Available: December to May
Imported by the Romans who used them as a winter and spring vegetable. It has a myrrh like aroma wonderful in salads. Usurped by celery in the British kitchen and as such the main edible part is the stem. strip the leaf and cut the naked stalks into lengths of 8 - 10 cms. Saute in butter and oil until tender. Alternatively steam for 5 minutes. Distinguished in vol au vents if boiled, chopped and mixed with a touch of bechamel sauce. Stalks and leaves are very rich in vitamin C. Florets can be steamed or frittered.
Fresh 1 Kilogram
Fresh 200 grams
Postage is free on all orders over £50.00