CHINESE CHIVES

~20 - 30 lbs Chinese Celery aka "Celery Root", "Turnip-Rooted Celery", "Zhong-Qin", "Zhong-Guo-Qin-Cai", "中芹", "中国芹菜", "中國芹菜" Chinese celery is leafier, longer, and thinner than regular celery with a very strong celery flavor. This is usually cooked and almost never used raw. This is most often cooked in a stir-fry with other veggies or meats. Chinese celery is available year-round. Handling Tip Selection The Chinese celery stalk is straight and tightly packed together. The stalks and the leaves are light green and the leaves are not wilted. Check the inner stalk and make sure a uniform color of green. Avoid blackheart celery, a brown discoloration that eventually turns black. Storage Chinese celery should be stored at 32°F (0°C) with a relative humidity of ninety-five percent and with mist. The typical shelf life is five to seven weeks. Higher temperature decreases shelf life, with less than two weeks of shelf life at 41°F (5°C). High temperature and low humidity lead to wilting. Chinese celery is sensitive to odor and should not be stored with strong aroma products. Especially, apple and onion. Chinese celery is sensitive to high levels of ethylene, a naturally occurring gas that regulates ripening, at a higher temperature. Symptoms include yellowing and pithiness. If the temperature is low and the ethylene level is low, there will be less of an effect on Chinese celery. Chinese celery produces a very low level of ethylene. Chinese celery is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for Chinese celery is 31.1°F (-0.5°C).