CELERY, CROSS-CUT IRRADIATED (V05I)

Celery originated in the Mediterranean region more than 3000 years ago. Evidence shows that celery was used as a medicinal plant in ancient Egypt and that ancient Greek athletes were awarded wreathes of celery leaves to commemorate winning. A member of the same family that includes parsley, carrots, fennel and dill, celery is valued for its sweet, slightly salty, slightly peppery flavor and its aromatic qualities. Along with carrots and onions, it makes up the mixture "mirepoix," which is the foundation of nearly every sauce and numerous dishes in classical French cooking. Celery seeds can also be used as a flavoring or spice, either as whole seeds or ground and mixed with salt as celery salt.