Celery (芹菜)

The taste of the celery leaf is earthy, bitter and grassy. The stalk, on the other hand, is very crunchy, salty and grassy, similar to raw onions. Some people do not like the taste, but others enjoy it very much in their fruit juices. The taste of celery can be enjoyed pure or in combination with other ingredients. It is not always unpleasant. Celery can taste good in one way or another.

STORAGE

It is not advisable to keep celery at room temperature for more than one day. Celery should not be kept in the refrigerator for more than five days to prevent it from spoiling. If the celery stalks are already cut, they lose moisture more quickly, so it is best to store them in a sealed container submerge under water in the refrigerator. This keeps the stalks hydrated and crisp. Celery should also be consumed within seven days of purchase. After this period, most of the antioxidants in celery are gone.

FUN FACTS & TIPS

Celery can be eaten whole. The stalks can be eaten raw, fried, deep-fried or boiled. They are often used in the preparation of omelettes, casseroles, sauces, salads and drinks (e.g. Bloody Mary) or fruit and protein shakes. Mostly, the leaves are used to decorate and flavour dishes.

NUTRITION & HEALTH BENEFITS

• Helps lower cholesterol levels
• Helps reduce inflammation
• Helps prevent high blood pressure
• Helps prevent ulcers
• Protects liver health
• Helps with weight loss
• Promotes digestion and may help prevent cancer

An excellent source of antioxidants and beneficial enzymes, vitamin K, vitamin C, potassium, folate and vitamin B6, beta-carotene, and manganese

Common Names: Leaf Celery, Stalk Celery, Celeriac, Turnip-rooted Celery, Apio, Céleri, Céleri Feuille, Céleri À Couper, Céleri-branche, Céleri À Côtes, Céleri-rave, Sellerie, Sedano, Aipo, Salsão, Сельдерей, 芹菜, Qín Cài, セロリ, کرفس, Radhuni, Ajwain, Finnish, Selleri, Σέλινο, Zelena