National Fresh Celery Month

National Fresh Celery Month celebrates fresh celery throughout April, giving this often-overlooked vegetable a chance to shine. Celery adds crunch, freshness, subtle flavor, and vibrant color to both raw and cooked dishes. It is also low in calories and high in water content and dietary fiber, according to a food education article from St. Edward’s University.

Celery belongs to the parsley family and was first cultivated in the Mediterranean region. Today, it commonly appears on vegetable platters with dip and in soups and stews; Grasmick Produce also notes its important role in Creole cooking. Its stalks and leaves can both contribute flavor and texture to meals, from salads to savory recipes.

The creator of National Fresh Celery Month has not been identified in the available accounts. Still, the observance offers a simple invitation: take celery beyond its familiar role as a garnish or snack and experiment with the many ways it can be used in the kitchen.

How to Observe National Fresh Celery Month

Celebrate by picking up a crisp bunch of celery and trying it in a new way. Enjoy it raw with peanut butter, hummus, or another dip, or add chopped stalks and leaves to soups, stews, salads, or other dishes. For practical tips, St. Edward’s University’s food-waste guide discusses choosing, storing, freezing, and using celery.

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