What to do with celery roots for the winter

The herbaceous plant of the umbrella family, thanks to a whole range of useful substances and a particularly pronounced spicy taste, occupies a leading position both in the field of cosmetology and pharmaceuticals, and in cooking. That is why harvesting celery for the winter allows lovers of this spicy and vitamin herb to enjoy it all year round, both as a universal additive to certain vegetable dishes, and as a seasoning for a variety of meat dishes.

The benefits of celery

Literally 9 centuries ago, this odorous herb, whose relatives are carrots, cilantro, parsley, was used only for the preparation of medicinal decoctions and preparations, but now the product is widely used in the field of cooking.

In addition, any part of celery is literally saturated with useful substances in the form of:

  • all kinds of amino acids;
  • essential oils;
  • a range of vitamins.

The mineral component of grass is phosphorus, magnesium, calcium, sodium, iron. And 100 grams of green celery stalks contain only 13 calories, while the root part of the plant contains 42.

With the constant use of celery:

  • pressure decreases;
  • the immune system is strengthened;
  • slags and toxins are removed;
  • the state of the nervous system is normalized;
  • metabolic processes are improved.

In addition, herbaceous culture prevents excessive gas formation in the intestinal tract, promotes the production of gastric juice and normalizes the water-salt balance of the body.

Regular consumption of vegetables by representatives of the strong half of humanity leads to a clear increase in their potency.

Also, acting as a strong antioxidant, celery prevents cell fading in older people.

And the essential oils still present in the culture:

  • have a positive effect on the skin;
  • help improve appetite;
  • participate in the restoration of vision.

Medicines with celery in the composition eliminate pain syndromes, heal wound surfaces, stop the symptoms of urticaria, and fight insomnia. Also, this spicy vegetable takes an active part in the shedding of extra pounds and in the processes of increasing sexual desire in the female.

Petiole and leaf celery, differences

The umbrella plant, which attracts the eyes of numerous culinary specialists due to its spicy aroma and unforgettable taste, is served at the table both raw, for example, in salads, and as all kinds of additives to certain dishes. Moreover, in cooking, according to certain recipes, all available fragments of the plant are used. There are: root, petiole and leaf types of celery. The root variety is represented by a fleshy root widely used in cooking.

The petiole variety, being a biennial plant, produces a rosette of green leaves and a root from which petioles grow. In the first year of celery life, the greens of the plant are cut, and the seeds are used the next season.

The dense stem of the culture is studded with emerging leaves of pale green color. Petioles themselves grow from the root of a vegetable crop. Small whitish inflorescences, formed by the end of August, begin to gather in umbrellas. When they ripen, the so-called boxes appear on the plant, in which the seeds are located.

Important! To prevent the appearance of some bitterness in the petioles of this plant, celery bushes should be subjected to hilling from time to time.

The stem type of the plant is literally saturated with vitamins and essential oils. That is why the use of this variety in conservation – in pickled, frozen and dried form, as well as in salads, mixed, for example, with carrots and dill, as an additive to soups and main dishes, helps to compensate for the lack of nutrients and vitamins in the body in winter. of the year.

The leaf type of grass is planted in summer cottages and household plots, to obtain greenery throughout the summer season. And despite the fact that this variety is not equipped with root crops and petioles, its greenery pleases gardeners even in the autumn. The leaves of this type of celery contain much more nutrients than its relatives. Use leaf grass as a seasoning for salads and pastries.

Preparing the main ingredients

The petiole type of celery begins to be harvested closer to autumn. During this period, the stems contain the largest amount of juice with useful substances and trace elements. The root variety, which is not afraid of frost, is carefully removed from the ground with a pitchfork and descends into the cellar for storage.

In the stem variety of grass, ripe and cut petioles are washed, damaged parts are removed, and dried. The petiole ingredient packaged in a bag is well stored in the refrigerator. Petioles prepared in this way are used throughout the winter period for preparing all kinds of dishes.

Leaf culture, after collection, is laid out in the form of bundles in places without access to the sun. Parchment is placed on top of the grass for better drying of the plant, which lasts about a month. After the celery is crushed and further stored in a glass container.

Celery Recipes

It is rare when in winter you can find celery in supermarkets – a fragrant and piquant herb with a unique composition. But real hostesses have learned to harvest their own leaves, petioles and root fruits of celery for the winter at home, familiar conditions, while preserving essential oils, amino acids and vitamins in the product, which are so necessary for the human body.

A simple recipe will not only allow you to save the vitamins available in the vegetable crop, but also cook seasoning quickly, without any difficulties.

  • dill – a bunch;
  • celery – a bunch;
  • parsley – a bunch;
  • salt.

Method of preparation: sort out washed greens, remove dry and spoiled stems. Then each bunch is finely chopped with a knife, mixed together and rubbed with salt. Arrange the workpiece prepared in this way in glass jars under the lids.

Those who like to eat deliciously and not just enjoy food, but in order to get enough vitamins for the winter, prepare a wide variety of vegetables, for example, to create a dressing for borscht or some other soup.

  • carrot – 1 kilogram;
  • tomatoes – 1 kilogram;
  • onion (turnip) – 1 kilogram;
  • celery – a bunch;
  • dill, parsley – in a bunch;
  • pepper – 350 grams.

Method of preparation: grass and tomatoes, previously washed and dried, must be chopped. Chop the rest of the vegetables.

Important! The workpiece prepared in this way requires thorough mixing with salt. Divide the vegetable mass into jars and send to the refrigerator.

How to keep fresh

Parts of the harvested culture will not lose their useful qualities if they are stored in polyethylene placed in the refrigerator. For longer storage, fresh grass is placed in sandy soil, somewhere in the cellar, packaged in plastic bags. The vegetable can be sent to the basement with significant humidity and a temperature of one degree. Also, the tubers lie until spring, laid out in rows in the cellar.

For petiole and other types of celery, there are other storage methods:

  • green fragments of plants are salted, set aside for infusion for several days, packaged in glass containers and rolled up;
  • the whole plant or its parts are frozen, using special ice molds for this. In this form, celery retains not only the spicy aroma, but also the available vitamins and amino acids;
  • leaflets of culture are packed in plastic molds and frozen in a refrigerator.

Important! Grass, laid in foil, retains its original appearance for about 10 days. In the film, celery begins to fade on the third day.

And, for example, a culture removed from the ground along with the root system and buried in the sand somewhere in the basement will remain until spring.


The leaves of this culture will not lose the main amount of essential oils, amino acids and various trace elements when using the preparation methods presented below. The leafy part of the plant is taken away from the stems, tied in bunches, dried, and then hung from the wall in a well-ventilated room, inaccessible to direct sunlight.

See also: do-it   -yourself baby swing

Also, celery leaves, when placed on any surface, are covered with some kind of paper on top. Naturally, the drying time itself increases, but the beneficial properties of odorous grass are not lost. The leaves dried in this way are laid out in containers.


Due to the fact that the fragrant plant is literally stuffed with the most unique components, its use in the winter is so popular. Freezing is one of the easiest ways to preserve a plant. Celery, or rather its leaves, are carefully laid out in molds, and then parts of the plant are immersed in water. You can also freeze petioles, packaged in containers and filled with liquid.

Although real gourmets and experts in their field know that such a method of freezing celery can lead to a partial loss of its properties.

Dry salting method

In order for the vegetable crop to look as if it had just been plucked from the garden, a special cooking method is used. Thoroughly washed, dried celery leaves are mixed with non-iodized salt and laid out in a glass container. The green mass is lightly rammed, and after the formation of juice, they are corked with lids and removed to some basement.

The dry salting method gives the workpiece a special salty taste, combined with any seasonings for salads, soups and second courses.

Pickled root and petioles

As mentioned above, the leafy part and stems of the plant are subjected not only to drying, but also to freezing. An appetizing dish in the form of a pickled root is suitable for meat, fish, and potato dishes, and retains all the useful qualities of a vegetable.

  • vegetable root – 1 kilogram;
  • zira and salt – 25 grams;
  • granulated sugar – a tablespoon;
  • butter – 100 grams;
  • vinegar – 0.5 cups;
  • soybeans – 0.5 cups;
  • pepper (red) – to taste.

Method of preparation: the root part of the vegetable is peeled, chopped, and then rubbed on a grater. The resulting mass is slightly squeezed to separate the juice.

All the spices, salt and granulated sugar are placed in the hot oil. Vinegar and soy are poured into the homogeneous mass prepared in this way. Slightly chilled filling is added to the chopped celery root. The blank is set aside for about 10-12 hours for infusion, and then laid out in jars and corked with lids.

Also, a savory preparation is prepared from the leaf part of the described plant.

  • garlic – 1 head;
  • celery leaves;
  • laurel
  • sugar – 1 kilogram;
  • salt – 1.5 tablespoons;
  • water – liter;
  • vinegar – 200 milliliters.

Cooking method: put on the bottom of glass jars: garlic, laurel and fragrant grass leaves. The marinade brought to a boil is poured into glass containers with conservation. The mass in jars is subjected to sterilization for half an hour and rolled up under the lids.

Petioles in the marinade are indispensable when served with meat dishes, with a variety of salad appetizers, side dishes. Another recipe for a rather tasty and fragrant preparation, suitable for consumption in the winter.

  • petiole and leafy part of the vegetable – 0.5 kilograms;
  • garlic – a head;
  • hot pepper – pod;
  • turnip (onion) – 2 root crops;
  • seasonings – for an amateur;
  • water – 0.5 liters;
  • granulated sugar – 60 grams
  • salt – 30 grams;
  • vinegar – 100 milliliters.

Method of preparation: the stem part of the plant is chopped into pieces. The garlic is peeled and the cloves are released. Hot pepper without seeds is cut into thin slices. Onions are chopped into large rings. Plant leaves, garlic and seasonings are laid out on the bottom of the glass container. Petioles, onion rings and peppers are placed on top. The dishes with the workpiece are filled with water, brought to a boil, and set aside for 30 minutes.

After the liquid is poured into a container, salt and sugar are added to it and boiled for 2 minutes. Then pour in the vinegar. The vegetable mass in jars is filled with filling, cooled and corked with lids.

Marinated with cucumbers and carrots

Fragrant grass, when added to vegetables and berries, gives the workpiece an original taste and a peculiar piquancy. Moreover, such a salad preparation, with a certain oriental touch, can be prepared at home without much cost and effort.

  • vegetable stalks – 1 kilogram;
  • carrot – 800 grams;
  • cucumbers – 0.5 kilograms;
  • dill – 2 sprigs;
  • some water – 1.5 cups;
  • vinegar – 0.5 cups;
  • cloves – to taste;
  • parsley;
  • extra salt not iodized – a spoon;
  • sugar – a teaspoon.

Method of preparation: the stem part of the plant is subjected to washing, cleaning and further shredding into small cubes of several centimeters. Cucumbers are cut into thin rounds. Carrots are cut into strips. All components are laid out in glass containers.

Seasonings, granulated sugar, salt and vinegar are poured into a saucepan with water. After 20 minutes, jars with vegetable mass are filled with boiling filling. The container with the workpiece is covered with a paper towel and set aside for 24 hours to infuse.

Canned celery in tomato sauce

Petioles of odorous grass turn out to be very tasty when they are harvested for the winter in tomato juice.

  • tomatoes – 1000 grams;
  • stem part of the plant – 500 grams;
  • greens – dill, parsley, leaves of the main plant;
  • pepper;
  • vinegar – 0.5 tablespoons;
  • sugar – for an amateur;
  • extra salt not iodized – to taste.

Method of preparation: ripe tomatoes are processed in a meat grinder. The tomato mass is boiled for an hour. In the resulting tyura add: butter, hot, finely chopped pepper, sugar and salt. After 15 minutes, chopped stalks are lowered into the workpiece, tyuryu is boiled for about half an hour, and then seasoned with vinegar. Greens mixed with salt, also mixed with tomato mass, are laid out in jars and corked.

How and where to store

Root and stem fragments of fragrant grass are saturated with useful components that are so necessary for the human body due to their lack in the winter. Each part of the plant does not lose its rare properties during storage:

  • in the refrigerator;
  • in the freezer;
  • in dried form.

Greens mixed with salt preserves the whole complex of vitamins and microelements. To prevent weed from withering, at normal room temperature, green leaves are recommended to be eaten or used to prepare any dishes in just a few days.

The root of the vegetable, packed in a film, will not undergo putrefactive processes for 30 days when stored in a room with a temperature of about 3 degrees. A six-month period of storage is available to this part of the plant if:

  • its root part will be in the basement or cellar;
  • the plant will be packed in cellophane;
  • part of the fragrant grass will be located in boxes with sand.

For a longer preservation of the root part of the plant, some kind of sorting is carried out. Fruits are selected smooth, even, without any visible defects and cracks. The emptiness inside the vegetable is indicated by an indistinct empty sound that can be heard if you knock on it. Such a root crop will not be stale.

For storage during the winter period, the leafy part of the plant with bright greenery, without wilted stems, is suitable. The stem and leaf varieties of the culture are washed, dried and sent in foil to the refrigerator.

The root part of the celery is crushed with a grater or blender, laid out in bags and put in the freezer. Root crops do not rot, dry out in boxes filled with sand, somewhere on a loggia or balcony. Celery in a salted, pickled form, as a preservation, rolled up in jars, does not deteriorate in basements, special pits or in the refrigerator.

Proper drying of the leaves and stems of the plant guarantees the safety of useful components throughout the season. The vegetable does not lose its taste and useful qualities, aroma when frozen in the form of pieces using special ice molds.

Despite the fact that fragrant grass brings great benefits to the human body, celery is not shown to everyone. Vegetables are not recommended for consumption:

  • with nephrolithiasis;
  • with thrombophlebitis;
  • with epilepsy;
  • during pregnancy and lactation.

Basically, odorous grass is beneficial, helps to normalize weight, strengthen the nervous and immune systems, restore lost appetite with its aroma and piquancy.

Petiole celery is often used in cooking for various salads, soups and snacks. Juicy and fragrant stems give cooked dishes a piquant taste and pleasant aroma, and also contain many vitamins. In order to successfully preserve this product for the winter, various blanks are prepared from it, which are perfectly stored until spring. This article lists the beneficial and harmful properties of celery, as well as provides step-by-step recipes for preparing the most popular snacks from this plant.

See also:   Pruning a running columnar apple tree

Useful and harmful properties

Fresh stems contain a lot of useful substances, so this product has a beneficial effect on the human body. The plant has a rich composition – its leaves contain vitamins A, B1, B2, B3, B5, B6, C, E, K, valuable amino acids, essential oils and trace elements, as well as fiber.

  • Celery has the following beneficial properties:
  • slows down the aging process in the body;
  • relieves fatigue and helps fight stress;
  • improves digestion;
  • contributes to the normalization of water-salt metabolism;
  • eliminates headache;
  • lowers blood sugar levels in diabetics;
  • beneficial effect on the work of the heart;
  • reduces joint pain and relieves swelling;
  • increases the overall tone of the body;
  • promotes wound healing;
  • stimulates the brain;
  • removes toxins from the body, cleanses the blood;
  • strengthens the immune system;
  • helps to cope with diseases of the genitourinary system;
  • enhances sexual desire;
  • helps to effectively deal with excess weight.

Despite the long list of useful properties, when using a plant, you must comply with the norm, because in large quantities it can be harmful to the body.

  • This product is contraindicated in such cases:
  • hypotension – the leaves and root of the plant lower the level of blood pressure, which causes a deterioration in well-being;
  • the presence of allergies – the stem contains substances that can cause an allergic rash;
  • acute diseases of the digestive system (ulcer, gastritis) – by stimulating the production of gastric juice, the product increases pain in the stomach and intestines;
  • the last trimester of pregnancy – the stems of the plant can cause food allergies in the baby;
  • uterine bleeding – the product stimulates blood circulation, so it can aggravate the situation;
  • women during lactation – the constituent elements of celery enter breast milk, change its taste and smell, and can also cause allergies in the child;
  • urolithiasis – the product has a strong diuretic effect on the body, which can provoke the movement of large stones.

Recipes for celery preparations for the winter

Only fresh celery stalks have the most useful composition, but in order to preserve the product for the winter, it can be salted, frozen, pickled and canned with other ingredients. The workpiece obtained in this way has excellent taste characteristics and is well stored for a long period of time. The simplest recipes for plant blanks are later in the article.

A culture from the umbrella family has been known for a very long time. According to Greek myths, Aphrodite used celery, striking beauty. The plant gave strength to the courageous Hippocrates, Cleopatra knew about the amazing properties of leaves and roots. Now the vegetable is part of cosmetics, it is used for the prevention of diseases. Housewives are looking for different ways to save celery for the winter, without which the soup will not be fragrant, and the salad will lose its piquancy. There are about 20 varieties of this culture, and it is found everywhere.

The benefits of celery

Until the 17th century, the plant, whose relatives are carrots, coriander, parsley, was used as a medicine, and only after centuries it began to be used as a food product.

In the roots and ground part of celery are present:

  • amino acids;
  • essential oils;
  • various vitamins.

Trace elements are represented by phosphorus, magnesium, calcium, sodium, iron. In 100 grams of greens there are only 13 calories, in the rhizome – 42. The culture is rich in purines, acids – nicotinic, folic, ascorbic, chlorogenic. It contains dietary fiber, proteins, lutein.

When using celery:

  1. The pressure drops.
  2. Strengthens immunity.
  3. Slags and toxins are removed.
  4. Calm down the nerves.
  5. The metabolism is accelerated.

The plant prevents the formation of gases in the intestines, improves the production of gastric juice, and normalizes the water-salt balance. In men, when eating a vegetable, potency increases. Celery acts as an antioxidant, slows down cell aging in the elderly.

Due to the presence of essential oils, the plant:

  1. Has a positive effect on the skin.
  2. Returns appetite.
  3. Helps restore vision.

Medicines that are produced using culture eliminate pain, heal wounds, cope with hives, and improve sleep. A spicy vegetable helps to remove extra pounds, enhances sexual desire in women.

Petiole and leaf celery, differences

The umbrella plant, which has an unusual taste and specific smell, is eaten raw, added to salads and dishes. In culinary recipes, all parts of celery are used, which is divided into 3 types, the petiole vegetable grows for 2 years. First, greens are harvested, seeds ripen next season.

Leaves of a light green color are formed on a thick stem, which have a special aroma. From a powerful root, similar to a rod, petioles grow. So that they do not bitter, you have to spud the bushes. Small white flowers that appear by the end of summer are collected in umbrellas. When they ripen, boxes are formed where the seeds are located.

The stalks of this type of celery are rich in vitamins and essential oils. The plant is used for conservation, removes excess fluid from the body. Lotions from the leaves heal wounds. In salads, stem celery is combined with carrots and dill. Its aroma improves the taste of soups and second courses. The disadvantage of this umbrella culture is that it does not tolerate frost, has a short growing season, and suffers from powdery mildew.

Leaf celery is planted in dachas and vegetable gardens for the sake of greenery, which is cut all summer. There are no root crops in it, no petioles, but the culture takes root in the harsh conditions of Siberia, is not afraid of frost. There are many more useful components in the leaves than in other varieties of celery. They are used as a seasoning, put in salads and pastries.

The root type of umbrella culture is distinguished by a long growing season, this celery is grown not by seeds, but through seedlings, the leaves are not cut.

Of particular value is the root crop, whose weight exceeds 600 grams.

Preparing the main ingredients

The petiole celery is harvested in October. At this time, there is a lot of juice in the stems, useful substances accumulate in it. The root species is not afraid of frost, they dig it in with a pitchfork so as not to damage the fruit, which is well stored in the cellar if left in peat or wet sand.

The petioles are washed, the damaged ones are removed and dried. They overwinter normally if the stems are put in a bag and find a place in the refrigerator. This part of the plant is suitable for cooking various dishes.

The leaf type of celery is placed in bunches on a surface where the sun does not fall. Under parchment, it dries for 30 days, after which it is crushed, poured into a glass container and used as a seasoning.

Recipes for celery blanks at home

In the winter months, an umbrella culture with a unique composition is not always sold in stores. Many housewives have learned to harvest leaves, petioles, and root crops on their own, which allows them to store essential oils, amino acids, vitamins and other components until the beginning of summer.

Using a simple recipe that is suitable for home conditions, it is easy to make seasoning. To do this, you need to take a bunch:

The greens are chopped with a knife, ground with a glass of salt and laid out in glass jars

Some gardeners harvest various vegetables in the fall to put them in borscht in winter and eat them fresh. Following the recipe, use:

  • carrots, tomatoes and onions – 1 kilogram each;
  • dill, parsley celery – in a bunch;
  • pepper – 300 grams.

Greens and tomatoes need to be chopped, the rest of the vegetables are chopped. The workpiece is mixed with a spoonful of salt and placed in jars in the refrigerator.

How to keep celery fresh

The fruits of the umbrella culture do not lose the main components within 7 days if they are placed in a plastic film in the refrigerator. For long-term fresh storage, the vegetable is placed in the sand and taken to the cellar or placed in cellophane bags and sent to the basement, where humidity is high and the air temperature is within one degree.

Root crops will not rot until spring if they are laid out in rows in the cellar.

For petiole and leaf celery, storage options are also selected:

  1. The greens are salted, let it brew for a couple of days and rolled into jars.
  2. A fresh herbaceous plant is frozen in molds with ice. It does not lose any aroma, vitamins or amino acids.
  3. Leaves that are put in dishes are left in the freezer, packed in a plastic container that does not allow air to pass through.
Read also:   Day of the Holy Martyrs of Faith, Hope, Love

Celery wrapped in foil stays fresh and fresh for more than a week in the refrigerator. In a plastic film, it fades in 3 days.

A plant dug up with a root, together with a clod of earth, is placed in the basement in the sand. It will stay until spring.


The leaves of the umbrella culture do not lose most of the essential oils, acids and trace elements, if you use one of the simple and affordable harvesting methods.

Celery leaves are separated from the stalks, knitted into bunches and dried, hanging from the wall or ceiling in the kitchen or veranda, which is well ventilated, but the scorching rays of the sun do not reach there.

The leaves can be laid out on the surface and covered with paper, they will dry longer, but will not lose their beneficial properties. Dried greens are crushed and put in a container.


Due to the fact that there are a large number of unique components in celery, they cannot do without it even in the winter. To do this, resort to various methods of storage. The leaves are placed in ice molds, where water is poured. You can also freeze the stems of the petiole type of celery, which are put in a plastic container, and, like greens, are sent to the freezer.

Those who prefer this method of long-term storage of a plant should be aware that with this option, it loses many useful components. However, many gardeners like to freeze greens.

Dry salting method

To keep the vegetable fresh, making it convenient to add to various dishes, you can use a simple recipe. A kilogram of clean and dried leaves is mixed with a glass of table salt and laid out tightly in a glass dish. When liquid forms in the jar, it is rolled up and taken to the basement or cellar.

The preparation obtained by the dry salting method has a very salty taste, it is used as a seasoning for salads, main courses and soups.

Pickled root and petioles

The leaves and stems of the umbrella plant are not only dried and frozen. A savory snack for meat, fish dishes and potatoes, where all the beneficial properties of the vegetable are preserved, is obtained by pickling the root. For cooking, you need the following ingredients:

  • celery – 1 kilogram;
  • coriander and salt – 2 teaspoons;
  • sugar – 20 grams;
  • oil – half a glass;
  • vinegar and soy sauce – 4 tablespoons.
  • red pepper – a whisper.

The root crop must be peeled and cut into pieces or chopped on a grater, crushed with your hands so that it releases the juice.

In hot sunflower oil, you must first pour salt, sugar, and then put coriander and pepper. When bubbles appear and the mixture becomes homogeneous, pour in the vinegar and sauce. A warm marinade is gradually added to the chopped celery, the mass is left overnight so that it is saturated with spices, and rolled up in storage containers.

A fragrant snack is obtained from a leafy type of umbrella culture. Garlic cloves, a couple of bay leaves and celery greens are placed at the bottom of sterilized liter jars.

Marinade is made from the following ingredients:

  • 0.1 kilogram of sugar;
  • 70 grams of salt;
  • liters of water;
  • a glass of vinegar.

Banks are poured with a boiled solution, after which they are sterilized for 20 minutes and rolled up with lids.

Pickled petioles have an original taste and are served with meat, side dishes, salads. To prepare for the winter:

  1. Celery stalks without leaves are cut into small pieces.
  2. Garlic is peeled and divided into teeth.
  3. Seeds are removed from bitter pepper, the fruit is crushed into plates.
  4. Onions are cut so that large rings are obtained.
  5. Leaves of the plant, seasonings, garlic are placed at the bottom of the jar.
  6. The second layer consists of onion petioles and peppers.
  7. The contents of the dishes are filled with boiling water and left for half an hour.
  8. The resulting infusion is poured into a saucepan, where 2 tablespoons of sugar and one salt are poured, after boiling for 2 minutes, vinegar is added.
  9. Vegetables in jars are seasoned with marinade, after cooling they are rolled up with lids.

To prepare such a snack you need:

  • onion – 2 heads;
  • garlic – 3 teeth;
  • pepper – a pod;
  • petioles and leaves – 400 grams;
  • vinegar – half a glass;
  • water – 400 milliliters;
  • spices.

Celery marinated according to this recipe can be consumed after 2 weeks. In a cold place, the snack does not deteriorate for a long time, has a spicy aroma, and surprises with its original taste.

In marinade, with cucumbers and carrots

Celery goes well with vegetables and berries. The resulting blanks saturate the body with a mass of vitamins and trace elements. Most culinary recipes are able to master any hostess. To prepare a crispy appetizer that resembles an oriental salad, you will need:

  • petioles – 1 kilogram;
  • carrots – 700 grams;
  • cucumbers – 500 grams;
  • dill – a branch;
  • water – 300 milliliters;
  • vinegar – 3 tablespoons;
  • parsley, cloves;
  • salt – a spoon;
  • sugar – 15 grams.

Celery stalks are washed, peeled, cut into pieces 3-4 centimeters long, and cucumbers – into thin circles. Carrots are shredded. Everything is put in a glass jar. Salt, sugar are poured into a container with water, vinegar is added and put on fire. After 15 minutes, vegetables are poured with boiling marinade. The sterilized snack is covered with a cloth for a day, after which it is taken to a cool place.

Canned celery in tomato sauce

The petiole species of an umbrella plant is harvested for the winter in tomato juice. Fresh red fruits must be passed through a meat grinder. Tomato puree should be boiled for an hour. Oil is poured into the resulting sauce, chili pepper, cut into pieces, sugar and salt are put. After 20 minutes, it is necessary to put the crushed petioles into the mixture and boil it for another half an hour, then season with vinegar.

A bunch of dill, celery leaves and parsley should be mixed with salt and put in jars. For the recipe are selected:

  • tomatoes – 2 kilograms;
  • plant stems – 1000 grams;
  • pepper – 1 piece;
  • vinegar – a spoon;
  • sugar and salt – to taste.

Preservation is rolled into sterile jars. From leaf celery, carrots, onions, tomatoes and bell peppers, a soup mixture is made for the winter.

How and where to store

The roots and stems of the plant are rich in substances that are necessary for the body, and in winter they are not enough. Leaf and petiole celery do not lose useful components if stored:

  • in fridge;
  • in the freezer;
  • dried.

In greens rolled with salt, vitamins and amino acids, essential oils are present until spring. At room temperature, fresh leaves should be used or eaten within 4 days.

Root crops wrapped in plastic wrap will not deteriorate for a month at 3 ° heat. Up to six months they will lie in the cellar, if packaged in plastic bags or placed in wooden boxes, sprinkled with sand. But the temperature there should not exceed 2 degrees.

For long-term storage, smooth root crops with a smooth skin without dents, cracks, knots are chosen. The presence of voids is indicated by a dull sound, which can be heard by tapping on the vegetable. Such celery has poor keeping quality.

Bright greens are suitable for storage. Withered stems speak of a stale plant. Varieties of leaf and petiole type of culture, washed and dried, wrapped in foil and put in the refrigerator, finding a place on the top shelf.

Celery roots can be chopped on a grater, put in bags and sent to the freezer. They do not rot, do not dry out in wooden boxes with sand located on a glazed balcony or loggia, but in severe frost the vegetable will have to be removed to the apartment.

Salted, pickled, canned blanks, rolled up in sterile jars, lie perfectly in the cellar, basement or refrigerator.

In properly dried leaves and stalks of celery, useful components are preserved throughout the year. Frozen greens do not lose their taste, aroma and vitamins. It is cut into pieces, put in molds with ice.

Despite the huge benefits of celery, the vegetable is not recommended for everyone to consume. It is necessary to refuse it for people suffering from nephrolithiasis, since kidney stones can start moving. You should not eat root vegetables, marinades and pickles from greens for patients with thrombophlebitis, epilepsy, pregnant women, nursing mothers.

All other people need to include in the diet both greens and celery roots. They will help to lose weight, calm the nerves, improve appetite

Leave a Reply