SMALL BITES: Did You Know? Celery — FUN to Do! Grow Celery — At the Root of All Celery — Celeriac
What are SMALL BITES?
They come to you weekly… with the occasional Xtra Edition. Three easily digestible bits, bites of something intended to inform or help you…
Why SMALL BITES, not large bites? It’s a matter of personal preference. I love small bites of information (like those you see here), or small bites of something savory or sweet – a cheesy, meaty taco, a cake donut with thick frosting and sprinkles, a cuppa coffee or a cuppa herbal tea — or, when pressed for time, small bites of conversation with friend or loved one. Short and sweet. I loved introducing a different version of small bites into my young kids’ lives – swimming, tennis, music, dancing, theatre that they could either pick up and run with, or leave alone, as they liked.
Today, let’s enjoy SMALL BITES of celery.
I hope you’re enjoying these SMALL BITES! I also hope you’ll join me on my mission to seek out healthy, GMO-free food. Consider sharing these weekly SMALL BITES with friends and fam. I’d appreciate it!
To your best health ever,
Natalie
SMALL BITES #10
- Did you know…
… that one of the varieties, Golden celery, is grown away from sunlight? At harvest, it’s green-less. Pascal, the best-known/best-loved variety, grows above ground and is packed with chlorophyll.
… that, before the 16 century, celery was all about its use as a medicinal? Now, it’s one of the most popular, versatile veggies you’ll find in your grocer’s produce section. A lot of us use the greener outer stalks in stews, soups, in casseroles and hot dishes, in egg and tuna salads, in lettuce salads. (Whew! That’s versatility!) I, for one, prefer the lighter, more tender center stalks for munching with hummus or nut butter. Just say “yum!”
Did you further know that celery is one of the most heavily-sprayed crops? It’s best to avoid those “-cide” dishes and opt for organically grown celery. Or check out your area’s farmer’s markets. Does the farmer use chemicals for weed control in his garden? Just say “no” if he answers “yes.”
Besides its versatility in the kitchen, crunchy, delicious celery is low-cal. It’s alkaline, and it comes with a healthy “package” of vitamins and minerals – vitamins A, C, and K; folate, potassium, manganese, flavonoids (zeaxanthin, beta-carotene, lutein), sulphur. It’s very high in magnesium and iron. In his book, Fresh Vegetable and Fruit Juices, N.W. Walker, D.Sc., writes that celery contains a high percentage of vital organic sodium (a very good thing). What’s not to love about celery?
TIP: To cool down on a warm or hot summer day, sip on a glass of fresh celery juice.
- FUN to Do – Grow Celery
Ever have the itch to grow celery? You’ll be surprised at how easy it is, in this short video. First, you start with a bunch of celery, then… Take it from there, Cali Kim!
- At the Root of All Celery … Celeriac
It’s not a pretty veggie. In fact, you may leave it in the produce cooler in favor of radishes or rutabagas. Fact is, celeriac, the root of the celery plant and kissin’ cousins to fennel, parsnips, and parsley, comes with its own package of nutrients you’ll like: vitamins B6, C, and K, and minerals, magnesium and potassium. Some say celeriac root tastes like a combination of strong celery and parsley. It gives a tasty kick to whatever you use it in.
Serve celeriac root in a couple ways: Raw, grated on a salad of grated beets, apple chunks, walnuts, and pumpkin seeds. Or add it to soups and stews.
That’s it for this week, dear reader. Enjoy your weekend — and see you right here for the next edition!
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Herbs: Cilantro—more than a just pretty face!
The herb cilantro is new to our organic pantry as of a few months ago. I’d read in one of the health newsletters and digests I rely on for accurate, up-to-the-minute information that cilantro helps rid the body of heavy metals. Those toxins are pretty hard to dodge these days. It’s a good bet we’re all dealing with heavy metal’s effects in one way or another. Daughter Heather and I headed to our organic food co-op to pick up our first bunch of cilantro.
Pretty, isn't it? But cilantro is an herb with more than a pretty face!
Wish I could say I love the taste, or even like it. I don’t. Neither does Heather. Nevertheless, for the sake of good health, she adds it to salads, in the hope that the other ingredients swallow up cilantro’s unwelcome taste. Hasn’t worked so far. So, in my thinking, it comes down to this: Cilantro has a lot going for it. Forget the taste, and go for the healthy profile it offers. I’ve already mentioned the work it does on heavy metals. In addition, it aids digestion (including preventing intestinal gas), and it’s richly packed with flavonoids and phytonutrients, iron and magnesium. You’ve just gotta love those benefits–even if enjoying them means lying to your tastebuds!
If you’re thinking of adding cilantro to your pantry, here are a couple more things to know:
- It comes from the leaves and stems of the coriander plant.
- Cilantro belongs to the carrot family.
- It’s available year-round (sorry, Heather!).
- Cilantro’s a/k/a (also known as) is Chinese parsley.
- It’s used liberally in Asian, Caribbean, and Mexican cooking.
- It takes great in pesto!
- As an essential oil, it bears antibacterial, even fungicidal, properties.
If you’re already thinking ahead to Garden 2012 as we are, cilantro will fit right in. This site gives straightforward, easy gardening instructions for planting the herb.
And finally, eating the herb isn’t the only way to grab onto its benefits. It’s available in liquid supplement form from one of my favorite sources, Herb ‘n Essences. While you’re at their website, sign up for their newsletter.
Cilantro may not be the queen of all herbs, but it has so many health benefits, I plan to keep a bunch of it on hand in our Organic Pantry.
Natalie M. Rotunda's Organic Pantry Blog 
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