Made up of a tight group of succulent, pale green stems and a large white base which sits just above the ground. Every part of the celery can be eaten, including the leaves at the top of the stems. Even the seeds that it produces can be eaten. The seeds can be used as flavouring or spice and when mixed with salt make celery salt, to be used in cocktails or as seasoning.

Celery can be sliced thinly into little ‘U’ shaped pieces, which is best when using in a salad.

Divided into 5 – 10 cm sticks to be used with dips.

Cut, wash and eat it fresh as it is.

Choose celery with think ridged stalks and fresh bright leaves. The leaves usually start to turn yellow when the celery gets old. Celery will keep tightly wrapped in plastic in the crisper section of your refrigerator for about a week.

You can stuff celery with almost anything: cream cheese, cottage cheese, mayonnaise, peanut butter, sour cream or sultanas, to name a few.

Celery is a great vegetable to add to a roast dinner. Cut into 10 cm lengths and place in a baking tray with your other veggies. Add a dash of olive, white or red wine and red balsamic vinegar. Season with salt and pepper.

Add your thinly sliced pieces of celery, partnered with wall nuts or cashews, to any salad. Goes well with oak leaf lettuce.