Also indexed as: Celery Hearts, Celery Root
Preparation, uses, and tips
Wash celery just before using. Trim the leaves and the base, and reserve the leaves for
soups and salads. Celery can also be frozen in plastic bags and used in dishes that call for
cooked celery. Slice celery on the diagonal into salads, or braise it in olive oil and serve with salt and pepper.
Buying and storing tips
Celery can be found in the produce section of health food stores and supermarkets. Choose
firm, tightly formed bunches with crisp, green leaves. Store celery in a plastic bag in the
refrigerator for up to one week.
Varieties
The most common variety of celery is the pale green Pascal. Another variety, golden celery,
is protected from light to prevent the development of chlorophyll during the growing period.
The term celery hearts describes the tender, innermost ribs of the celery.
Celeriac, or celery root, is similar to common celery in appearance; however, it is the
knobby stem of celeriac that is edible, rather than the stalk.
Nutrition Highlights
Celery (raw), 1 large stalk
Calories: 10
Protein: 0.48g
Carbohydrate: 2.3g
Total Fat: 0.09g
Fiber: 1.01g