Celery belongs to the parsley family - the same family as carrots, cumin and parsley. They are succulent with a crisp and crunchy texture. Celery is made up of almost 95% water making it an excellent staple in a low calorie diet
how to choose
Look for celery stalks that are well formed and straight with rigid ribs. Ribs should snap crisply when pulled apart. Inside surface of ribs should be smooth. Leaves should be pale to bright green in color, and show no signs of wilting.
how to prepare
To clean celery, cut off the base and leaves, then wash stalks under running water. The outside of the stalk can be peeled with a vegetable peeler to remove the tougher and stringy parts of the celery.
how to store
Celery has a high water content and has a tendency to wilt quickly. It should not be kept at room temperature for too long. To regain crispness: If the celery sticks are still on the head, cut the bottom off and separate them. If they are already removed, trim the bottom part off each piece of celery. Then, stand them up in a bowl of cold water.
where we grow
Our celery is available year round. We grow using the conventional growing method in Salinas, California July through December, in Santa Maria, California from May through December, in Yuma, Arizona December through March, and in Scottsdale, Arizona from March through May. Pure Pacific organic celery grows in Salinas, California from June through November, in Santa Maria, California from May through December, in Scottsdale, Arizona from March through May, and in Mexico from December through March.