Part of the holy trinity (along with bell peppers and onions) in Louisiana Creole and Cajun cooking, celery is also a common ingredient in soups and is also used as one of the base ingredients for a whole range of French sauces and dressings.
Country of Origin - UK/Spain/Italy
Class - Minimum Class 2
During the UK season our celery is often from a family run farm on the flat fenlands of Cambridgeshire, established in 1952.
If you are using celery raw then you can simply break off a stick and rinse it. If you want, you can use a potato peeler to remove the strings, especially from larger sticks. This is the only preparation needed. It can also be sliced and used in salads. Bundle it up in cling film and keep in your fridge. By sealing it tightly, air will not be able to get to it and your celery will retain more moisture as well as crunch. Suitable for home freezing.
Stuck for ideas? Click here for Celery recipes