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Eating fresh, cooking and salads.


Good-quality celery should have even-colored, unblemished and smoothed-skinned stalks. Celery 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.


While light green stalks are preferred, avoid celery with white stalks which indicates old product.

Stalks that are soft, spreading out and bend are signs of old product. Thick veins on the stalks and rough surfaces indicate old and tough celery.


Always store lettuce, cabbage, etc in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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 ref

    Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

    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.

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