Seasons/Availability
Celery is available year-round.
Selection
When selecting celery, look for stalks that are firm and crisp. Avoid bunches with yellowing or wilting leaves, as this is an indicator of age. Also, be sure to check the bottom of the bunch to ensure there is no mold or slimy residue. The stalk should be a bright green color and have minimal blemishes or markings.
Storage
Celery should be wrapped in a damp paper towel and stored in an airtight plastic bag in the vegetable drawer of your refrigerator. Celery will keep for up to one week when properly stored. Do not wash celery until you are ready to use it as moisture encourages spoilage. If celery begins to wilt, try refreshing it by submerging the stalks in ice water for an hour or two.
Preparation
Celery can be eaten raw, cooked, steamed, boiled, and stir-fried. Wash celery thoroughly under cool running water before using. Trim the base of the stalk where it joins together and discard any wilted leaves. The stalks can be finely chopped, diced, julienned, or shredded. Celery can also be pickled or cooked into soups and stews to add flavor. If you are cooking celery, blanch it first by submerging in boiling water for 2-3 minutes before cooking further.
Nutrition
Celery is an excellent source of vitamins A and K, and a good source of fiber. It is also low in calories and contains beneficial minerals such as potassium and magnesium. Celery is also rich in antioxidants and phytonutrients which are known to help reduce inflammation and improve cardiovascular health.
