cold water with the addition of 1 tbsp. l lemon juice so that it does not darken.
- Boil 1 l of water on a stove, adding 30 g of salt, 15 g of sugar and 2 tbsp. lemon juice. Immerse chopped celery in a boiling mixture for 3 minutes, then pull them out and place in ice water.
- Boil 1 liter of water in a separate container for the marinade. Add the rest of sugar and salt, 2 tbsp. lemon juice and fennel seeds. After boiling, cook the marinade for about 4 minutes.
- Fold the chilled root pieces into a colander so that all the water glass. Fold the root crop into a sterilized container.
- Remove the boiling marinade from the heat and immediately pour into a jar of vegetable cubes. Close the container with a lid.
- Leave the root pickled for 4 days. After that, the product is ready for use.
Pickled Celery Stalks
black pepper (peas)
- Rinse the celery stalks under warm running water. Remove the lower part and each leaf of the plant, and cut the resulting petioles into small pieces of 2-3 cm.
- Wash and dry the parsley. Peel the garlic cloves, cut into thin slices.
- Put peas of black pepper, garlic and parsley in a deep bowl. Paste celery on a layer of spices, seasoning them with ground chili.
- To prepare the marinade, boil water over a fire, adding sugar and salt to it. After boiling the mixture, add lemon juice and remove the marinade from the stove.
- Pour boiling marinade over the container with ingredients. Cover the mixture of ingredients with a flat lid and put oppression on it (for this you can use a small jar filled with 350 ml of water).
- Leave the bowl with petioles at room temperature until the mixture cools completely, and then move it to the refrigerator with the yoke for 3 days. After this time, the snack is ready.
Important! Pickled celery snacks should only be stored in the refrigerator in a hermetically sealed container.
Dry salting method
celery stalks and leaves
- Rinse celery under running water and slightly dry it. Trim the bottom of the stems by 2-3 cm.
- Finely chop the leaves and petioles, and then mix them with salt.
- Place the mixture in prepared sterilized jars, squeeze a little.
- When juice comes out on the surface of the mixture in the jar - plug the container with a lid.
Canned Celery in Tomato Sauce
2 tbsp. l
- Wash the tomatoes and squeeze the juice out of them. Pour it into a saucepan and put on fire. After boiling, cook the mixture for about 60 minutes.
- Add sugar, salt, vegetable oil, spices and vinegar to tomato juice. Boil tomato sauce for 20 minutes over low heat.
- Rinse the stems of plants and slightly dry. Cut them into small pieces.
- Add celery to tomato sauce, mix.Boil the mixture for 25 minutes and then remove from heat.
- Pour the resulting mass into sterilized containers, roll up. Turn the cans upside down and wrap.
Did you know? In Russia, celery gained popularity thanks to Catherine II, who was very fond of eating it.
Features of storage at home
Fresh product can be stored in a dark and cool cellar for 2 months - for this you need to remove all the leaves from the plant and drip its rhizome with sand to a depth of 2-3 cm. For canned workpieces, storage is provided in the cellar or in the cool corridor of a city apartment for 1 years, and frozen stems remain fresh in the freezer for the same amount of time.
Celery stalks are a tasty and useful addition to the daily menu, and are also often used to prepare a variety of preparations for the winter. Using the recommendations listed in this article, you can choose the method you like most to prepare the product, while maintaining the ability to eat it even in the cold season.