Celery is a biennial vegetable plant that belongs to the Umbelliferae family whose other members include carrots, fennel, parsley and dill. Thought to have its origins in the Mediterranean regions of northern Africa and southern Europe, it was also native to areas extending east to the Himalayas. Celery has been found in the tomb of pharaoh Tutankhamen (died 1323 BC) and at the Greek temple Herion of Samos dated to the 7th century BC. However, it has only been since classical times it is certain that celery has been cultivated. In classical Greece, celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. In the past, celery was grown as a vegetable for winter and early spring; it was perceived as a cleansing tonic, welcomed to counter the salt-sickness of a winter diet. Can cause allergic reactions in some individuals similar to peanut allergies.


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Availability may vary by variety and with weather conditions.

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Storage Tips

  • Stored at 32-26°F, it can be stored for over a month

  • Place in a sealed container or wrap in a plastic bag  or damp cloth and place in the refrigerator

  • Wilts when frozen, but is great in cooked dishes

Preparation Tips

  • Wash under running water.

  • Cut pieces of celery last only a few hours before they turn brown.

  • Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine

  • Celery, onions, and carrots make up the French mirepoix, for use as a base for sauces and soups

  • Add celery leaves and sliced celery stalks to soups, stews, casseroles, and healthy stir fries

  • Chop and add to tuna/chicken salads

  • Add the leaves to salads

  • The old stand-by, ants on a log (I prefer it sans ants)


  • http://en.wikipedia.org/wiki/Celery

  • http://whfoods.org/genpage.php?tname=foodspice&dbid=14