John Myers
Botanically speaking, celery is one of the umbelliferae. It only forms very small tubers, but strong, fleshy leaf stalks with small leaves at the ends. Celery comes in a variety of colors, from pale yellow to bright green.
Origin
The celery is native to all of Europe, India, North and South Africa, and western Asia.
Season
Local celery is available from October to April. The rest of the year we have imported goods from Western and Southern Europe.
Taste
Celery has a characteristic spicy-aromatic taste with a slight spiciness. Celery is particularly popular as raw food. It also belongs to the classic cocktail “Bloody Mary”.
Use
The tender inner sticks are particularly tasty when eaten raw. Steamed or fried, celery is a lovely accompaniment to fish or poultry dishes. You can gratinate it for meat-free enjoyment. Even if it doesn’t seem like it at first glance: celery also tastes great with different types of fruit. It is particularly popular in combination with apples – just like celeriac, which tastes particularly good as a breaded celery schnitzel with apple dip. The fine leaves of the celery are dried and ground, mixed with salt, and offered in stores as celery salt. Our celery recipes provide more ideas.
Storage
You can store celery stalks in the crisper drawer of your refrigerator for one to two weeks.
