Celery
Sleeved for retail display, naked for processors and prep kitchens.
Specification
Sizes and packaging differ by variety and are listed with each one below. Ask your desk to confirm counts and grades for your program.
- Varieties
- Sleeved, Naked
- Origin
- Grown throughout Mexico
- Ships from
- Agrivera East · Pharr, Texas
- Labels
- Sonora Gardens® and Agrivera®
- Availability window
- Year-round
- Case labelling
- GS1 standards, PTI case-level labelling
Quoting this program
This program ships from Agrivera East in Pharr, Texas. Sales runs on +1 (855) 848 6824 ext. 2, or email saleseast@agrivera.com.
Varieties
Two varieties on this program, with the sizes and packaging each one ships in. Tell your desk which you need and we will quote them.
Sleeved
- Sizes
- 24's & 30's sleeve
- Packaging
- cartons
Naked
- Sizes
- 24's & 30's naked
- Packaging
- cartons
Packed under our label
About the program
Celery is native to the Mediterranean and Middle East, where wild celery (smallage) grew in marshy areas. It was used as medicine and seasoning by the ancient Egyptians, Greeks, and Romans.
It wasn’t until the 17th century in Italy and France that celery was cultivated as a food crop with milder stalks. From there, it spread across Europe and North America.
Today, celery is a common ingredient in soups, stocks, salads, and snacks—and a key component of the “holy trinity” in Cajun cooking and mirepoix in French cuisine.
Key Benefits
- Very low in calories, ideal for weight-loss diets
- High water and fiber content, promoting digestion and hydration
- Contains antioxidants and flavonoids that may support inflammation reduction
- Good source of vitamin K, important for blood clotting and bone health
- Natural diuretic properties from its high potassium and sodium balance
Fun Facts
- Crisp when cold: Celery stays crunchier when stored in cold water or wrapped in foil in the fridge.
- Zero-calorie myth: While not truly zero-calorie, celery is so low in calories that digesting it nearly offsets its energy content.
- Aromatic seeds: Celery seeds are used in spice blends and pickling, and are high in volatile oils.
- Leaves are edible: The leafy tops are flavorful and can be used like parsley in soups and stocks.
- Key in cooking bases: Celery is part of many foundational recipes:
- Mirepoix (France): celery, onion, carrot
- Holy Trinity (Cajun): celery, onion, bell pepper
- Soffritto (Italy): celery, onion, garlic or carrot
Let's talk about your program
Tell us the categories, the volume, and the windows you need covered. We will come back with pricing and a supply plan.