1. Artichoke
  2. Asparagus
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  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Celery
  15. Chard
  16. Chicory
  17. Chillies
  18. Climbing Beans
  19. Courgettes
  20. Cucumber
  21. Fennel
  22. Garlic
  23. Ginger
  24. Green beans
  25. Horseradish
  26. Jerusalem Artichoke
  27. Kale
  28. Leeks
  29. Lettuce
  30. Mushrooms
  31. Okra
  32. Onions
  33. Pak Choi
  34. Parsnips
  35. Peas
  36. Peppers
  37. Plantain
  38. Potatoes
  39. Radicchio
  40. Radishes
  41. Rhubarb
  42. Rocket
  43. Spinach
  44. Sugar Snap Peas
  45. Swede
  46. Sweet potatoes
  47. Sweetcorn
  48. Tomatoes
  49. Turnips
  50. Wasabi
  51. Watercress
  52. Yam
  1. A
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  16. W
  17. Y

How to cook Celery

Celery can be eaten raw in salads or chopped up and cooked with vegetables such as onions, carrots and leeks as a base for soups, sauces and casseroles. The larger outer stalks are best for cooking, while the inner stalks are more tender, so ideal for eating raw. Celery is also lovely braised whole. Don’t throw away the leaves – you can add them to salads or sprinkle them over soups as a garnish. Celeriac, which is the swollen root of the plant, is best mashed, steamed, roasted or grated raw into a salad.

WATCH: How to prepare celery

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Celery is a vegetable, and belongs to a plant family called Apiaceae, which includes parsley, coriander and carrots. We eat the stem and leaves of the plant.

Wild celery is called ‘smallage’. It’s stringier and more bitter than the celery we buy.

Celeriac is the swollen root of some types of celery plant. To grow this, you need to sow special varieties of celery seed.

What are the health benefits?

Celery is a source of potassium, which helps keep our blood pressure healthy. It also helps to control the balance of fluids in the body, and keeps our heart muscle working properly.