With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!
Celeriac, also known as English celery or blanching celery (Latin *Apium graveolens var. dulce*) is a crunchy vegetable with a special aroma that plays an important role not only in gastronomy but also in health-conscious nutrition. Unlike the traditional celeriac, this variety is eaten with the long, fleshy, green stalk.
Celery originated in the Mediterranean, but was known and used by the Greeks and Romans in ancient times. In Europe, it was cultivated more intensively in the Middle Ages and is now a widespread vegetable throughout the world, particularly in North America and Western Europe.
From a health point of view, celeriac is a real treasure: it is low in calories and high in fibre, vitamins A, C and K, as well as potassium, folic acid and antioxidants. It is known to have a purifying effect, supports kidney function, is good for blood pressure and has anti-inflammatory properties.
Economically, it is an increasingly popular vegetable across Europe, mainly due to the rise of healthy lifestyles and the rise of vegetarian/vegan diets.
Specificities of the production of stem celery
Stem celery is mainly grown outdoors, but in some countries it can also be grown in glasshouses, especially in the early stages. It requires regular watering and care due to its high water and nutrient requirements.
Its season usually lasts from June to October, when fresh Hungarian celeriac is also available on the markets. Spain, Italy, the Netherlands and France are the main producers of stem celeriac in Europe. It is also grown in Hungary in small quantities, mainly in the Transdanubian region, but is usually available from mid-summer to late autumn.
During the winter months – from November to April – the celeriac available in shops is almost always imported, most often from Spain or Italy.
How to choose a good quality stem cellar?
When buying stem celery, it is worth taking a close look at the following characteristics:
- Freshness: the best quality celery is bright green, with firm, not wilted stems.
- Texture: the stems should be crisp, not immediately broken when bent, but also not soft or rubbery.
- Foliage: If the foliage is still present at the top, it should be green and intact, not yellow or wilted.
- Smell: Fresh celery is slightly fragrant, with a pleasant green scent.
How to use stem celery in the kitchen?
Celeriac is excellent both raw and cooked. Raw, it is recommended for salads, vegetable bowls, sandwiches – its freshness and crunchiness provide a great contrast to other ingredients.
When cooked, it is also excellent as a base for soups, casseroles, side dishes or sauces. In French cuisine, in particular, it is a mainstay of the “mirepoix” (onion-carrot-celery base).
It can be stuffed, grilled or even used as a cream of celeriac. Celery juice is a healthy drink that can be combined with other vegetables or fruits.
How to store stem cellar?
The stem celery is best stored in the vegetable compartment of the fridge, where it will keep fresh for up to 1 week. The following tips will help you store it for longer:
- Do not wash before storage – moisture can lead to faster spoilage.
- Wrap it in a slightly damp tea towel or wrap it in aluminium foil to reduce moisture loss.
- If it has started to wilt, it can be refreshed in a few hours by placing it in cold water.
Interesting facts about celery
- Celery is one of the oldest known medicinal and herbal plants: it was used as a ceremonial and medicinal herb in ancient Egypt.
- Celeriac is 95% water, yet it is rich in nutrients, which is why it is often referred to as a “negative calorie” food – meaning it requires more energy to digest than the plant itself provides.
- Celery goes well with apples, cheese, walnuts, carrots and a variety of dips, making it ideal for creative combinations.
Tips for using celery in the kitchen
- Make a fresh vegetable soup base with carrots, onions and garlic – the celery adds a special flavour.
- Use it as a dipping vegetable: cut into strips and serve with hummus or yoghurt sauce.
- It can be made into a healthy smoothie – add apples, cucumber and a squeeze of lemon for a refreshing and cleansing drink.
- If you have leftovers, freeze them finely chopped and use them later in soups, stews or sauces.
- Fill the stems with fresh cream cheese, walnuts or tuna cream – also ideal as a guest snack.