Celebrating Celery

National Fresh Celery Month

Grow your own celery from the base. Photo by Milada Vigerova on Unsplash

When I saw March was National Fresh Celery month, I couldn’t resist writing about this much maligned vegetable. You must note the fresh in this month’s celebration of celery. I find this unfortunate as I mostly eat celery cooked in things. I usually start most of my meals with onions, garlic, celery, carrots and then go from there. 

I guess the celery I start with was fresh. Now I am wondering what other forms of celery are available. Have I missed the opportunity to eat canned or frozen or even dried celery? When I eat celery, I mostly eat the stems and I like the leaves in salad. 

Celery brings out strong feelings, as most people are vocal about their love or hate for celery.  I had to convince a friend who hated celery that there was no reason to eat it, if they didn’t like it. Celery doesn’t have any magical properties that are not offered by other foods. And sadly eating celery does not use up more energy that celery gives us. Celery does have some health benefits, mostly because it is mostly fiber and water. 

It turns out that celery, which likes damp, moist soil, might be helpful for peatland restoration. 

Do you like celery? What is your favorite way to eat it?

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Who Writes Food Crumbs?

Cathy Davies runs a food safety consultancy, Food Safety Mid Atlantic, supporting specialty food businesses with their food safety plans and programs. If you are interested in learning more about my consulting services, please schedule a free call. 

Check out last month’s blog post on how to write Good Manufacturing Practices using FDA’s GMP regulations.

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