Whole Celery (without leaves) is obtained from selected plants of Apium graveolens, chosen for their straight stalks, uniform light-green color, and firm texture, trimmed without foliage to facilitate handling, cleaning, and direct culinary use.
Organoleptic properties:
Light to bright green color, fresh herbal aroma, mildly salty and refreshing flavor, crisp and juicy texture.
Suggested uses:
Ideal for salads, green juices, broths, sautéed bases, stocks, garnishes, mirepoix, healthy dishes, and professional kitchen or foodservice applications.
Format:
Whole celery without leaves (S/H).
Complete stalks, graded by length and thickness, suitable for slicing, chopping, or whole-stalk use.
Storage and handling:
Keep refrigerated between 0 and 4 °C.
Store in perforated packaging or breathable bags to allow respiration and prevent dehydration.
Ripeness and Freshness Criteria
Selected at optimal maturity, with compact, firm stalks and free from browning or excessive fibrousness.
Origin:
Guanajuato, Mexico.
Celery is a key component of the classic “mirepoix” (celery, carrot, and onion), a fundamental aromatic base in French cuisine used for broths and sauces.
