CELERY
Celery (Apium graveolens) is a member of the Umbelliferae family, along with Carrots, Parsley and Parsnips. Their fibrous stalks are packed with flavor raw, and become mellow and aromatic once cooked. This versatile plant is the base of most soups, stews, and broth — what would we do without it!
In season: Sporadically throughout the season | Early Spring, Mid-Summer and Early Fall into the Winter
Nutritional value: Celery has a high water content, and it is a good source of fiber, potassium, vitamin K and antioxidants. Be cautious in eating too much, as Celery is a natural diuretic!
Storage tips: Celery stores best in the crisper drawer of your fridge. To keep it extra safe, try covering it with a damp tea towel to preserve its moisture content. If you find your Celery has softened, soak stalks in cold water and they should firm right up!
Culinary uses: Celery is often eaten raw, cut into sticks for snacking, or thinly shaved with to add to salads. Celery leaves are also packed with flavor and can be used in place of Parsley. Stalks and leaves are also delicious when juiced. Save any part of the Celery that you don’t use to cook up some veggie stock!
