Growing Celery At Home

                                                                                                                       

Celery is one vegetable that is suitable for people who are conscious of their calorie intake. This plant is healthy food as it is a good source of minerals and vitamins sin calories. Yes, celery has zero or even negative calories. This is diuretic and is thus beneficial to people who are pre-hypertensive. This helps bring down the level of blood pressure.

Celery may be more difficult to grow than parsley, basil or other herbs. This is due to the long time it would require to be ready for harvest - about four months or 120 days. This is not easy to grow but supplying the plant’s requirements for thriving, it can flourish. It will need enough moisture for nourishment, controlled sunlight, right temperature and good soil (make it organic). This requires an abundant amount of nutrients in the soil because its small root system may be inadequate to siphon enough nutrients for its growth. To enrich the soil, mix compost and organic manure into the soil.

Planting celery starts with germination of the seed. This will be followed by transplanting, watering, fertilization and harvesting.

The seeds of the celery will be planted in the potting mixture. The seeds can only germinate in moist, warm and good soil. It takes about 2 ½ to 3 months for a strong seedling to come out from the seed. After planting, while waiting for the seed to germinate, the planter should be placed indoor. When the seedling has 3 or 4 leaves and also has stable roots, you can transplant the seedling outdoor.

Transplant the seedling outside in the garden or backyard. Be sure that the soil has sufficient nutrients to encourage the plant to grow healthy. Also, take notice of the distance between two seedlings. A full grown celery stalk can reach 1 ½ to 2 feet tall, topped with green leaves.

The plant needs lots of water to grow with healthy stalks. Growing with enough water will make the celery crisp, tender and taste better. You can also grow celery in pots and they can also thrive indoors.

Bouquet Garni Enhances The Flavor Of Your Dish – How To Make The Fresh And Dried Versions

You do not have to be a seasoned Chef to come up with flavorful dishes. Neither do you need to study the ways of concocting gourmet foods. In many instances, the right choice of herbs to use with a dish can make a big difference in the taste and flavor. Using “bouquet garni” is one way of doing it.

“Bouquet Garni” – this is a bunch of herbs tied together. This is actually a French way of enhancing the flavor of stew or broth. This bouquet comprises of a collection of herbs. Different herbs are gathered, tied together into a bundle. You can also use cheesecloth, place the herbs inside then fold the small piece of cheesecloth into a sachet.

In making this “bouquet garni”, you can opt for the fresh or dried version. The difference is just on the kind of herbs used. At this point, you should bear in mind that your dried herbs are more potent so be careful in the amount used. Too much can ruin instead of enhancing the flavor.
Bouquet garni with fresh herbs

Gather your fresh herbs and make sure you snip them with long stems. The herbs are parsley, thyme and bay leaf. Wash the herbs until they are free of impurities and dust. The traditional bouquet garni consists of 3 sprigs of parsley, 2 sprigs of thyme and 1 of bay leaf. Tie the stems together with kitchen twine or any piece of clean crocheting thread. Leave with a long tail. You will use this tail to haul the bunch out of your cooking pot.




Bouquet garni with dried herbs

Get a piece of cheese cloth, just enough to wrap the herbs. On top of the cheesecloth, place 1 tablespoon of dried parsley, 1 teaspoon dried thyme and 1 dried bay leaf. Wrap these herbs in the cheesecloth then tie again with kitchen twine or clean crocheting thread. Once more, you have to leave a good length of tail which will be used to haul the sachet of bouquet garni from the pot.

Place the bouquet garni in your cooking pot hand boil your meat with this. The broth or stock will be very flavorful. Use either the fresh or dried version for your soups, stews, casseroles and other meat dishes.

The Art Of Cooking With Fresh Herbs

Various herbs make a difference in the taste of cuisines. These herbs can be used fresh or dried. However, the dried herbs are more potent – have stronger taste so when using the dried variant, be sure to use it sparingly. If available, it is recommended that fresh herbs be used for your different recipes. You can even have your herb garden at the backyard – isn’t it great to have a bunch when you need them – picked from your well-tended pots of herbs?

Actually, there are no specified rules in cooking with herbs; your guide is your taste buds. Try to experiment - as you normally do with your dishes. When you use fresh herbs for any dish which has to be served cold, ensure that your fresh herbs are at room temperature before adding them – just picked from your pot, not chilled. Another tip on cold or refrigerated foods that include dips, dressings, vegetables and cheese, the fresh herbs are added several hours before their use. For salads, you can apply the French practice of using chopped fresh chervil, chives, parsley and tarragon. French chefs call this “fines herbes”. This can also add mild flavor to your scrambled eggs and other fish and poultry dishes.

In using two herbs for your dish, refrain from combining two strong herbs, your mix should be one of strong and one of mild flavor. You can mince your herbs, adding the mixture immediately after the dish is done cooking. Extended cooking can affect the flavor of the herbs – reduced so just add the herbs to your soups and stews later during the cooking period.

When you try to prepare dishes that will require long cooking to tenderize the meat, you can use a “bouquet garni” to add flavor to your dish. This is just a bunch of parsley, bay leaf and thyme tied together and place in the pot with the meat. You will find your dish flavorful and tender.

When no fresh herbs are readily available, you can substitute the fresh herbs with dried variants. The latter is more concentrated so again, do not overuse because instead of creating a great dish, you might end with one that is not edible. To guide you on the proportion, 2 to 4 teaspoons of fresh herbs will be equivalent to 1/4 teaspoon of powdered or ¾ teaspoon of crumbled dried herbs.

Cooking with herbs – this is adding flavor to simple dishes. Cook like a CHEF through the use of fresh herbs. To have a ready supply of these cooking ingredients, cultivate your pots of herbs at your backyard. Better still, create your herb garden.