The difference between green and white celery

It is impossible not to know it because celery is a ingredient widely used in traditional cookingfor example in the sautéed, and in the natural cuisine, where it is used in place of salt. On the shelves of greengrocers and supermarkets you can find the two more well-known types, or green celery and white celery. What is the main difference between these two vegetables?

Difference in the cultivation of green celery and white celery

Celery is a herbaceous plant autumn and winter, although now it is available all year round. The first difference between green celery and white celery concerns cultivation. In fact, to make it crunchier and sweeter, celery is sometimes added deprived of light, therefore of the chlorophyll, responsible for the green color and so the plant remains white. White celery also produces a larger plant with fleshier stems.

Green celery and white celery: the differences on the table

Just because it has a more delicate flavour and for the fact that it has one less fibrous structure some green celery and it’s more Crispwhite celery is best suited to be eaten raw, for example in dip or salad. Being less stringy, in fact, it chews better. Green celery, on the other hand, is more suitable to be eaten cooked, as flavoring to give flavor to soups and stews.

Celery and all its colors

Exist renowned varieties of celery typical of some specific production areas. As far as white celery is concerned, the most common varieties in Italy are the white celery of Sperlonga IGP and the gold of Asti. Il Trevi black celery, which has the particularity of measuring up to one metre, is so called because, if it is not buried, it grows dark. The red celery from Orbassanoimported from France in the 1600s, has a very intense aroma and tastes slightly of almond.

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