Can some one summerize this PLEASE PLEASE PLEASE?!
To figure out how celery has gained its popularity among cooks, Japanese scientists studied chemical compounds that give the vegetable its smell. In previous experiments, the researchers had zeroed in on a collection of these compounds, called phthalides (pronounced tha?' līdz).
For their most recent experiment, Kikue Kubota and colleagues added celery to a pot of water and then heated it. The team collected vapors that boiled off, leaving behind the solid parts of the vegetable. They added the solids to one pot of chicken broth. They cooled the vaporous compounds, which were now a liquid, and put them in a second pot. In both pots, the scientists added such a small amount of each substance that no one could possibly smell the celery in them.
Answers: Celery has a certain something, as most chefs will tell you. Even though the vegetable's flavor is mild, it's an ingredient in a variety of soup recipes.
To figure out how celery has gained its popularity among cooks, Japanese scientists studied chemical compounds that give the vegetable its smell. In previous experiments, the researchers had zeroed in on a collection of these compounds, called phthalides (pronounced tha?' līdz).
For their most recent experiment, Kikue Kubota and colleagues added celery to a pot of water and then heated it. The team collected vapors that boiled off, leaving behind the solid parts of the vegetable. They added the solids to one pot of chicken broth. They cooled the vaporous compounds, which were now a liquid, and put them in a second pot. In both pots, the scientists added such a small amount of each substance that no one could possibly smell the celery in them.
you did say SUMMERIZE right?
mild tasting celery is a popular soup ingredent. it's chemical compounds, giving it a rich smell, were studied in japan finding phthalides (a collection of compounds) responsible for the rich aroma.
the latest findings used a distillation of the vapors, when celery and water were heated, for one sample. remaining solids were added to a second pot of chicken broth. the amount added was minute.
let me know how you do on your project. did i get it close enough? email me.
CELERY, Apium graveolens L. var. dulce, Other names: Stalk celery.
Grown in North America and temperate Europe for it’s succulent petioles.
CELERIAC, Apium graveolens L. var. rapaceum
Other names: Celery root or knob celery.
Grown in Northern and Eastern Europe for it’s enlarged root or hypocotyl.
SMALLAGE, Apium graveolens L. var. secalinum
Other names: Leaf celery
Grown in Asia and Mediterranean regions for its leaves and seeds.
What’s in a name?
Apium: from the German Eppich. Graveolens: from the Latin Gravis "grave, heavy" and Olens "smelling" from the verb olere. The Greek writer Homer referred to celery as "selinon". The Latin name was "selinun" and the French name "celeri" is similar to the name we use today.
Celery is believed to be originally from the Mediterranean basin. Ancient literature documents that celery, or a similar plant form, was cultivated for medicinal purposes before 850 B.C. It’s claimed medicinal purposes were probably attributable to it’s volatile oils, contained in all portions, but mostly the seed. During ancient times Ayurvedic physicians used celery seed to treat the following conditions: colds, flu, water retention, poor digestion, various types of arthritis, and liver and spleen ailments. Woven garlands of wild celery are reported to have been found in early Egyptian tombs.
Celery was considered a holy plant in the classical period of Greece and was worn by the winners of the Nemean Games, similar to the use of bay leaves at the Olympic Games. The Nemean Games were conducted every second year, starting in 573, in the small city of Nemea in southern Greece in the Poloponnes peninsula.
The Romans valued celery more for cooking than for religion although much superstition was connected with it. The celery plant was thought to bring bad fortune under certain circumstances.
Although celery is thought to be from the Mediterranean, indigenous "wild" relatives of celery are found in southern Sweden, the British Isles, Egypt, Algeria, India, China, New Zealand, California and southernmost portions of South America. However it is doubtful that it’s center of origin was that extensive.
The Italians domesticated celery as a vegetable in the 17th century resulting in selections with solid stems. Early stalk celery had a tendency to produce hollow stalks. After years of domestication, selection eliminated this characteristic as well as bitterness and strong flavors. Early growers found that the naturally strong flavors could be diminished if grown in cooler conditions and also if blanched. Blanching is the practice of pushing dirt up around the base of the stalks to prevent sunlight from turning the stalks green.
There are two types of stalk celery varieties, self-blanching or yellow, and green or Pascal celery. In North America green stalk celery is preferred and mainly eaten raw although it is also eaten cooked. In Europe and the rest of the world self-blanching varieties are preferred. Celeriac is very popular in Europe where it is eaten cooked or raw. Smallage is grown in Eastern Europe and Asia for it’s seed as well as to use the aromatic leaves to flavor cooked food and to garnish plates. In some areas celery and celery seed is consumed to treat high blood pressure. Celeriac is becoming popular as a part of trendy American gourmet eating.
Currently California harvests about 23,500 acres per year, Florida 3,500 acres per year, Texas 1,200 acres per year, Michigan 3,000 acres per year, and Ohio less than 50 acres per year. California harvests year-round, Florida harvest from December to May, Texas from December to April, Michigan and Ohio from July thru September. Per capita consumption of celery is about 9 to 10 pounds per person annually.