Small, leafy, and aromatic, Celery grows in a rosette stemming from the base of its roots. Fragrant, this ancient Asian vegetable-herb has hollow, thin crispy stems and delicate wispy leaves. Rarely eaten raw, its flavour is pungent and slightly peppery.

A nutrition powerhouse - Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium and vitamin A. Celery is commonly used as an aromatic, or in mire poix bases, but should not be overlooked as a vegetable. Cook diced celery with onions or apples, potatoes and cream and puree into soup. Braise sliced celery in vegetable stock and wine, or bake with cream and cheese into a gratin.