1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  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 a related plant, is best mashed, steamed, roasted or grated raw into a salad.



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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.



Celery is in season from July to February.



Celery should be kept in the fridge.

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.