– 2 stalk celery
Low in calories with minimal carbohydrates; celery is a good source of dietary fiber and contains vitamins K and C. It also provides potassium and compounds with potential anti-inflammatory properties.
About
Celery (Apium graveolens) is a herbaceous plant of the Apiaceae family, native to the Mediterranean region and now cultivated worldwide. The edible portion consists of leaf stalks (petioles) that grow in bunches from a central base. These stalks are typically pale green to medium green in color, with a crisp, fibrous texture and a distinctive vegetal, slightly bitter flavor with aromatic undertones. The most common commercial variety is Apium graveolens var. dulce, cultivated for its blanched, tender stalks. Celery contains volatile compounds including limonene and 3-n-butylphthalide that contribute to its characteristic aroma and flavor.
Culinary Uses
Celery is a foundational aromatic in Western cooking, particularly in the mirepoix (onion, celery, and carrot) base used for stocks, soups, and braises. Raw celery stalks serve as a crisp vegetable for salads, crudités, and snacking, often paired with dips or nut butters. The stalks are chopped and cooked in stews, casseroles, and vegetable medleys, while the leaves are utilized in soups, stocks, and as garnish. In some cuisines, particularly in Asian cooking, celery appears in stir-fries and braised dishes. The seeds are dried and used as a spice in pickling and seasoning blends.