c celery
Low in calories and rich in vitamin K, potassium, and antioxidant compounds including luteolin and apigenin. Contains a small amount of dietary fiber and negligible protein.
About
Celery (Apium graveolens var. dulce) is a herbaceous biennial plant of the Apiaceae family, native to the Mediterranean region and cultivated worldwide. The edible stalks are elongated, ridged, and pale green to white, with a crisp texture and characteristically herbal, slightly bitter flavor with undertones of anise. Major cultivars include the common green celery, pascal celery (pale green with thicker stalks), and self-blanching varieties such as Golden Self-Blanching. The entire plant—stalks, leaves, and roots—is utilized in cooking.
Culinary Uses
Celery is a foundational aromatic vegetable in numerous culinary traditions, particularly in French mirepoix (alongside onion and carrot). The crisp stalks are eaten raw as crudités, in salads, and as a vehicle for dips and spreads; they are also braised, stewed, or incorporated into soups, stocks, and vegetable dishes. The leaves add herbal complexity to broths and salads. Celery is essential to many preparations including Bloody Marys, cream soups, and Southeast Asian stir-fries. It pairs well with cheese, nuts, and acidic ingredients.