America's celery industry was spawned in the area surrounding Kalamazoo, Michigan. Dutch farmers who settled there had the knowledge and skills necessary for utilizing muck soils (dark, fertile soils containing decomposed vegetable matter) to grow what is now a multi-million dollar crop.

Michigan's celery growers harvested 95million pounds of celery in 2000, ranking the state second in the nation.

A natural health food, celery provides fiber, folacin, potassium and vitamin C. A two-stalk serving contains 20 calories and has no cholesterol. Celery should be refrigerated where air will flow around the upright stalks at temperatures between 32 and 35 degrees Fahrenheit. Sprinkling celery with water helps maintain its crispness.

The ancient Greeks believed this vegetable had medicinal value. Ninety years ago, the Sears catalog listed celery as a "great nerve builder."

Celery is related to anise, carrots, parsley and parsnips. Its harvest season in Michigan runs from the end of June through mid-October.

For more information about Michigan celery, contact:

Michigan Celery Promotion Cooperative

Celery Recipes