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5 min read

Did you know?

  • Celery is native to the Mediterranean region, first cultivated about 3,000 years ago.
  • The ancient Greeks used the veggies as flowers to reward winners of athletic games.
  • It was first used as a food in Italy in the 1500s and first introduced to the United States in 1856.
  • It contains numerous antioxidants, minerals and enzymes, in addition to vitamin C, vitamin K, vitamin B6, potassium and folate.
  • It is 95% water.

Fun Fact: In the 1960s Jell-O created a celery flavor, not too sure it flew off the shelves!

Where to store it?

Due to its high-water content, celery is best stored wet. Store celery in the refrigerator—either in a container of water or wrapped in a damp towel— to ensure it will stay crispy and fresh for the longest amount of time.

How to Use it?

All parts of the celery plant are edible, so nothing goes to waste! It can be enjoyed both raw and cooked. Celery brings texture and a mild flavor to salads, hors d’oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. How to get the most out of one bunch of celery

1. Trim off the leafy top and set it aside for flavoring soups or stock or for use in salads.

2. Remove and dice the coarse outer ribs then combine them with diced carrots and onions and herbs to make mirepoix—a tasty seasoning for sauces and stews—or a bed for fish or braised meats.

3. Sauté tender outer ribs in butter, season with salt and pepper, and serve with roast pork or lamb.

4. Use the tiny leafy ribs around the center for a raw vegetable hors d’oeuvre.

5. Split the innermost ribs—called the heart—and braise in chicken or beef stock, add fresh ground pepper and chopped parsley and serve as a side dish with a sweet, nutty flavor.





Celery Salad with Apples

Created by: Sonja Overhiser

This easy celery salad recipe could not be more refreshing! Take this veggie to new heights with apples, Parmesan and a tangy vinaigrette.



8 celery ribs plus

½ cup celery leaves

1 red apple

1 TBSP white wine vinegar

½ TBSP Dijon mustard

1 tsp maple syrup or sugar

½ tsp kosher salt

3 TBSP olive oil

¼ cup shaved Parmesan cheese


1. Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple.

2. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time.

3. In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).


Celery Smoothie

Created by: Sonja Overhiser

Delicious and refreshing, a perfect summer cool down recipe! It’s full of irresistible flavor and healthy ingredients like apple, banana and fresh ginger.



4 medium ribs celery (¾ cup chopped)

1 large green apple

1 banana

½ tsp peeled and grated ginger (from fresh ginger root)

2 cups baby spinach leaves

½ cup water

10 ice cubes

1 ½ TBSP fresh squeezed lemon juice (1/2 lemon)


1. Roughly chop the celery. Chop the apple into chunks, leaving the peel on. Break the banana into pieces. Peel and grate or mince the ginger.

2. Place everything in a blender and blend until smooth, stopping and scraping as necessary and adding a splash more water if it’s too thick. Drink immediately or store for up to 1 day.


Braised Celery

Created by: Claire – Sprinkles & Sprouts

A simple side dish to prepare with your favourite protein!



12 stalks of celery

2 TBSP butter

¼ tsp salt

¼ tsp pepper

3/4 cup vegetable stock


1. Wash the celery then top and tail it, reserving any leaves for later.

2. Cut the celery, on the diagonal, into 1-inch chunks.

3. Melt the butter in a heavy based skillet or pan (one that has a lid)

4. Add the celery, salt and pepper, then sauté gently for 5 minutes until it has started to soften.

5. Add the stock and bring to a simmer.

6. Cover the pan and cook for 5 minutes.

7. Remove the lid and cook for a further 5 minutes so the liquid can evaporate.

8. Serve garnished with any reserved leaves.


Creamy Celery Pasta

Created by: The Herbeevore

An easy weeknight pasta recipe that is ready in about 30 minutes, and is a great way to use up extra celery.



8 ounces linguine pasta or long pasta of choice

2 TBSP olive oil

1 sweet onion chopped

3 cloves garlic minced

6 stalks celery roughly chopped including leaves

1 tsp nutritional yeast

1 lemon juiced

1 tsp salt

1 13- ounce can coconut milk

1/2 tsp pepper

Parmesan cheese use vegan if desired, optional for serving


1. In a large pot, cook pasta according to package instructions. Drain and set aside.

2. In the same pot, add the olive oil, onions, garlic, and celery, and sauté over medium heat for 7 to 8 minutes until the vegetables have started to soften and the celery has begun to brown. Remove 2 tablespoons of celery from the pot, to save for garnish.

3. Add the nutritional yeast, lemon juice, salt and pepper. Add coconut milk, and simmer for 20 minutes until vegetables are tender.

4. Using an immersion blender (or by transferring small batches to a stand blender) blend the sauce until creamy.

5. Add the cooked pasta back to the pot, and cook until hot. Serve the hot pasta in a dish or bowl, and garnish with the reserved sauteed celery and vegan Parmesan cheese if desired. Enjoy!


Roasted Celery and Mushrooms

Created by: Food52

A delicious side dish!


Ingredients: 4 cups 1" chunks of celery 1 cup sliced mushrooms (I used cremini, baby bellas would work too or shitakes) 1 cup sliced shallot 1/4 cup olive oil 1/4 cup sherry vinegar 1 tsp whole cumin seed

1/4 tsp whole celery seed 1/4 tsp ground black pepper (plus a bit more) 1 tsp fresh thyme kosher salt 1/2 cup chopped celery leaves



1. Heat the oven to 425°F.

2. Put the celery seeds, cumin seeds and 1/4 tsp pepper in a small sauce pan and toast for a few minutes until they are fragrant. Turn off the heat and use a pestle to crush the seeds up some (or you can give them a quick grind - you don't want powder though, you want to keep some texture) Add the vinegar and return to medium heat just until the vinegar is warm. Add the thyme and turn off the heat.

3. Spread the celery, shallots and mushrooms out on the baking sheet. Cover with the oil and season with a generous pinch of salt and some pepper. Toss that all together so that everything is coated, then make sure they are spread evenly and pop them in the oven.

4. Roast for about 15-20 minutes until the celery is starting to get tender but not mushy. When they are ready, put them in a bowl, toss with the vinegar, then the celery leaves, and serve. Just FYI - really good with roasted chicken and some wild rice.

Recipes are curated by Lauren

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