is one of the most appreciated of all the salad vegetables and it comes
to us freely in the winter time when other green vegetables are scarce.
Its aromatic flavour and delicious crispness appeal to the palates of
most people. Celery, growing as it does in the ground, is very rich
in organic mineral salts and for this reason it is found to be an
excellent remedy for catarrh and rheumatism. The seeds are useful,
owing to their strong celery flavour, for seasoning soups and drinks of
various kinds.
Celery Juice.
The juice can readily be extracted from cleaned celery heads by the
Fruit Press or by the slower process of grating and chopping, and then
squeezing the juice out under pressure by means of a potato masher.
Celery Tea.
1 large celery root (or from 4 to 6 ounces); 1 pint water. Boil the
celery until soft, strain the water off, and serve hot. 1 ounce of
butter, some vegetable stock, or other seasoning, can be added if the
soup type of “tea” is wanted.