– 3 ribs celery
Low in calories with high water content; provides dietary fiber, potassium, and vitamins K and C. Contains phenolic compounds and phthalides with potential antioxidant and anti-inflammatory properties.
About
Celery is a cultivar of Apium graveolens, a biennial herbaceous plant in the Apiaceae family, native to the Mediterranean region and now cultivated worldwide. The edible stalks, or "ribs," are the petioles and partial stem of the plant, characterized by their pale green color, crisp texture, and subtle herbaceous flavor with slight bitterness. The plant exhibits considerable textural variance depending on growing conditions and harvest timing, with commercial varieties typically bred for tenderness and reduced fibrous stringiness. Celery contains essential oils that contribute its distinctive aromatic profile, and the plant has been valued both as a culinary ingredient and in traditional medicine for centuries.
Culinary Uses
Celery is a foundational aromatic in many Western cuisines, serving as a key component of the French mirepoix (alongside onion and carrot) and the Italian soffritto. Raw celery ribs are commonly served as crudités with dips, sliced into salads, or used in tuna and chicken salads. When cooked, celery provides body and subtle flavor to stocks, braises, soups (notably cream of celery), and stews. The ribs can be braised whole as a side dish, incorporated into vegetable gratins, or finely minced and added to forcemeats and stuffings. Celery pairs well with cream-based sauces, cheese, nuts, and proteins including poultry, fish, and shellfish.