Celery is a staple in everything from soups to crudité trays. This vegetable classic is a key ingredient in French mirepoix, Creole “holy trinity” and Bloody Mary cocktails around the world. Use the whole vegetable — celery stalks and celery leaves are edible, and both are great for juicing.

organic celery
organic celery
Rendering of Josie's Organics Celery. Rendering of Josie's Organics Celery.


Celery be eaten raw or cooked.

In the store, look for organic celery with straight, green stalks and rigid ribs that snap crisply when bent. Leaves should be fresh and bright.

For maximum freshness, refrigerate celery in a plastic bag in the crisper where it can keep for up to two weeks. Keep celery away from the coldest areas of the refrigerator as celery freezes easily. To maintain freshness, sprinkle the celery stalks with water.

Prior to consumption, rinse celery thoroughly to remove any dust or dirt. To keep raw celery fresh for serving, cut the celery ahead of time and place the cut pieces in ice water for up to one hour.


Celery is a low calorie vegetable that contains vitamins B1, B2, B6 and C, fiber, folic acid, calcium and potassium.

Quick Celery-Fennel Stir Fry with Cashews


  • 3 Tablespoons rice wine vinegar
  • 1 Tablespoon honey
  • 4 Tablespoons canola oil
  • 5 cloves garlic, finely chopped
  • 1 Josie’s Organics fennel–bulb cut into quarters and sliced very thin; stalks cut at a 45-degree angle about ⅛-inch thick
  • 6-8 Josie’s Organics celery ribs, cut at a 45-degree angle about ½-inch thick (save a handful of leaves to finish)
  • ½ teaspoon red chili flakes
  • Fresh cracked black pepper
  • ¼ cup lightly salted cashews, toasted and chopped

Serves 6

In a small bowl, whisk together vinegar and honey. Set aside.

Heat a wok or large skillet over medium-high heat 2-3 minutes or until hot enough to sizzle a drop of water. Add oil and garlic. Cook 1 minute. Add fennel. Cook 4-5 minutes to soften – stirring frequently with a wooden spoon. Add celery. Stir 4-5 minutes until fennel is slightly browned on edges and celery is crisp-tender but still bright green.

Pour vinegar honey mixture over fennel and celery, and add the chili flakes. It will bubble up and release the fragrance of the sweetened vinegar. Stir and let cook 1 more minute.

Season with black pepper. Toss in celery leaves. Transfer to a large plate or serving dish. Sprinkle chopped cashews on top.

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