Celery

Preparation and serving:
The leaves and dried seeds make flavourful seasonings. the outer ribs are best when cooked and the inner ribs or hearts can be eaten raw.

Handling and merchandising:
Do not display with odour producers such as carrots, onions and pears. celery will dehydrate it left uncovered. only display in refrigerated unit.

Selection and storage:
Choose compact bunch ar head of celery with clean, undamaged stalks or sticks that snap easily and are not too thick. the inside ribs should be clean and smooth. wilted leaves could be a sign of exposure to high temperatures and low humidity. leaves should be fresh, green and show no signs of wilting. dry or papery leaves could be a sign of freezing injury. keep refrigerated in aealed bags.

Nutritional facts per 100g:
Energy…………………….77kj
Protein…………………….1g
Fat…………………………..trace
Carbohydrates………..2g
Dietary Fibre……………2g