Celery
Sold by the bunch- 7-8 stems
Celery has nutritional properties and versatility that have made it a relatively common item in the grocery cart.
Today, celery is a popular herb and vegetable in North America and Europe. The stalk is served in raw vegetable dishes or sliced and cooked as an important ingredient in many soup- and stew-like dishes. For instance, it is a critical element in many ethnic dishes such as the Creole cookery of New Orleans, where celery shows up frequently in gumbo and related dishes. The leaves may be chopped and used as a garnish (similar to parsley). More frequently, they are cooked in soups or sauces as a flavoring herb. The root, often in combination with bay or boldo leaves, parsley root and lovage (a wild celery variety) leaves, also can be used as a flavoring herb or can be cooked and eaten as a vegetable.
In the United States and the United Kingdom, celery varieties with fleshy stems are popular; on the European continent, celeriac varieties (root celery or turnip-rooted celery, variety rapaceum) are desired by consumers and more commonly found in the marketplace.
Sold by the bunch- 7-8 stems
Celery has nutritional properties and versatility that have made it a relatively common item in the grocery cart.
Today, celery is a popular herb and vegetable in North America and Europe. The stalk is served in raw vegetable dishes or sliced and cooked as an important ingredient in many soup- and stew-like dishes. For instance, it is a critical element in many ethnic dishes such as the Creole cookery of New Orleans, where celery shows up frequently in gumbo and related dishes. The leaves may be chopped and used as a garnish (similar to parsley). More frequently, they are cooked in soups or sauces as a flavoring herb. The root, often in combination with bay or boldo leaves, parsley root and lovage (a wild celery variety) leaves, also can be used as a flavoring herb or can be cooked and eaten as a vegetable.
In the United States and the United Kingdom, celery varieties with fleshy stems are popular; on the European continent, celeriac varieties (root celery or turnip-rooted celery, variety rapaceum) are desired by consumers and more commonly found in the marketplace.
Sold by the bunch- 7-8 stems
Celery has nutritional properties and versatility that have made it a relatively common item in the grocery cart.
Today, celery is a popular herb and vegetable in North America and Europe. The stalk is served in raw vegetable dishes or sliced and cooked as an important ingredient in many soup- and stew-like dishes. For instance, it is a critical element in many ethnic dishes such as the Creole cookery of New Orleans, where celery shows up frequently in gumbo and related dishes. The leaves may be chopped and used as a garnish (similar to parsley). More frequently, they are cooked in soups or sauces as a flavoring herb. The root, often in combination with bay or boldo leaves, parsley root and lovage (a wild celery variety) leaves, also can be used as a flavoring herb or can be cooked and eaten as a vegetable.
In the United States and the United Kingdom, celery varieties with fleshy stems are popular; on the European continent, celeriac varieties (root celery or turnip-rooted celery, variety rapaceum) are desired by consumers and more commonly found in the marketplace.