Vegetable of the Month: Celery and Fennel

Celery, a household staple to some, an appetizer or snack to others, either way, this beloved vegetable has made its way into millions of households over the years. Celery has its roots in sixteenth century northern European history. Celery is related to anise, carrots, parsley and parsnips.

Celery is often sold in loose stalks and also pre-packaged celery hearts. Celery hearts are the inner ribs of the celery. Today celery is predominately grown domestically in California and Florida with many different varieties on the market, the most common being Pascal. A member of the carrot family, celery was first recorded as a plant in France in 1623 and was probably developed either there or in Italy.

Its seed was brought to Kalamazoo, Michigan, in the 1850s from Scotland, and it became a commercial crop there.

Availability and Selection

Celery is available year round. Select celery that is compact in shape where the ribs feel firm and crisp and the leaves are green. Avoid celery that is bruised or discolored.

Storage and Preparation

Celery should be refrigerated in a plastic bag and placed in the crisper for up to two weeks. If the ribs are wilted, separate the ribs and place them in a bowl of ice water for several minutes before use.

Separate celery ribs and rinse thoroughly as dirt is often lodged between the ribs. To serve raw or in cooked dishes, simply cut to desire length.

Fennel

Often mistaken for celery, this vegetable has a different taste that is quite similar to anise or licorice. Fennel is often grown for its seeds and oil from the leaves and used for various food flavorings.

Fennel is native to southern Europe and the Mediterranean area. The name fennel originates from the Greek word for "marathon’ which is the famous battle at Marathon in 490 B.C. where the Greeks fought against the Persians who fought on a field of Fennel.

Availability and Selection

Fennel is available year round, with a peak season in fall and winter. Select fennel that are firm, have straight stalks, and green leaves. The bulbs should be compact in shape with the stalks fairly close and not too spread out. Avoid fennel that is discolored or show signs of splitting.

Storage and Preparation

Fennel is more delicate than celery and will dry out quickly. Before storing, cut the stalks off, wrap the stalks separately from the bulb in plastic bags, and store in the crisper section of the refrigerator. Fennel should keep for three to four days, but it is best to use it as soon as possible.

Wash fennel stalks thoroughly and use in soups and stews. The feathery leaves can be used as an herb or garnish. The fennel bulb must be washed, trimmed at the base, and then can be sliced as called for in the recipes.

Recipes

Fennel Citrus Salad
Makes 4 servings
Each serving equals 1/2 cup of fruit or vegetables
Source: Wegmans Food Markets

Ingredients

1 medium, about 1½ lbs, fennel bulb, thinly sliced
4 medium navel oranges, peeled and sliced
¼ cup thinly sliced red onion
¼ cup Kalamata olives, pitted
2 tsp olive oil
2 Tbsp fresh lemon juice

Combine fennel, oranges, red onion and olives. Drizzle with olive oil and lemon juice. Toss gently and serve.

Nutritional analysis per serving: Calories 130, Protein 3g, Fat 3g, Calories From Fat 26%, Cholesterol 0mg, Carbohydrates 26g, Fiber 7g, Sodium 90mg.

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