Hello, my bunch and I would like to welcome you to our place. This is a really cool site to hang out in. You see us celery are very friendly – that's why you'll always find a bunch of us – we don’t like being alone. We're a fun-loving vegie with crisp, crunchy, and juicy long stems. We are mild tasting, enjoy teaming us with your favourite dip or with peanut butter in your lunch box, or as an after-school snack. We are very versatile and are delicious raw or cooked. Let me tell you a little more about us.
We consist of a group of pale green, succulent stems with thick, pale bases which are joined at the bottom of the stalks to a crown at ground level. Each of our long stems has branches at the top with green leaves. Our stems are ‘U' shaped with ribs running parallel to the stem. Both our stems and leaves can be eaten. We grow to 50-60cm long and are cut below the crown when we're harvested.
We're available all year round. Plentiful from September to April.
In Australia, we're not sold by variety.
We're a biennial plant (which means that we flower, fruit, then die in the second year) but we're generally grown as an annual. We prefer warm days and cool nights and grow best in a clay to sandy soil with plenty of moisture.
Most of us are transplanted from seedlings that are carefully grown in nurseries. This is due to our very small seeds and the fact that we can be difficult to grow.
As I said, we're harvested by hand, but before this happens, we're measured from the soil line to the first node on the celery stalk. If we're at least 25cm long and our stalks are tight and compact, we're ready for harvesting.
To pick the best of us select crisp, pale green celery with firm, thick stalks and fresh bright leaves.
We’re best kept in an airtight container in your fridge. You can cut rinse, trim and cut the bunch into stems to store so we’re ready at any time to eat. Use within 7 days.
We're a cultivated version of wild celery which was used as a medicinal plant in Europe throughout the Middle Ages. We were first used as food in Italy during the 16th century. We spread to France and by the 17th century, French cooks were using us to flavour soups, meats and stews. People took us with them when they migrated around the globe and today, we are enjoyed in almost every cuisine.
Before eating, wash and trim the stems and remove any of the fibrous ‘string’s that run along the stems.
Don’t throw away the leaves as they can be chopped and added to salads and are also great in soups and stocks.
For the easiest of snacks, spread celery sticks with peanut butter or cream cheese.
Serve us with your favourite dip – it’s one of the best ways to eat us!
Finely diced celery, onion and carrot are an essential mix used in cooking pasta sauces, soups, casseroles and stews. They make the perfect flavour base.
Add sliced celery to stir-fries, fried rice and salads.
Finely dice celery and add to egg and chicken mayo sandwich and wrap fillings.
Try these ideas for great Sydney Markets recipes for celery; :
ROCKET, CELERY & CHICKEN SALAD WITH LEMON MAYONNAISE
SPINACH, CELERY & SMOKED CHICKEN SALAD