In ancient times, Greek athletes adorned themselves with celery leaves. In 17th Century France, celery's crunch and flavour began to appear as a key cooking ingredient. Light, healthy and easy to prepare, it makes an ideal snack.
Available all year round.
Choose a compact bunch of firm, glossy and light to medium green stalks.
Stalks should be free of cracks, cuts, or bruises.
Before storing in the refrigerator, remove any discoloured portions. Trim a thin slice from the root end and wash the stalks thoroughly, scrubbing the root end to remove sand and dirt.
Wrap in moist paper towels and refrigerate in a plastic bag for up to 7 days.
If celery goes limp, trim root and tops and soak in ice water for 30 minutes.
Preparation / Cooking
Snap stalks off the bunch and cut out a small portion of the root end. Cut off leaves. Remove strings and cut out any damaged areas.
Use leaves as an edible garnish or to flavour soups, stews, or salads.
Serve inner tender stalks whole with cheese.
Serve raw, filled with Kraft Peanut Butter or Cheese Whiz.