Celery first came into my life by means of my grandmother’s gelatin recipes. She used lemon flavored translucent lining with a wide variety of fruits, nuts, and celery which gave it a crunchy texture and a fresh, herbal taste with each bite. A long time had passed before I could recognize it in other foods, and as I began discovering it I began appreciating it more. I used it to accompany meats, beverages, pastries, or just raw with some sort of dressing. Celery is very versatile and delicious.
Celery’s scientific name is Apium graveolens and it has been highly appreciated by man for a long time. The version used today in dishes around the world was most likely developed in the Italian peninsula during the 15th century. The part of celery that is consumed is the stalk.
Celery is a source of vitamin A and helps maintain the immune system, sight, and appropriate absorption of lipids and vitamin C. Vitamin C is one of the best antioxidants in the body, and it also plays a part in collagen and a few neurotransmitters’ synthesis. Celery also contains minerals like calcium and magnesium and is also low in calories. One stalk of celery has just 6 calories. Let’s take a look at what you think about these recipes I’m going to give you. Remember that celery can cause skin allergies in people that are sensitive to it, but if you are not, then enjoy it however you like best.
Tags: celery recipes stalk waldorf salat
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