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– 2 cups celery

ProducePeak season is late summer through fall (August–November in the Northern Hemisphere), though celery is available year-round in most markets due to storage capabilities and global cultivation.

Low in calories but rich in dietary fiber, vitamin K, and potassium; contains antioxidants and phytonutrients including luteolin and 3-n-butylphthalide. An excellent hydrating vegetable due to high water content (approximately 95%).

About

Celery (Apium graveolens) is a herbaceous biennial plant in the Apiaceae family, native to the Mediterranean region and cultivated worldwide for its edible stalks and leaves. The plant produces crisp, fibrous stalks that are typically pale green to white in color, arranged in a compact bundle around a central heart. The flavor profile is distinctly fresh and slightly peppery, with a herbaceous undertone and subtle mineral notes. Raw celery is firm and juicy, while cooked celery becomes tender and develops a more muted, sweeter character. The most common cultivar is 'Pascal' celery, though 'Golden' self-blanching and 'Tall Utah' varieties are also widely grown.

Culinary Uses

Celery is a foundational ingredient in Western cuisine, serving as one of the holy trinity vegetables (alongside onions and carrots) in mirepoix and soffrîto bases for soups, stocks, and braised dishes. Its crisp texture makes it valuable as a raw vegetable in salads, crudités platters, and cocktails, while its mild flavor allows it to support rather than dominate dishes. Celery is featured in classic preparations such as Waldorf salad, celery soup, and in Asian stir-fries. The leaves are edible and can be used as a garnish or incorporated into stocks and salads for added flavor.

Forms & Preparations

Stalks, raw — Fresh, whole or cut into sticks; eaten raw as crudités, in salads, or with dips. Provides maximum crispness and fresh flavor.
Diced/chopped — Cut into small cubes or uniform pieces for mirepoix bases, soups, stocks, and cooked dishes. Standard prep for building flavor foundations.
Sliced — Cut crosswise into thin or thick rounds for stir-fries, slaws, and braised preparations. Maintains some structure when cooked.
Leaves — The tender inner and outer leaves used fresh as garnish, in salads, or dried for flavoring stocks and soups.
Juice/Extract — Freshly pressed celery juice consumed as a beverage or used as a liquid component in cocktails and cooking.
Powder/Dried — Dehydrated and ground celery used as a seasoning, particularly celery salt in spice blends and dry rubs.