CHAPTER XI 



Blanching 



IN its original wild state the stems of celery are 

 tough, full of woody strands, of rank flavor, ami 

 green in color, being similar to the outside stems 

 or trimmings of our cultivated varieties. The object 

 of blanching is to remove the green coloring matter 

 and to secure leaf-stalks that are free from woody 

 strands, crisp, tender, and having an agreeable 

 flavor. The cultivated varieties of celery are divided 

 into two classes : those that are in a measure self- 

 blanching, and those from which the light must be 

 entirely excluded in order to blanch them. The self- 

 blanching type is well represented in White Plume 

 and Golden Self-blanching varieties, and the non- 

 blanching type by such varieties as Giant Pascal, 

 Giant Solid, and Boston Market. 



Blanching may be accomplished by any method 

 whereby the light may be excluded, and by allow- 

 ing growth to proceed in the dark. Blanching de- 

 stroys the green coloring matter in the stems that 

 are already grown, and at the same time prevents 

 the formation of coloring matter in the stems that 

 are produced during the blanching process. A large 

 portion of the edible part of the self-blanching varie- 

 ties is produced during the blanching period and as 

 a result is entirely free from the rank flavor caused 



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