Crisp and crunchy celery - yum!

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Celery was first used as food in Italy in the Middle Ages.

White celery, which farmers grew away from the sunlight, was the most common variety, and it is still popular in Europe. A green stemmed celery was developed in the United States in the 1940s and was successfully introduced into New Zealand in the 1960s. New Zealanders prefer celery to be bright green. Varieties are now available with little or no stringiness.

Celery is popular raw as a snack, or served with a dipping sauce. Add sliced celery to savoury dishes like stir fries, braises, stews, pies or soups. The leaves can be used in salads, soups, stocks, braises, stews or as a garnish. Use fresh young celery leaves from the centre of the bunch mixed with other leaves in a green salad. Stir fry sliced celery and drizzle with sesame oil. Click here for recipes.

Watch the video on growing celery in New Zealand here, and for more information, visit the Celery page in our Vegetables A-Z section

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