Celery can be eaten whole - and leaf petioles and stems and tubers from the root form of celery and seeds (they are all over the plant, the most spicy, contain a lot of fats and vegetable oils). The most useful celery Celery: vegetable with obvious advantages   raw, when all the vitamins and biologically active substances are readily available for assimilation. By heat treatment in different types of vegetable are minerals, vitamins and most of the breaks. So the answer to the question of how to cook the celery is very simple: as little as possible-soar-fry cooking.

Leaves

In the leaves of celery, as well as throughout the plant, contains a unique vitamin and mineral complex, most in the vitamin Vitamins for everyone   C and high content of minerals such as potassium, sodium, sulfur. The leaves are very elegant, harsh with glossy dark green top and more opaque and whitish underside. When used in raw form it is better to grind, adding vegetable salads Vegetable salads: the generous gift of nature   or in soups as herbs and spices.

Stocking leaves for the future in two ways - salted and dried. In any case, wash the leaves thoroughly and dry with a towel (ideal to use paper towels, which gently soak the green without damaging it). Then dried out greens pour salt and placed in a three-liter bottle or other suitable dishes, which can be closed tightly. Absolutely can not use a metal container. As such, the leaves are kept fresh through the winter without losing flavor or vitamins.

If it is necessary to keep the leaves in a dry form, they are hung in a shady place for skvoznyachke (better loft nothing labeled) and dried to a bone dry condition. Properly dried leaves do not lose their green color and darken. The powdered form is stored in a sealed jar, and as a spice vitamin supplement is added to salads and first courses, to meat and fish, sauces, marinades and pickles.

Petioles

Juicy, crunchy and delicious stalks applicable in salads or as an additive basis, and they are often fried and stewed. Before cooking the stalks must be freed from the rigid outer skin, is very fibrous and inedible. To frying retain the maximum amount of vitamins, petioles often collapses in flour or breadcrumbs, sometimes cooked in batter.

The petioles especially a lot of sodium and chloride, so they are often quite salty taste. The remarkable quality: sodium chloride in its natural form completely replaces the salt from the salt shaker, but it does not harm the body. The stalks are also a lot of roughage, which is not digested in the stomach and intestines, but only a beneficial effect on the normalization of digestion and accelerate the passage of food through the intestines, cleansing the body of toxins and "slag".

Root

Pip celery most often used in salads in the form of grated cheese and in cooking soups as one of the types of vegetables. Due to the fact that the flesh is very fragrant, self celery in salads consumed little. In the first long-course cooked celery becomes tasteless, but the broth is obtained is very nourishing and fragrant. In slices, cubes and fry like a straw root stalks, obvalivaya in flour or bread crumbs.

Celery juice

Celery petioles contain up to 95% water, and therefore are made juice. Nutritionists and herbalists consider celery juice the most useful of all possible plant juices. It is usually not used in pure form and in mixture with carrot or apple, and is possible with pumpkin, cabbage and other.

Rich in vitamins, minerals and biologically active substances in the form of easy to digest celery juice makes a versatile and unique "medicine", indispensable for any person, especially in early spring. 100 g of petiole contain carbohydrates (10, 3 g), proteins (0, 36 g), fat (0, 64 g), ascorbic acid (11, 0 g), phosphorus (5, 0 mg), niacin (0, 09 mg) riboflafin (0, 018 mg), thiamine (0, 026 mg), iron (0, 54 mg), calcium (12 7 mg), vitamin A (36 4 IU units) and many other useful trace elements and organic acids.

Celery in all forms - natural vegetation "kit" that helps in almost all diseases and disorders.

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