This page talks about growing herb celery and its benefits.
Cutting celery, also known as leaf celery, is an annual plant frequently used in East Asian cooking. While the stalks and the leaves are both used, the leaves are used most frequently. There are three types of celery used in cooking: stalk celery, common to most US grocery stores; celery root and cutting celery, used in European and Asian cooking. Cutting celery looks very similar to Italian parsley, but with thin, hollow stalks, and is known for having the strongest flavor. Cutting celery grows to a height of 18 inches.
Begin planting in early spring, after the last frost as it is not frost tolerant. Mix soil with compost as cutting celery prefers fertile soil. Plant seeds barely below the surface of the soil, roughly 30 seeds per square foot, with 18 inches between rows. If planting for a small family, one or two square feet should provide plenty of cutting celery. It should germinate within 7 to 14 days of planting.
Cutting celery can also be grown in containers in a kitchen window garden, where it will continue to produce even after the weather cools. Wherever you plant it, it gets plenty of sun light and apple water. Cutting celery prefers likes lots of water.
Cutting celery should be ready for harvest within 80 to 85 days from planting. You harvest it like other herbs, but cutting off the leaves as you need them. Cut stems only ¾ of the way down the stalk so that the plant continues to grow. Cutting celery does fine with frequent harvesting. It can can be used to flavor soups, stews and mixed vegetables.
Try this pink risotto recipe:
1 large bunch of cutting celery
1 tablespoon extra virgin olive oil
3 green garlic stalks, chopped
1 tablespoon chopped Italian parsley
3 canned tomatoes, seeded and chopped
salt and pepper to taste
6 cups chicken broth
3 tablespoons unsalted butter
2 cups Arborio rice
1/4 cup grated Parmesan cheese, plus additional for table
Dice cutting celery. In a pan, cook olive oil, garlic and parsley on low heat for 2 to 3 minutes. Add tomatoes, salt and pepper. Cover and cook on medium-low heat for 5 minutes. Set aside. Bring broth to a boil. Cover. Set aside.
Melt 2 tablespoons butter in pan with diced celery. Cook on low for 5 minutes. Add tomato sauce to the pan and cook another 5 minutes. Add rice and stir. Cook for 2 minutes. Add enough broth to cover the rice and celery, leaving some of the leaves in reserve. Simmer with lid partially covering rice until all the broth is absorbed. Continue adding enough broth to cover rice and simmering until rice is al dente, approximately 18 minutes. Stir frequently. Stir in reserve celery leaves.
Remove from heat. Add remaining butter and Parmesan cheese. Salt and pepper, if necessary. Stir well. Serve with extra Parmesan cheese on the side.
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