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Celery is one of the oldest known cultivated vegetables in the world. It has been known already in the ancient Egypt in its wild form. As a cultivated vegetable, celery has been grown much earlier comparing to celeriac.

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Dietetic and therapeutic properties of celery (among others preventing artheriosclerosis and arthritis) affect its increasing consumption. Celery stalks contain plenty of mineral salts with dominating potassium, magnesium, phosphorus, iron, manganese and molybdenum.
It is used in reducing diets due to low-calorie value and low glicemix index. It is also recommended for people with diabetes. Due to specific flavour it is sometimes used as salt substitute.

Celery is consumed raw and cooked. It serves as a great culinary additive to meals and is added to soups, sauces, salads and freshly squeezed juices.

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