Celery
Every part of the celery is edible: the stalk, the
leaves, and the seeds. Celery had been growing wild for hundreds of
years before humans began cultivating it, primarily for medicinal
purposes, in the 16th Century.
In the 17th Century, celery began to be used as flavouring;
later on, it was used in soups and salads. Two varieties were
developed at about the same time: celeriac, with its edible
turnip-like root, and garden celery, which is most commonly used
today in North America.
The fleshy stalks and ribs grow above-ground and their base form a crown. The inside ribs of the celery are softer. Some farmers protect their celery plants by shading them to produce lighter-coloured and tenderer celery.
Celery salt is a mixture of celery seeds and salt.
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Click here to discover all our recipes with celery !
- Choose compact, light green celery with thick ridged stalks and fresh-looking leaves.
- Cut through and discard the base of the celery, wash the stalks thoroughly and cut to the desired length.
- Eat celery raw, in salads, thinly sliced in sandwiches, or cut in sticks and serve with dips.
- Cooked celery is delicious simply braised, with a sprinkle of vinaigrette or au gratin.
- Add celery to casseroles, sauces for pastas, vegetable and beef stews, quiches, flavoured rice and vegetable stir-fries.
- Use celery to flavour a court-bouillon or a broth.
- Celery leaves are very fragrant and may be used to flavour a
variety of dishes.
Celery is available year-round in your METRO supermarket, but more plentiful during the local harvest in summer.
Celery is an excellent source of potassium, vitamins C and B6 and folic acid.
Celery will keep in the refrigerator for several days stored in a perforated plastic bag or in a container with a little salt water.