Celeriac is a root resembling a large, bulbous rough-skinned turnip in appearance, with a flavour of sweet nutty celery. Very delicious and a wonderful flavouring in stews and stock. Also used famously, raw and grated in in céleri rémoulade.
Celery is a plant of which the swollen leaf stems are eaten. They are crunchy and can be eaten raw or braised or to flavour stocks, soups and stews. The stems can be quite stringy and it is worth peeling the outside of each stem, taking off the ribs. The leaves make an excellent herb. The light green varieties are referred to as Pascal and the creamy white ones are called golden.
A starchy rhizome native to Colombia. Cooked in the same way as sweet potato or ground for flour.
Celery seeds are the tiny dried seeds of the celery plant with good celery flavour. Useful for adding to soups and stocks.
