Celery is packed with nutrients and is very versatile. Leaves can be washed and added to salads, whilst the stalks can be added to stews, casseroles, stir-fried or eaten fresh. Unlike most vegetables, celery will retain its nutrients, even through heavy cooking. It is often chosen as a stock vegetable for this reason.

You should choose bunches of celery with fresh-looking leaves and crisp, firm stems. Ensure that the stems are free from cuts, soft patches or discolouration. Celery can be kept in the crisper section of the fridge, in a plastic bag, for three to four days.

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