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Add Crunch with Celery!

The original form of celery, called smallage, was bitter and very stringy.

Do you like celery? It is often used as an ingredient in many recipes from soup, salad, main dish, snacks and more. It is available throughout the year which makes it an affordable addition to many meals.

Select celery that is light green, with fresh leaves, and free of bruises and discoloration. A bunch of celery should feel heavy and when you squeeze the bunch of celery, it should “squeak.” Avoid celery that is limp, easily bends and spreads out.

Separate each stalk, trim ends and damaged spots, and wash under running water with a scrub brush. Store celery in a plastic bag in the vegetable crisper drawer of the refrigerator. It is best used in 1-2 weeks. It can be frozen, but will lose its crunch due to high water content.

Celery is a low calorie vegetable but high in vitamin C, A, and K, folate and potassium.

Sources:$ense_2012-04pr.pdf and

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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