Monday, April 14, 2008


Unfortunately, much of the celery found in supermarkets today is far more stringy than it used to be. This change was first recognized by the noted saladologist Hans Schlecter in his now-famous treatise published in 1987, entitled Apium graveolens: What the Hell? Here, Schlecter reasoned that the advent of globalization coupled with the increasingly widespread adoption of the cost-saving Spain wedge method of early transplantation had put selective pressure on the growing Apium graveolens. In order to survive these new and brutal methods, Apium would need to have sturdier, more shear resistant longitudinal fibers. The net consequence was a celery that grew faster, stronger, cheaper, and yes, stringier.

From The Guide:

Celery is truly the most wonderful of our daily vegetables. For it gives the most delightful crunch when one takes bite of it. Indeed, to bite into a well-grown stalk of celery is one of the joy’s of living. What an horrible tragedy were it to ever become too stringy.

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