celery

[mollykins]

when i was little, not that long ago, i could happily munch on a stick of celery with little peeling off of the the string, but now, you have to hack half the stick away to get the string off, then you still end up slicing your gum open on a bit you missed. Does anyone else have this problem and found its getting worse, my mum said she never ued to have to peel the string away. And is there a type of celery thats (virtually) stringless.

[ummmm]

I don't have that problem.....

[redman41]

Although it is available throughout the year, you will enjoy the best taste and quality of celery during the summer months when it is in season and locally grown varieties can be easily found in the markets.

[mollykins]

last year i got fed up with it and i haven't had any since.

[johnk]

Try growing your own. Commercial varieties are grown for durability during transport, weight of crop, and lasting qualities. Taste and texture are secondary

[mike11111]

Yes, I agree. Cannot find white celery these days. Everything seems to be imported, forced, green and bitter.

[askyourgran]

I can remember having the large white root at the bottom of the celery but there isn't one now. It's not the same as it used to be.

[society]

You need new teeth or try sharpening your teeth. :-)

Whoever buys the celery in your home probably always look for the biggest bunch in the lot. Usually the large stalks are tough and more fibrous, and a darker shade of green. Always choose stalks which are light green, tight and compact. Examine carefully for seed-stems - a round stem in the place of the smaller tender stalks that should be in the centre of the celery. Celery with seed-stems are often more bitter in flavour.

[mollykins]

ahhh . . . i think we tried buying every kind (except the organic, they're too expensive according to dad) but perhaps we never found the lighest ones, i didn't know if it made a difference.