Cabbage celery

Celery has its origins in the Mediterranean region and was already highly valued by the Egyptians as a medicinal plant. The largest cultivation areas are Spain, Italy and Israel, but it is also grown in small quantities in Austria. Today it can be found in south-west Europe, India, North and South Africa and West Asia.
Unlike celeriac, celery root is rather mild.

It is rich in vitamins A, B1, B2, B3, B5, B6, C, E, K1 as well as folic acid, potassium, calcium, phosphorus, zinc, iron, manganese, copper, sodium, iodine and magnesium.

Celery is best stored in an airtight container in the vegetable drawer of the fridge. Always wrap cut celery in a damp cloth to keep it fresh for up to 2 weeks.