How to Prepare Celery

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Extremely good celery is available practically all year round, with a gap from about April to June.

If you can get ‘dirty’ celery in November it is worth all the tedious washing, but it’s also good to have English varieties available all year.

First of all, remove the tough, large, outer stalks, and as these are usually distinctively stringy, take a sharp paring knife and pare off the strings.

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Now trim off the outer skin around the root and cut the head vertically, so that some of the sweet, edible root is still intact, then cut into 6-8 layered vertical strips.

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