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October - November

Preparing Tips:

Both celery and celeriac root can be eaten raw or used in a raw salad.

Both are good in soups, stews, and Asian dishes.

Try them boiled, braised, or steamed as a cooked vegetable.

Storage Tips:

Celery keeps for 2 to 3 months at 32 to 35 degrees and 95% relative humidity.

Under normal refridgeration, celery looses moisture and becomes limp within 1 to 2 week. To rejuvenate, soak in ice water before using.

Celeriac can be stored by layering untrimmed roots in moist sand in a pail and placing in a cool cellar.

Nutritional Info:

Celery and celeriac are both high in potassium and provide fiber.


Hot Pack: Wash; slice or cut into 1 inch pieces. Cover with boiling water; boil 3 minutes. Fill jar with hot celery to within 1 inch of top. Add 1 tsp. for quarts and 1/2 tsp. for pints. Fill with boiling cooking water, leaving 1 inch headspace. Process in a pressure canner; pints 30 minutes and quarts 35 minutes.


Trim; discard tough and blemished stalks. Wash, dice or cut into 1 inch pieces. Blanch in water for 1 to 2 minutes. Cool immediately in cold water. Drain; pack into freezer containers and freeze. Use only in cooked foods.