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In ancient times, Greek athletes adorned themselves with celery leaves. In 17th Century France, celery's crunch and flavour began to appear as a key cooking ingredient. Light, healthy and easy to prepare, it makes an ideal snack.


  • Available all year round.


  • Choose a compact bunch of firm, glossy and light to medium green stalks.
  • Stalks should be free of cracks, cuts, or bruises.


  • Before storing in the refrigerator, remove any discoloured portions. Trim a thin slice from the root end and wash the stalks thoroughly, scrubbing the root end to remove sand and dirt.
  • Wrap in moist paper towels and refrigerate in a plastic bag for up to 7 days.
  • If celery goes limp, trim root and tops and soak in ice water for 30 minutes.

Preparation / Cooking

  • Snap stalks off the bunch and cut out a small portion of the root end. Cut off leaves. Remove strings and cut out any damaged areas.


  • Use leaves as an edible garnish or to flavour soups, stews, or salads.
  • Serve inner tender stalks whole with cheese.
  • Serve raw, filled with Kraft Peanut Butter or Cheese Whiz.

Celery Recipes