– 3 stalks leaf vegetable
Low in calories (approximately 16 kcal per 100g) and high in water content; contains modest amounts of vitamin K, potassium, and fiber, along with antioxidants and compounds with potential anti-inflammatory properties.
About
Celery (Apium graveolens) is a herbaceous biennial plant of the Apiaceae family, native to the Mediterranean region and cultivated worldwide. The edible portion consists of elongated, ridged stalks (petioles) that grow in a tight cluster from a common base, typically pale green to deep green in color. The stalks are crisp and fibrous with a characteristic slightly bitter, herbaceous flavor and aromatic quality derived from volatile compounds including limonene and 3-n-butylphthalide. Common cultivars include Pascal, Golden Self-blanching, and Cutting celery (Apium graveolens var. secalinum).
Culinary Uses
Celery stalks are a foundational aromatic vegetable in Western cuisine, forming the base of mirepoix (along with carrot and onion) for stocks, soups, and braises. They are consumed raw in salads, crudités, and as a vehicle for dips and spreads. Celery features prominently in Cajun and Creole cooking, particularly in the holy trinity of aromatics. The stalks may be braised, steamed, or roasted as a standalone vegetable. Both stalks and leaves are used to flavor broths and infusions.