Celery
Also called: Seleeri (Soomaali) · Céleri branche (Français) · كرفس (العربية)
What to look for
Pick a bunch with tight, crisp stalks that snap cleanly and fresh, leafy tops. Rubbery, hollow or browning stalks are old. The pale inner stalks are the most tender, and the leaves add flavour to soups.
