Celery is a crunchy green British vegetable, whose stalks can be eaten raw or cooked in a variety of dishes.
Season: All year round and plentiful in summer
Nutritional benefits: Wild celery was traditionally used in Asian medicine to treat high blood pressure. More recently studies have found that animals given celery extract (the equivalent of 4 stalks) had reductions in blood pressure of between 12-14% within a week.
Celery provides useful amounts of vitamin C, potassium and folate, and some insoluble fibre.
Quick cook's tip: Top and tail celery and use it to scoop up lots of homemade hummus or other dips! It’s a great low-fat snack, which adds an interesting crunch to any salad! Chopped celery can also be used to flavour stuffing, soups, sauces and stews.
How to prepare and chop celery
Click on pictures to read step-by-step instructions
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