Description

Celery, at its best, has a juicy and crunchy flesh with a mild salty flavor. Although celery is most often used for its stalks, its leaves are edible as well and have a concentrated celery-flavor.

Celery is great for snacking and juicing but should not be overlooked for its culinary ability. Cook diced celery with onions or apples, potatoes and cream and puree into soup. Braise sliced celery in vegetable stock and wine, or bake with cream and cheese into a gratin. Combine raw celery slices with citrus segments and grains for a cold salad. Stuff 3-4 inch slices of celery with cheese or hummus for an appetizer. Store celery, head intact, in the refrigerator for 1-2 weeks