Friday, April 17, 2009

Cutting Celery

Cutting celery is a great, but rather uncommon culinary herb. It's in the parsley family and grows like parsley, but tastes like celery. You use the foliage, because it does not develop a stalk. It looks similar to flat leaf parsley, but with a darker, larger leaf and a distinct celery flavor. It often survives through much of the winter. It seems more perennial than biennial, although with age, the flavor becomes stronger. Occasionally, I'll replace the plant and start fresh. Cutting celery can be substituted for celery in almost any recipe—the flavor is that good! I use it in soups, stews, tuna or chicken salad, green salads, etc. The foliage is easily harvested. Use it fresh, or freeze it or dry it for winter use.

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