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  • Most Wasted Ingredients

    Celery

    Celery

    Sold in large bunches, celery is one of those vegetables we all struggle to use up before it wilts and softens. A few tips will take you a long way to reducing what goes to waste in your kitchen:

    Store |

    Celery stores best in your fridge with leaves and base trimed. Wrap in foil or a plastic bag and use within 7 days.

    No need to throw out your leaves either – celery leaves are great in salads, stews and soups and add a refreshing celery taste to juices and smoothies.

    Remember to keep celery away from the coldest part of your fridge – it’s high water content means it freezes easily and will be limp when thawed.

    Cook |

    • Salads, sandwiches and stews are perfect options for using up leftover celery when still in good shape. You can also spread celery with cream cheese or peanut butter for a quick snack.
    • Wilted celery can be used in soups and stocks where taste rather than texture is the priority

    Buy |

    With quantity being a key issue for celery wastage, buy half bunches if you’re unsure you can finish a full one, or even individual stalks when they’re available. Ask your vegie grocer or market stall holder if they’re able to sell you individual stems rather than whole bunches.

    Fun Fact |

    Heard of ‘smallage’? It’s the wild form of celery, which tends to be more bitter than the normal celery we eat day-to-day.

    Recipe Ideas |

    Give these recipes a whirl when you’re looking for different ways to incorporate celery into your cooking: