Celery is native to the Mediterranean region and the Middle East. The Egyptians, Greeks and Romans cultivated this vegetable as a flavouring and medicinal plant. Starting from the wild variety, celery began to be cultivated in Italy in the 16th century. Popular in some countries, it complements soups, fish and other dishes.
Did you know? … Because of its vitamin K content, celery has a positive effect on bones. It is a popular source of nutrients in vegetable juices.
It can be stored for two to three months at low temperatures (0.5-1ºC) and at a relative humidity of 90-95%.
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