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How to Choose Celery for cooking

The stalk should be crisp and tight, with bright light green leaves that are not at all yellowed or limp. Avoid any stalks that have browned spots, cracked ribs, or brown slippery leaves. If there is a choice between stalks with light green and dark green ribs, I would generally choose the lightest ones. While some dark green varieties are sweet, usually the older, more developed stalks have more fibers and can sometimes be unpleasantly bitter.

Most of the celery sold in America is grown in California, and is available year round. Its fresh taste and crunchy texture make it a welcome condition to monotonous winter menus.

When cooking celery as a vegetable on its own, count on about 1/4 pound raw per person.
 

More about Cooking Fresh Celery


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