We grow our celery slowly above ground, giving greener, sturdier stalks that you’ll find in the supermarket. It’s often better cooked than eaten raw. Sweat gently in a little oil with carrot and onion to form the classic soffritto flavour base for all sorts of stocks, soups and stews.
Keeps in fridge for a week; two if to be used in stock. Wash before eating.
Country of origin
Grown in Spain.