Celery is a plant originating from the Mediterranean Basin. Its scientific name is Apium Graveolens var. dulce and it belongs to the Apiaceae family. It is often called ‘celery stalks’ or ‘blanched celery’.
Written evidence shows that this herb appeared in 800 BC. The Chinese and Egyptians started using it in cooking in 500 BC. Celery appeared in Italy in the 17th century and, a bit later on, in France and the whole of Europe. Nowadays, it is sold in the form of bunches and used as a herb.
The plant measures from 50 to 70cm in height. Celery grows in chalky soils rich in organic matter in the sun or partial shade. It thrives in humid and rainy climates. Seeding takes place from January to March and the tubers are harvested from September to October.
The plant is grown for its roots (used as a vegetable), green leaves (fresh or dried) and young, hollow stems.
Whether raw or cooked, celery is characterised by its strong, refreshing flavour and sweet, crunchy texture.
It is very popular in French cuisine and is especially used to enhance the flavour of cheese, soups, béchamel and other sauces, potatoes (gratin, mashed or sautéed), fish, cauliflower and tomatoes (juice, salad, velouté).
Celery can also be used as a herb in pot-au-feu or mussels in white wine.
Flacon de 40g
It enhances the flavour of soups, sauces, potatoes (gratin, mashed, sautéed), fish, cauliflower and tomatoes (juice, salad, velouté, etc.).
Very popular spice in French cuisine.Where to find this product ?
Perfect with tomato juice, it is also used in some cocktails, such as the Bloody Mary.Where to find this product ?
It is sold in a packet, enabling excellent preservation of the product and its quality.Where to find this product ?
Our product is ground and used mainly for dishes with a short cooking and infusion time. It is sold in a packet, enabling excellent preservation of the product and its quality.Where to find this product ?