WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Description: Celery is a plant of which the swollen leaf stems are eaten. They are crunchy and can be eaten raw or braised or to flavour stocks, soups and stews. The stems can be quite stringy and it is worth peeling the outside of each stem, taking off the ribs. The leaves make an excellent herb. The light green varieties are referred to as Pascal and the creamy white ones are called golden.