Apium graveolens var. dulce
January, February, March, April, May, June, July, August, September, October, November, December
Celery is a highly flavoured vegetable that has long been used in salads, soups and stuffing for its light, peppery taste. High in fibre, it always a big part of a low calorie diet, providing great nutrition while filling us up, minus the calories.
Celery is usually available all year from WA, grown north of Perth and in the south west region.
While everyone is familiar with the taste and flavour of celery stalks, celery leaves can also be used both fresh and cooked. The flavour of the celery leaves is a lot stronger than the stalks so it’s a good idea to test and taste as you go to decide how much to use. Celery leaves also make a fresh peppery garnish.
Look for firm, brightly coloured stalks and fresh leaves with no sign of wilting. If you’re purchasing them pre-cut, make sure there is no browning on the edges.
Wash and trim as you like! To refresh celery, soak it in cold water for 5-10 minutes or until crisp.
Celery is a versatile vegetable that can be used in both salads, cooked dishes and as a snack. It adds great flavour when used in soups, stocks and casseroles.
The antioxidant support we get from celery is largely due to its phenolic nutrients that appear to help protect us against unwanted oxygen damage to our cells, blood vessels, and organ systems. Celery may also assist to protect against inflammation in the digestive tract.
|Nutrient||Value per 100 g|
|Energy, including dietary fibre||64||kJ|
|Available carbohydrate, without sugar alcohols||1.2||g|
|Available carbohydrate, with sugar alcohols||2.3||g|
|Pantothenic acid (B5)||0||mg|
|Dietary folate equivalents||13||ug|
|Beta carotene equivalents||58||ug|