How do you sneak up on celery? 

You stalk it!

Every year in the United States one billion pounds of celery is grown, mostly in California. Celery is a challenging crop, taking about 130 to 140 days to harvest. Carrots, parsnips, and parsley are in the same vegetable family as celery. It is a hardy plant that can withstand frost, thriving in cooler seasons and semi-shade. 

Celery is great for hydration as almost 95% of its content is water! Both celery stalks and leaves are rich in vitamins, minerals and fiber. The crunchy stalks are a source of antioxidants, vitamin K, and phytochemicals, while vitamin A can be found in the leaves. These properties may reduce the risk for some chronic conditions and the fiber can aid digestion. 

Choose celery with straight, firm stalks and fresh, green leaves. After purchasing celery, refrigerate in a loose plastic bag for 1 to 2 weeks and be sure to rinse off under running water just before using. To refresh wilted celery sticks, trim one end and put in cold water for an hour. You can also freeze celery for longer storage by cutting it into pieces and keeping in an airtight container, then use within 3 months in cooked dishes such as soups. 

It’s even possible to regrow celery at home! First cut off the bottom 2 inches of the root end; then put in a bowl with about 1 inch of water and change the water every 3 days. In about 5-6 days you will see green leaves sprouting from the center and after 2-3 weeks small roots will grow at the bottom. Plant into a one gallon container and place outdoors to grow in the cooler weather of spring or fall or grow indoors any time of year.

Try celery by adding it to a salad for a delicious crunch, serving raw with a dip, or creating a more savory flavor to soups and stews!