Celery
Taste
Bold, strong, earthy, bitter.
Eat
Green leafy tops: edible.
Green stems: edible.
Health & Nutrition
Celery is rich in antioxidants such as vitamin C, and phenolic phytonutrients that have anti-inflammatory and antioxidant properties. Celery is an excellent source of vitamin K and molybdenum. It’s also a good source of folate, potassium , B5 and gut loving fibre.
Buying tips
Go for darker green varieties for a stronger flavour and nutrient density. Be mindful of stems that are firm and fresh and not floppy. If you can purchase or even better grown your own celery with the leaves intact this is a bonus as these are edible and pack a nutritional punch.
Storage tips
Store in a fridge in a paper bag. Will keep for up to a week but best eaten within 5 days.
Cooking tips
Prep:
Celery can be eaten raw or cooked and forms the foundation of many dishes when combined with onion and carrot. It has a delicious crunchy texture that complements many dishes. Enjoy raw or cooked.
Raw: You can juice celery or cut in to batons and eat as a snack. Or finely slice and add to salads. Use the leafy green tops in salads, soups, stews, caseroles-chop finely and add towards the end of cooking.
Sautéed: Slice finely and sauté in oil for a few minutes. Use as a base ingredient in soups, stews, vege chilli’s.
Braised: Sauté with butter or oil, salt and pepper and stock for 10-15 mins until just tender. Dress with herbs of choice.
Waste reduction tips
Use the trimmed ends and heart in a veg stock or add to your compost.
