My first time working with chinese celery. I planned to use everything. (suggestions are welcome)
Apparently you have to cook chinese celery as it is too strong to eat raw.
I will replant the roots hoping that they will grow.
I cut the stems into 6 inch pieces - put them into zip lock bags at aprox. 4 ounces in weight and put them into the freezer.
I separated the leaves, washed and dried them overnight on newspaper.
The next day I baked them at 250 F for 15 minutes until crispy and crumpled them into a powder to be used as an herb.
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From the small amount of recipes that I researched most cooks use the chinese celery in stir fry, soups and stews.(suggestions welcome)
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