Store At: Cool, 5-10°C, to retain crispness
Comes From: England, Spain
Traditionally grown celery is not common; it is a very labour intensive process to grow it. Regular celery is typically self-blanching; that is, it doesn't require the stems to be covered to promote the blanching (turning white), whereas traditionally grown celery, typically grown in the Fens in their black, rich soil, require the earth to be drawn up around the stems to blanch them. Also, the frosts that help promote such a good flavour in the vegetable can also ultimately destroy crops.
Celery cannot only be eaten raw; it adds flavour to sauces, and will also absorb flavour of whatever it is cooked with.
This article is a stub, and will be expanded soon!
Serving Size:100g raw
|Calories: 16, Calories from Fat: 2|
|% Daily Value *|
|Total Fat 0g||0%|
| Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
| Dietary Fibre 2g||6%|
Vit A: 9% , Vit C: 5% , Vit D: 0% , Vit K: 0%
Iron: 1% , Calcium: 4%
Traces: Riboflavin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus, Vitamin K, Folate, Potassium and Manganese
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.