Celery is part of the Apiaceae family, which includes Carrots, Parsnips, and Parsley. It is a green vegetable that has a long fibrous stalk tapering into leaves, both of which are edible.
Growing and harvesting
Celery is grown in abundance all year around by the fantastic growers in Werribee South. Celery is generally hand-harvested and is often hand packed in field. It can be bought into the packhouse and transformed into stalks and hearts, depending on the customers' requirements.
Look for whole Celery bunches that are firm and tightly packed with bright green leaves. Fresh Celery stalks should be green and crisp.
Keep whole heads intact and in the fridge until you are ready to use them. Stalks should also be kept in the fridge, and these can be stored in an air tight container in water or wrapped in foil.
Celery stalks can be eaten raw, sliced to enjoy with a dip, and are great stuffed with peanut butter and sprinkled with sultanas (anyone else remember ants on a log)! Diced Celery can be added to soup or a stir fry. Celery can be braised as a great side dish or added to juice.
Celery is packed with Vitamin K which helps blood stick together (coagulate) and helps with the development of healthy bones.
Try it now
Try this Celery Soup that's garnished with crisp pancetta for crunch and mint for freshness.