Foraged Wild Celery
Inventory, lb : 0
Wild celery is readily distinguished from domesticated celery by its thin whispy stems and long, toothed, lush leafy foliage. Its coloring is true green throught, its aromatics herbaceous and an indicator of its flavor, layered with notes of chevril, fresh coriander, fennel and mint. Wild celery is classified within the culinary landscape as a cool tasting ingredient due to its high levels of the anise-flavored volatile compound, anethole. Other herbs and vegetables that carry the same cool tasting label include basil, clove, tarragon, mint and root vegetables.
Wild celery can be found growing year-round.
Wild celery is an herbaceous flowering plant known botanically as Apium graveolens L. Wild celery belongs to the Umbelliferae family along with carrots, caraway, cumin, fennel and dill (each of which also grows wild). Each plant in this family has umbrella-like flower clusters that characterize this family of plants. It is those flower clusters that are responsible for the continued dispersal of seeds that eventually create new wild plants perennially. It has been scientifically recognized that Wild celery has several sub species as it has naturally created biodiversity as a survival mechanism. This diversity of characteristics is due to different genotypes that each of these plants carries. The genetic diversity allows for Wild celery populations to respond nimbly to environmental assault and climate changes.
Wild celery has been used for medicinal purposes for thousands of years. In ancient Ayurvedic medicine, Wild celery was used to treat a variety of ailments including diseases of the liver, spleen and intestines as well as a remedy to treat the common cold and flu.
Use Wild celery in any recipe calling for celery. Its overt anise-like taste however is far more powerful than domesticated celery, thus less is best. Diced celery, along with carrots and onions are a key ingredient (known as mirepoix) in soup stocks and broths. While basic stocks and soups rarely achieve their well-rounded flavoring without the quintessential addition of celery, Wild celery can be used within a myriad of other recipes along with many other ingredients, included simple roasted vegetable medleys. Wild celery can be eaten raw in crudites, pureed into sauces, boiled and grilled. Wild celery pairs well with carrots, beets, chicory greens such as treviso and escarole,sea fennel, sunchokes, herbs such as basil, dill and lemon balm, almonds, bacon, butter, cheeses, especially cheddar, parmesan and pecorino, warming spices such as cinnamon, caraway and coriander, garlic, shallots, tomatoes and light-bodied vinegars.
Wild celery is very common throughout Asian markets where it is known as "kun choi" or "kin tsai."
Wild celery is classified as an ancient crop native to the Mediterranean region. It grows wild throughout Mediterranean-like climates along both salt and freshwater shores where it is referred to as bay grass. It is a wide spreading plant with shallow roots that cling to wet sandy terrains that anchor the short roots most readily. Wild celery was first used for culinary purposes during the Middle Ages.
Recipes that include Foraged Wild Celery. One is easiest, three is harder.
|Eat Weeds||Wild Celery and Common Mallow Harira|
|Eat Weeds||Wild Celery Tapenade|
|Saveur||Dorado with Wild Celery|