How to prepare leaf celery for the winter at home with photos and videos

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.

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 there are:

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

Microelements 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 eating celery:

1. Pressure drops.
2. Immunity is strengthened.
3. Slags and toxins are removed.
4. Nerves calm down.
5. Metabolism speeds up.

The plant prevents the formation of gases in the intestines, improves the production of gastric juice, and normalizes the water-s alt 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. Good for skin.
2. Returns appetite.
3. Helps restore vision.

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

Stalked and leaf celery, differences

Umbrella plant with an unusual taste and specific smell, 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.

On a thick stem, light green leaves are formed, 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. As they ripen, they form into pods containing the seeds.

The stems 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 crop 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. It has no root crops, 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 seasoning, put in salads and baked goods.

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

The root crop weighing more than 600 grams is of particular value.

Preparing the main ingredients

Stalked 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.

Petioles are washed, 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 crop with a unique composition is not always sold in stores. Many housewives have learned how 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.

With a simple homemade recipe, it's easy to make seasoning. To do this, take a bunch:

• dill;
• celery;
• parsley.

Greens are chopped with a knife, ground with a glass of s alt and laid out in glass jars.

Some gardeners harvest different vegetables in autumn 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 - by 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 s alt and placed in jars in the refrigerator.

How to keep celery fresh

The fruits of the umbrella culture do not lose their main components within 7 days if they are placed in a refrigerator in plastic wrap. 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.

Storage options are also selected for petiole and leaf celery:

1. The greens are s alted, let it brew for a couple of days and rolled into jars.
2. Fresh herbaceous plant is frozen in molds with ice. It does not lose flavor, 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.

Foil-wrapped celery stays looking and fresh for more than a week in the refrigerator. In plastic wrap, it fades in 3 days.

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

Drying

Umbrella leaves 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 by 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.

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.

Freezing

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 stalked celery, which are put in a plastic container, and, like greens, sent to the freezer.

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

Dry s alting 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 s alt 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.

Dry s alted preparation has a very s alty taste and is used as a seasoning for salads, main courses and soups.

Marinated 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 kilo;
• coriander and s alt - 2 teaspoons;
• sugar - 20 grams;
• oil - half a glass;
• vinegar and soy sauce - 4 tablespoons.
• red pepper - whisper.

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

In hot sunflower oil, first add s alt, sugar, and then put coriander and pepper. When bubbles appear and the mixture becomes homogeneous, pour in the vinegar and sauce. Warm marinade is gradually added to chopped celery, the mass is left overnight to soak with spices, and rolled up in storage containers.

A fragrant snack is obtained from the leaf type of the umbrella crop. 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 kilograms of sugar;
• 70 grams of s alt;
• liters of water;
• glasses of vinegar.

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

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

1. Cut the stalks of celery without leaves into small pieces.
2. The garlic is peeled and divided into teeth.
3. The seeds are removed from the hot pepper, the fruit is crushed into plates.
4. The onion is cut to make large rings.
5. The leaves of the plant, spices, garlic are placed at the bottom of the jar.
6. The second layer consists of onion stalks 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 s alt 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 an appetizer you need:

• onion -2 heads;
• garlic - 3 prongs;
• pepper - 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 spoil for a long time, has a spicy aroma, and surprises with its original taste.

Marinated 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 reminiscent of an oriental salad, you will need:

• petioles - 1 kilogram;
• carrot - 700 grams;
• cucumbers - 500 grams;
• dill - twig;
• water - 300 milliliters;
• vinegar - 3 tablespoons;
• parsley, cloves;
• s alt - 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. S alt, 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 petiolate type of umbrella plant is harvested in tomato juice for the winter.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 s alt are put. After 20 minutes, put the chopped petioles into the mixture and boil it for another half an hour, then season with vinegar.

Mix a bunch of dill, celery leaves and parsley with s alt and put in jars. For the recipe are selected:

• tomatoes - 2 kilograms;
• plant stems - 1000 grams;
• pepper - 1 piece;
• vinegar - spoon;
• sugar and s alt to taste.

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

How and where to store properly

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 the fridge;
• in the freezer;
• dried.

In greens rolled with s alt, 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 spoil 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, choose smooth root crops with a smooth skin without dents, cracks, knots. 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 grated, 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.

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

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

Despite the great benefits of celery, the vegetable is not recommended for everyone. 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 you lose weight, calm your nerves, improve your appetite.

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