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Inventory, 4 oz : 3.00
This item was last sold on : 01/17/21
Micro Celery greens are very small in size, averaging 5-7 centimeters in height, and have 2-4 flat, bright green leaves attached to a slender, light green stem. The leaves are thin, broad, smooth, and fan-shaped with multiple lobes and a slightly toothed or feathery margin. Micro Celery is tender, crunchy, and slightly chewy, and has a concentrated earthy, green, salty-sweet flavor with a pleasant bitter note balanced by a clean, peppery bite.
Micro Celery is available year-round.
Micro Celery greens are the young, tiny, edible version of the mature herb that is harvested approximately 14-21 days after sowing. Microgreens are a relatively new, trendy green seen in upscale restaurants since the 1980s-1990s. Micro Celery greens are most commonly consumed raw and have the distinct spicy note of the mature celery stalk without being overpowering. Micro celery is used in a variety of cuisines as a garnish and is used to elevate the taste, appearance, and texture of culinary dishes.
Micro Celery contains notable amounts of potassium, dietary fiber, vitamins A, B, C, and E, iron, magnesium, phosphorus, and calcium.
Micro Celery greens are best suited for raw preparations, specifically as a garnish for savory dishes. Small, young, and tender, Micro celery still has its classic peppery celery flavor, but the delicate leaves will wilt if exposed to prolonged heat and they do not stand up to heavy dressings and sauces. Micro Celery is best left undressed and added only at the very final stage of finishing a dish. They can be added to sandwiches, salads, stir-fries, soups, stews, and cacciatore. They can also be added into drinks such as a Bloody Mary, combined into sauces, or sprinkled on top of peanut butter as a snack. Micro Celery pairs well with fish such as halibut or tuna, crab, parsley, tarragon, chervil, chives, sage, bacon, cheese, lemon, hard-boiled eggs, potatoes, carrots, parsnips, and onion. They will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Microgreens such as Micro Celery are in demand for their nutrient-dense properties, visibility over social media, and for their visual and textural appeal. Garnishes are no longer an afterthought on a plate but are becoming just as important to feed the artistic visual nature of culinary preparations. In an age of instant shares and photo uploading, social media has changed the way consumers rate and choose restaurants. Each dish has to appeal to the eyes, nose, and mouth and the more attractive the dish appears, the more likely it is to be shared over social media which helps advertise the restaurant for free. Microgreens are adding diverse colors, shapes, and unique flavors to create the perfect dish.
Celery is believed to be native to the Mediterranean region, but some varieties have also been found in Asia Minor and South America and have been cultivated for thousands of years. Micro Celery and microgreens started appearing on menus in the United States in the 1980s-1990s and were only available to upscale restaurant chefs. Today they have increased in popularity and are available through select distributors and specialty grocers in the United States, Europe, and Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Micro Celery. One is easiest, three is harder.
|No Spoon Neccessary||Baked Sundried Tomato & Herb Goat Cheese Dip|
|Cooking And Beer||White Bean Chicken and Corn Chowder|