Chopped and dried at the peak of freshness, our Cross-Cut Celery offers a convenient and easily storable way to add the fresh flavor of this staple vegetable to any dish.
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To rehydrate, combine 1 part Cross-Cut Celery with 4 parts water in a saucepan over high heat. Bring to a boil, then reduce heat and simmer 10 to 15 minutes, or longer to desired tenderness. Drain before using. If using directly in a cooked dish without reconstituting, be sure to add additional liquid to allow for absorption.
Celery originated in the Mediterranean region more than 3000 years ago. Evidence shows that celery was used as a medicinal plant in ancient Egypt and that ancient Greek athletes were awarded wreathes of celery leaves to commemorate winning.
A member of the same family that includes parsley, carrots, fennel and dill, celery is valued for its sweet, slightly salty, slightly peppery flavor and its aromatic qualities. Along with carrots and onions, it makes up the mixture "mirepoix," which is the foundation of nearly every sauce and numerous dishes in classical French cooking.
Celery seeds can also be used as a flavoring or spice, either as whole seeds or ground and mixed with salt as celery salt.
Today, more than 1 billion pounds of this crunchy, low-calorie vegetable are produced in the U.S., with California, Michigan and Florida leading the way. Adults eat about 6 pounds of celery per year. Most of the celery grown is in the Pascal family, which is larger than most other celery types, with firm, solid stalks and leafy ends.
Country Bread Stuffing
Diced Carrots, Thyme and Chopped Onions are all part of traditional bread stuffing. All of our dried herbs and vegetables simplify the process and significantly cut prep time.