Celery, as we know it today, is very much an Italian vegetable. It was in Italy in the Middle Ages that it was first used as food. White celery, which farmers grew away from the sunlight, was the most common variety and in Europe it is still popular.

New Zealanders used to prefer white celery too – until green-stemmed celery was developed in the United States in the 1940s and was successfully introduced into New Zealand in the 1960s. Nowadays we prefer our celery bright green. Varieties are now available with little or no stringiness.

Our celery is sourced from a range of growers in Pukekohe, south of Auckland.

What to look for

Look for bunches with a good tight formation, leaves should be fresh and unwilted. Stems should be firm and crisp when snapped. Brown or cracked bunches should be avoided.

How to keep

Store at 0ºC with relative humidity of 90 - 100%. Celery is ethylene sensitive and should be stored separately from ethylene producing vegetables and fruits wherever possible.

CONSUMER STORAGE: Refrigerate in plastic bags. Alternatively, refrigerate with the butt end in 2 - 3 cm of water, change water daily.

Nutritional value

The core nutrients in celery are vitamin C, sodium, potassium, calcium, fibre, and a small amount of vitamin A as â-carotene. Antioxidants include carotenoids and flavonoids.

How to prepare

Stalks and leaves can be eaten raw or cooked. Remove strings from coarse stalks. This won't be necessary if the stalks are young.

When you can get it

All year round.


Vegetable information kindly provided by www.vegetables.co.nz