https://gardenisms.com/how-to-blanch-celery/ Gardening tips and tricks for the not-so-green thumb. Sun, 11 Dec 2022 04:41:14 +0000 hourly 1 https://wordpress.org/?v=6.4.2 https://gardenisms.com/how-to-blanch-celery/#comment-965 Sun, 11 Dec 2022 04:41:14 +0000 https://gardenisms.com/?p=855#comment-965 Ꮃhat’s up, juѕt ᴡanted to tell you, I enjoyed
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]]> https://gardenisms.com/how-to-blanch-celery/#comment-182 Wed, 01 Jun 2022 01:21:54 +0000 https://gardenisms.com/?p=855#comment-182 Hi, thanks for gathering & presenting the different garden blanching methods for celery! I just planted the bottom of a store-bought celery stalk in my garden: it had grown roots & baby stems in my fridge, when I had it standing in a couple inches of water to keep it crisp. That thing was ready to grow! So I carefully removed the stalks I wanted to eat, and then planted in my garden the remaining celery bottom, with the new young leaves above the soil. There are many YouTube vids out there showing people planting their leftover veggie scraps & getting results!
Here is my only criticism: Please delete the sections headed “What does blanching do to vegetables,” and “Do you have to blanch celery?” People might get confused with your sudden shift to a different subject with the same name. Culinary (cooking-related) blanching and horticultural blanching (keeping a plant pale by preventing greening via photosynthesis) are not related. Your mention of blanching in cookery will confuse beginning gardeners, as it has nothing to do with growing celery, it’s a whole different meaning. The words sound alike and are spelled identically but have separate meanings (homonyms), horticulture as opposed to cooking. Kind of like the words “fine,” meaning ok, good, or even of a superior quality; “fine” meaning the payment of a monetary penalty like a traffic fine; and “fine” meaning small-textured or thin (fine sandpaper, or baby-fine hair texture). The culinary (cooking) definition of blanching is submerging any vegetables in boiling water for a brief period of time, then in ice water, halting the cooking process & retaining the vibrant deep colors of the vegetable before the boiling water turns them soggy and colorless like overcooked mushy peas. It’s a great cooking technique but has no relation to the horticultural process of blanching celery while it’s growing.
Other than that mix-up, I really appreciated your summaries of the various methods of horticultural blanching. Thanks!
– Sam

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