Green celery is a crisp, aromatic, and low-calorie vegetable (95% water) commonly used in salads, soups, stews, and as a healthy, crunchy snack. It is a rich source of vitamin K (24% of the daily value in 100g) and is known for its intense, slightly bitter flavor, especially in its dark green leaves, which are often used similarly to parsley.

Key Aspects of Green Celery:

• Types of Celery: While stalk celery is common, other types include celeriac (root celery) and leaf celery.
• Nutritional Benefits: Green celery helps lower blood pressure, reduces inflammation, improves cardiovascular health, and is rich in antioxidants that fight cellular damage.
• Culinary Uses: Beyond raw snacking, celery is a staple in mirepoix (onion, carrot, celery) for soups, sauces, and stocks. It is also widely used in green juices for detox, paired with ingredients like green apple.
• Storage & Selection: Choose stalks that are firm, bright green, and crisp, with leaves that are not wilted. Store in the refrigerator in a plastic bag or wrapped in aluminum foil to maintain freshness for up to two weeks.
• Varieties & Growth: Popular types include ‘Pascal’ celery in North America. It can be grown from seeds (best started indoors) or from the base of a store-bought bunch.

Common Uses of Celery

• Soups & Stews: Adds a base flavor.
• Salads: Provides a crisp texture (e.g., Waldorf salad).
• Juice: A popular health drink for detoxification.
• Garnish/Flavoring: Celery salt is used for seasoning, cocktails (Bloody Mary), and in Old Bay seasoning.

Export Specifications for Fresh Green Celery