Like carrots, onions and potatoes, celery has been a staple amongst our households since all of us had them packed in our school lunches. Celery is a plant belonging to the parsley family; other members include carrots, fennel, parsley and dill. The celery root begins to grow under the ground’s surface as a tuber with many thin stalks sprouting towards the sky. It forms as a clustered pillar of leaf-topped stalks that are joined at the base, growing to a height of 12 to 16 inches.
It is available year-round, with no peak season.
When selecting, look for firm, tightly packed bunches with crisp, rigid green stalks,and crisp, fresh green leaves. Avoid limp or rubbery stalks.
Store celery in a plastic bag in the refrigerator for up to two weeks. Celery can also be frozen in plastic bags and used in dishes that call for cooked celery.
Separate stalks and rinse thoroughly just before using. Trim leaves (may be reserved for soups). Remove bottom end and any brown spots. Trim the leaves; being edible, they may be reserved for soups and salads. Dice, slice or cut into sticks.
With a crunchy texture and distinctive flavour is a great companion to salads (sliced into diagonal pieces) as well as many cooked dishes (braise in olive oil, seasoned with salt and pepper).
Celery is an excellent source of vitamin C that may support the immune system, promoting health and lower cholesterol, as well as having usefulness in cancer prevention.
Celery (raw), 1 large stalk
Total Fat: 0.09g