A fresh guide to Australian celery
Celery is a green, upright vegetable with long stems and leafy green tops. Celery comes from the same family as carrots, parsnips, parsley and cumin.
Where is celery grown in Australia?
Celery is a shallow-rooted plant that requires lots of water to grow. Celery likes moderate conditions and grows best in climates that are not extreme. It is usually grown in Victoria, Queensland and Western Australia.
To see when this variety is in peak season and Australian sourced, view our seasonal fruit and veg calendar.
How to pick
Select celery that has long, crisp stems and fresh, green leaves.
How to use
Store celery in the crisper drawer of the fridge for up to five days.
How to store
Celery provides a great base for many soups. Braised, it pairs well with poultry, meat or fish.
Know your celery
In season: All year
It is crispy, crunchy and makes a great healthy snack.
Fun facts
- Celery was a prized vegetable for ancient Egyptians, Greeks and Romans.
- Celery is a source of vitamin C and potassium*. It’s also a source of dietary fibre and is naturally low in calories.
*When eaten as part of a healthy and balanced diet.
Food saver tips
- All parts of the celery bunch can be eaten, either raw or cooked, so there’s little room for waste. Use older celery in a vegetable stock, or blitz it into a juice.
- Freeze celery sticks for up to 10 months to use in soups or stews. Wash, cut and blanch celery, place on a tray lined with baking paper and freeze. When frozen, move celery pieces to an airtight container.
