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Detail of each combination:
Product cultivated by our farmers in the Griñón and Villa del Prado area
Celery stands out for its high water content (95%). Additionally, it contains minerals (potassium, sodium, calcium, and magnesium) and vitamins (C and E).
Celery can be stored in the refrigerator for 2 or 3 days, preferably wrapped in damp paper, and also by submerging the bottom of its stem in water. It can be frozen if blanched beforehand for about 3 minutes, although it loses its crunchy texture when thawed.
Celery is consumed fresh (removing the strings from the stem) and boiled. If the leaves and stalks are green, they can be used in broths. If the stalks are white or golden, they are tender and crunchy to be eaten raw, in strips or grated, as an ideal addition to salads. Fresh juice made from the stems and leaves, mixed with carrot and apple, helps to mellow its flavor.
Detail of each combination:
Product cultivated by our farmers in the Griñón and Villa del Prado area
Celery stands out for its high water content (95%). Additionally, it contains minerals (potassium, sodium, calcium, and magnesium) and vitamins (C and E).
Celery can be stored in the refrigerator for 2 or 3 days, preferably wrapped in damp paper, and also by submerging the bottom of its stem in water. It can be frozen if blanched beforehand for about 3 minutes, although it loses its crunchy texture when thawed.
Celery is consumed fresh (removing the strings from the stem) and boiled. If the leaves and stalks are green, they can be used in broths. If the stalks are white or golden, they are tender and crunchy to be eaten raw, in strips or grated, as an ideal addition to salads. Fresh juice made from the stems and leaves, mixed with carrot and apple, helps to mellow its flavor.
