Celeriac: Has a fleshy root.
Stalk: Developed for leafy stems.
Celery seeds can also be used, but have a slightly bitter taste and a more concentrated flavor.
Look for celery stalks that are pale to bright green and crisp when you pull apart the stalks. Avoid celery with wilted leaves or that has black or brown spots.
When ready to use celery, cut off the bottom or base then wash under cool stream of running water. Cut as desired for use.
Celery leaves can also be used and contain many of vitamins and nutrients.
Celery can be stored unwashed in a plastic bag in refrigerator drawer for up to five days.
Celery can be dried and frozen.
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Serving Size |
1 stalk, medium |
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Nutrients |
Amount |
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Total Calories |
6 |
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Protein |
0g |
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Carbohydrates |
1g |
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Dietary Fiber |
1g |
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Total Sugars |
1g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
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Minerals |
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Calcium |
16mg |
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Sodium |
32mg |
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Iron |
0mg |
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Always keep fresh produce away from raw meat and raw meat juices in order to prevent cross-contamination.
Follow the safe food guidelines for all fresh produce.
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