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Celery

2 bunches of celery

Produce Spotlight on Celery

The Celery plant is in the same family of vegetables as carrots, parsley, and parsnips. Celery is 95% water, low in calories, and a good source of vitamins C and K, which help heal cuts and support the immune system.

 

Shopping for Celery

Look for fresh celery that is compact and stalks that are not falling out from the bundle. The leaves should be pale to bright green in color and without any yellow or brown patches.

 

Common Types

Stalk Celery – Pascal is the most common type of stalk celery. It has dark green leaves and large ribs.

Celeriac – also known as turnip-rooted celery, knob celery, or celery root. The softball-sized root has concentrated celery flavor and white flesh. It can be roasted, stewed, or mashed.

Leaf Celery – also known as Chinese celery. Cultivated for its leaves and rich aromatic flavor. Leaf celery is eaten cooked.

 

Storage and Preparation

  • Celery and other plants release a gas called ethylene, which helps them ripen. When you keep celery in a plastic bag, the ethylene gets trapped and causes the celery spoil faster.
  • To store unwashed celery, keep celery heads whole, wrap them up tightly in aluminum foil, and place in the crisper drawer of the refrigerator for up to 4 weeks.
  • Wash celery under cold running water before using. Once cut, the stalks lose moisture at a faster rate then when they are uncut.
  • To store washed and cut celery, place in a sealed container submerged in water to keep stalks hydrated and crisp. This method can be used to revive limp, dry celery.

 

Serving Ideas

  • Try celery sticks for a crunchy snack. Serve with a low-fat dip, nut butter, or salad dressing.
  • Add sliced celery to salads for extra texture.
  • Dice up celery stalks with leaves for soups, stews, or stir-fries. 

 

Celery Math

1 bunch celery =

8 or 9 medium-sized stalks

1 medium-sized stalk =

½ cup sliced celery

1 pound celery = 4 cups chopped = 3 cups cooked

 

Using Locally Grown Produce

For recipes featuring fruits and vegetables, visit our website https://extension.umass.edu/nutrition/recipes/. To locate places to buy local produce, visit https://www.mass.gov/orgs/massachusetts-grownand-fresher.

 

Nutrition Facts

Serving size: 2 medium stalks; Calories: 15; Carbohydrates: 4 g; Fiber: 2 g; Fat: 0 g; Saturated fat: 0 g; Sodium: 115 mg