Celery in season in Australia
Celery is in season in Australia from November to August, and at its peak from February to April. This is the cooler south; the tropical north has its own calendar.
At its best
Grown in several regions in turn. Brisbane Markets reports have Lockyer Valley celery in May and August, and Victorian celery as the pick of the week in early November. It is at its peak from February to April.
At the shop
Look for compact, well-formed stalks with thick ribs and a fresh light green look. Avoid stalks that are twisted, cracked or split, or that have insect damage or decay.
Keeping it
Either wrap the whole bunch tightly in foil and keep it in the crisper, or trim the ends and stand the stalks in water in the fridge. Keep it away from ripening fruit, whose ethylene gas can fade its green. To revive limp stalks, cut 2 to 3 centimetres off the ends and stand them in a glass of water for about 30 minutes.
Three dinners
- Chicken and celery soup A slow simmer with onion and carrot.
- Braised celery with white wine Halved hearts, cooked until tender and glossy.
- Tuna pasta with celery and lemon Chopped celery gives crunch.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.