Celery

Select rigid stalks with upright leaves and bases that are not slimy or discoloured. Refrigerate and use within five days. Pull away the stalks from the bases and rinse thoroughly to remove all grit, then slice, shave, dice or eat whole.

Store in a sealed container or wrap it in a plastic bag or damp cloth and store it in the refrigerator. If you are storing cut or peeled celery, ensure that it is dry and free from water residue, as this can drain some of the nutrients.

Freezing will make celery wilt and should be avoided unless you will be using it in a future cooked recipe. 

Sprinkle wilted celery with a little water and place it in the refrigerator for several hours where it will regain its crispness.

Health: Celery sticks contain a diuretic substance, which help to remove uric acid crystals that build around joints. Good for people suffering from arthritis, rheumatism and gout.

Substitute celery leaves in recipes calling for cilantro or parsley. It adds a crisp freshness without overpowering flavours. Add to salads and salsa verde, sprinkle over pureed vegetable soups and stir fries, or over hot and spicy dishes.

Make dried celery by cutting off the leaves, wash and drain them, and place on a cookie sheet. Dry the leaves in a cool oven, then crush and store in a jar and use as you would any dry herb.

Make your own celery salt by grinding sea or rock salt with celery seeds in a mortar and pestle using about 1.5 parts salt to 1 part celery seed.