Celery’s scientific name is Apium graveolens. It consists of a group of pale green, succulent stems with thick, white bases which are joined at the bottom of the stalks to a crown at ground level. Each of the stick-like stems are crisp, crunchy and juicy with branches at the top with green leaves. All parts of the celery can be used. Celery is related to carrots, parsnip, parsley and anise. Available all year round, it is at its best value from December / January and June / July.
Wild celery was used as a medicinal plant in Europe throughout the Middle Ages. It was used to treat colds, flu, poor digestion and arthritis. It was first used as a food in Italy during the 16th century.
Celery is a low source of energy providing 64kJ per 100g and provides 1.5g of fibre per 100g. Celery is a good source of Potassium. It is a moderate source of Mannitol – 1g per 100g.
Try celery cut into strips as a snack, stuffed with cream cheese or peanut butter or serve with dips, or add to a salad! Celery can be added to casseroles, sauces, stir-fries, microwaved, baked or braised.
Refrigerate unwashed in a plastic bag or airtight container. Use within 7 days.
Check out Regina Weedon’s Brekkie Beans using celery.
Source: Nutrient Reference Values for Australia & New Zealand 2006; NUTTAB 2010.
PLEASE NOTE: Fruits & vegetables in season may vary depending on where you live. Check with your friendly greengrocer.