Celery

A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in colour from white to green - the darker its colour, the stonger its flavour. It has a very mildly bitter taste and a texture that's both crisp and succulent and is eaten either raw or cooked.
Celery is Low in Saturated Fat and Cholesterol, High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus (good). Also high in salt (not so good).

The tougher outer stalks are the best to cook with - just pull them off at the base and use a peeler to remove any tough strings. The inner, more tender stalks are better for eating raw. Snap them off as you need them, then trim the ends and wash. The leafy tops can be used in salads.

COOKING
Crop the stalks and the leafy tops and eat raw in a salad. Braise to eat as a side dish (10-15 minutes); slice diagonally for stir fries (stir fries in 4-6 minutes) or chop and add to soups and stews.

Store in a perforated bag in the vegetable drawer of the fridge for around 2 weeks. Leave the stalks attached to the base until you're ready to use them.