Chinese Pink Celery – Organic

Whether or not you see life in pink, you'll love this celery with its beautiful bright pink colored stems! In addition to its attractive color, this Asian celery is much easier to grow than green-stemmed European celery varieties. Experts believe it is a mutation of a wild species from northern China that appeared at a very ancient time. It is still very popular in the north of the country, more particularly in Beijing, where chefs draw inspiration from it to create dishes that are as appetizing as they are tasty. The smaller plant compared to European celery consists of firm, hollow, elongated stems that display a bright fuchsia to pale pink color. The flattened, toothed trilobed leaves are a fresh shiny green and exude an intense vegetal scent. Eaten raw, pink celery crunches to the bite with a rather strong taste, but it becomes tender, sweet and crispy once cooked. The rich flavor of Chinese Pink makes it possible to create bases for soups and broths with a spicy taste. We add it raw to salads or as a garnish and we make unusual marinades with it. The leaves and stems can be cooked by sautéing, braising, boiling in water or frying. Their flavor goes well with pork, beef, duck, poultry, fish and shrimp, as well as garlic, onion, ginger, mushrooms and potatoes. and almonds. Cut into strips, it will also fuel conversation around platters of raw vegetables. The stems will keep for up to a week in the refrigerator. Pink celery is an excellent source of vitamin K and contains a good supply of potassium, magnesium, calcium, manganese and antioxidants. In addition, its leaves are rich in vitamin A. The Chinese attribute to it anti-inflammatory properties in the digestive tract to soothe the body.

 Number of days for harvest: 90