The long and the stalk of it

Love it or hate it, celery is a great food – low calorie, flavourful, and packed with nutrients

It’s time, dear reader, to talk about celery. In season between August and October, it’s the Marmite of the vegetable world, but no chef would be without it as an essential ingredient in mirepoix – the onion, carrot and celery base for every soup or stew.

The editor can eat a whole bunch dipped in salt and, if she’s feeling particularly extravagant, with a tub of cream cheese, but these are our healthy pages, so neither of those accompaniments are quite the thing here.

Celery, apart from being only about 10 calories a stick, is a great source of antioxidants and is packed with anti-inflammatory compounds,  which means it’s good for your digestion.

It’s equipped with vitamins A, K and C, and is low in sodium (if you don’t dip it in salt!). People often forget about the leaves, but they are loaded with calcium, potassium and vitamin C and liven up any salad beautifully. Use the leaves as a garnish on any dish or just chomp to your heart’s content.

Celery caponata

Celery minestrone

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