Celery, Munchy, Crunchy Celery
Marty Martindale

Celery is a card-carrying member of both the trinity (onion, pepper, celery) and basic mirepoixcelery (onion, carrot and celery),  the foundation for many American dishes. It and carrot sticks are favorite munchies for dieters.

Celery grew wild in the days of the ancient Greeks as early as the 7th century BCE. Domestic Pascal celery was cultivated in Europe and along the Mediterranean as early as 1000 BCE. Over the years variants of celery, Vietnamese celery, Indian celery and Maori celeries were popular in their regions.  

Celery is richest in vitamin K, and high in folate.

Choose celery that is stiff with stalks clinging tightly. Leaves should be bright green.

Store celery in plastic bags with the air forced out. Use within seven days. Celery becomes limp when it is old.  

Frequently the outer stalks are tough and should be discarded. Rinse stalks separately under running water. Trim off bottoms of stalks and use the leaves in soups and salads.


Add to tuna, chicken, egg salad.
Spead celery sticks with peanut butter or cheese spreads.
Use celery leaves in salads, soups, stews and stir-fries.
Braise chopped celery and onions, top with walnuts.
Squeeze celery with carrot juice.
Add to green and fruit salads.
Mix into dressings an stuffings.

Foodsites with celery recipes:





Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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