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Vegetables

Celery, Rhubarb & Bok Choy

Celery

Selection Information

Usage: Eating fresh, cooking and salads.

Selection: Good-quality celery should have even-colored, unblemished and smoothed-skinned stalks. Leaves should be fresh with no signs of wilting. Contrary to popular belief, light green stalks taste better than those that are dark green. Scratch the butt-end of the celery with your fingernail. A sweet or bitter smell means sweet or bitter flavor.

Avoid: While light green stalks are preferred, avoid celery with white stalks which indicates old product.- Stalks that are soft, spreading out and bend are also signs of old product. Thick veins and rough inside surfaces indicate over-aged and tough celery.

Seasonal Information

Celery is available year-round from California. Washington celery is available from August until November with a peak in September.

Celery Nutritional Information

Serving size 2 medium stalks (110g)
Calories 25
Total Fat 0g
Sodium 125mg
Total Carbohydrate 5g
Dietary Fiber 2g
Protein 1g

% of U.S. RDA
Vitamin A 2%
Calcium 4%
Vitamin C 10%
Iron 2%
Low-calorie, Low -sodium, Source of vitamin C, Cholesterol-free, Fat-free.

Celery Tips & Trivia

Don't throw away celery that has been in your refrigerator a little too long and gone limp. Revive the stalks (or extend the shelf-life of fresh celery) by shaving a small amount off from the butt-end, soaking in luke-warm water (1/2 hr. or more), and refrigerating.
Originally a bitter, wild marsh plant ranging from Sweden south throughout Europe, celery was used over centuries for medicinal purposes "to purify the blood."
The winner of an athletic event in ancient Greece was given a bunch of celery, much like flowers are given today.