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Healthy and Sustainable Food

Celery

DATES AVAILABLE:

New England: Early July through early October; Storage: 2-3 months
Mid-Atlantic: August through September; Storage: 2-3 months

BRIEF DESCRIPTION:

Celery (Apium graveolens var. dulce, Umbelliferae) is a cultivated variety of a common European weed called “smallage”. The variety most commonly found in markets (var. dulce) grows in bunches of ribbed stalks that are leafy at the top and connected at a rounded base. Stalks are firm, a light bright green in color and may be as long as 12-16 inches. A second variety bred from "smallage" called celeriac (var. rapaceum), has slender leafy stems and a bulbous stem base with creamy white flesh that is slightly spicier than celery.

VARIETIES:

“Pascal” is light green in color with bright green leaves and is the most common variety of celery grown in the United States.

USING CELERY:

When at the market, look for firm, tight bunches with bright green stalks and leaves. It is a crisp is aromatic vegetable that provides a unique flavor and texture to cooked dishes and is often simmered or sautéed with onions and carrots to provide a broad aromatic base for sauces, soups and braises. Compounds called phthalides, that are also found in lovage and walnuts, give celery its distinct flavor. Celery can also be enjoyed raw as a crunchy snack, cut into strips for dipping, or chopped and added to salads.

NUTRITIONAL INFORMATION:

Celery is very low in calories. One cup of raw, chopped celery contains 16 calories and 2 grams of fiber. Celery is also high in vitamin K and contains 8% of the daily recommended amount of potassium. It also contains moderate amounts of vitamin C, folic acid and vitamin B6.

STORAGE:

General: Store celery wrapped in plastic in the refrigerator for up to two weeks.

Freezing: Celery can also be frozen, but since it does not defrost well, once frozen it is best added directly to recipes that require cooking. Wash, cut into one-inch lengths and blanch for 3 minutes. Cool, drain and package before freezing.