Celery and Egg Salad

Potato is always cooked, never raw. Boil, steam, bake, or roast until very soft, then mash to a smooth purée or offer a finger-length soft-cooked wedge. A little breast milk, formula, or water loosens a stiff mash. Skip salt.

Hard-cook the egg until both white and yolk are solid, then mash it smooth, or offer a well-set scramble or a soft omelet. A small amount, about a third of an egg, is plenty for a first taste.

A ripe avocado is one of the easiest first foods. Peel it, remove the pit, and mash the soft flesh smooth, or leave it slightly lumpy as your baby gets used to texture. You can also offer a thick finger-length wedge to hold and gnaw on. It is naturally soft and squishes easily between two fingers.

Raw celery is firm and stringy, so cook it fork-soft at this stage (steam or simmer) and remove the tough strings first by peeling the outer side with a vegetable peeler. Serve it blended into a smooth purée, or cooked very soft and finely chopped into a food your baby already eats. No added salt.

Onion is usually a flavor base rather than a food on its own at this age. Cook it down until very soft and blend it into purées, mashes, or sauces. Raw onion is sharp and firm, so keep it out for now.

Parsley is a fresh herb used to flavor food, not eaten on its own. Wash it well, finely chop or mince it, and stir a small pinch into purées, mashed vegetables, yogurt, or eggs. A whole sprig or raw leaf can bunch up, so chop it small or blend it in.

Lemon is very tart, so it is usually a flavoring rather than a food on its own. Squeeze a little juice into purees, plain yogurt, or cooked vegetables, or stir a small amount of finely grated zest into a dish. Remove all seeds first and wipe baby's face afterward, since the acidity can redden delicate skin.