Celery, considered part of the holy trinity of Louisiana Creole and Cajun cuisines – celery, onions and capsicum – was also prized in ancient Egypt, Greece and Rome. For thousands of years it was considered a crucial medicine. In 30 AD, Aulus Cornelius Celsus (a Roman medical writer) suggested using celery seeds for the relief of pain. The cultivated version of wild celery was used extensively in Italian and French cuisine during the Middle Ages.
What are they
Celery belongs to the Apiaceae family and is related to parsnips and carrots. It has long crisp light green stems and is used in a salad or cooked vegetable.
How are they grown
In moderate temperatures.
How to know when they are ripe
The time from transplanting to harvest varies from 12 weeks in summer to 18 weeks in winter. Harvest before the stems become pithy or hard and fibrous. In spring, pick at earlier maturity to reduce bolting
Avoid extreme hot and cold weather.
If hydro-cooling is not done, cool to 0°C with forced air or vacuum cooling in crates or bins as soon as possible after packing. Celery can be maintained in good condition for four to five weeks at 0°C and a high relative humidity (90-95%).
Celery is a good source of vitamins A, C and K which is important for helping blood clot. It also contains minerals such as potassium which helps to regulate blood pressure and manganese which involved in the regulation of brain and nerve function.Celery contains dietary fibre and folate.
Celery is packed and graded in bunches in the field in 84L crates (30kg net). In the field or packing shed, they are cleaned with cool water to remove soil. Perforated polythene sleeves can be placed over the stems, with the top left open, after free water has drained from the leaves and stalks. Bunches can be dipped in cold water at 0°C (hydro-cooling) to remove field heat before sleeving.
Better health Victoria https://www.betterhealth.vic.gov.au/health/ingredientsprofiles/Celery (January 2016)