Celery is a refreshing, crunchy treat from the garden that clears the palate with a pleasing bitterness. It’s used extensively in salads and soups and is also great when juiced. Celeriac, a variety of celery that is grown for its root and well known in Europe, can be eaten raw in salads, steamed, baked, boiled, pureed or stir-fried. It adds wonderful flavor when cooked and mashed with potatoes. Celeriac may be stored in a cool, dry area of your home for several weeks. Nutrients: vitamins A, C, E, K (high), B6, folate, riboflavin, pantothenic acid, calcium, potassium, sodium, magnesium, and manganese.
Companions: bush beans, brassicas, onions, parsley and tomatoes. Antagonists: none known.