Suzhou Water Celery

Suzhou Water Celery

　　Water celery is one of the flagship produce among Suzhou’s “Eight Aquatic Delicacies.” The most delicious part of water celery is the roughly 15-centimeter-long, white and tender stem, commonly known as the “white tip.” The longer the “white tip,” the higher the quality of the water celery. So how is this prized “white tip” cultivated? Currently, it’s the peak season for both production and sales of locally grown water celery. Yesterday, at the aquatic vegetable base in Shanglin Village, Hengjing Subdistrict, Wuzhong District, reporters saw lush fields of water celery growing vigorously. Several women, wearing tall rubber boots, waterproof pants that reached their thighs, and shoulder-length waterproof sleeves, were busy working in the fields. They were reaching into the mud with both hands, pulling up the water celery plant by plant from the roots, then immediately “replanting” the freshly uprooted water celery back into the mud. “Why are you replanting the pulled-up water celery?” the reporters asked in confusion. Yuan, the person in charge of the Shanglin Aquatic Vegetable Base, explained that this process is called “pressing water celery,” a crucial step in its cultivation. Only through this method can water celery develop the white and tender “white tip.”

　　Water celery is sown starting in August and begins to hit the market in late October, remaining in cultivation all the way until May of the following year. The seeds are sown directly in the fields. After about 45 days, the roots grow to about two centimeters long beneath the mud, while the stems remain entirely above the soil surface, green in color. At this point, the water celery is uprooted along with its roots, and then pressed back into the mud to a depth of about 15 centimeters, allowing the stems to grow in oxygen-poor soil. After another month, when the celery is uprooted again, the stems have turned completely white. This “white tip” is not only visually appealing but also delicious.

　　Crisp, tender, and fragrant water celery is a common dish on local dining tables. Both the stems and leaves of water celery are edible and can be prepared in various ways. A light blanch in boiling water followed by a drizzle of soy sauce, sesame oil, and other seasonings makes for a refreshing cold salad—crisp, tender, and delicious. Stir-fried with tofu products or mixed with meats, water celery offers rich flavors with distinct character.

　　Water celery is also a health food. Medical research has shown that regular consumption of water celery can help regulate cardiovascular conditions such as high blood lipids and high blood pressure, as well as digestive system issues including constipation and colorectal cancer.