Celery

Apium graveolens

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Celery

There are two main types: green-ribbed with large green leaves, and blanched white with white ribs and yellow leaves. Celery is available all year round. When buying, choose crisp stalks. Whole heads should have plenty of small inner stalks and ‘heart’. Avoid over-large heads as they may be stringy. Celery’s crisp and tangy flavour makes it useful in salads, sandwiches and dips.
  • Low-fat. High in calcium, biotin and vitamin C.