celery cut up
Celery is very low in calories (approximately 15 per 100g) and a good source of dietary fiber, vitamin K, and potassium. It also contains antioxidant compounds and may have anti-inflammatory properties.
About
Celery (Apium graveolens) is a herbaceous biennial plant of the Apiaceae family, native to the Mediterranean region and cultivated worldwide for its edible stalks and leaves. The plant produces pale green to deep green, ribbed stalks that are crisp and crunchy with a fresh, slightly bitter, and aromatic flavor. The most common cultivar used in cooking is Pascal celery, characterized by thick, relatively stringless stalks; other varieties include celeriac (grown for its bulbous root) and leaf celery (used primarily for its foliage). Celery's distinctive flavor derives from volatile compounds including 3-n-butylphthalide and various terpenes.
Culinary Uses
Celery is a foundational aromatic vegetable in many cuisines, particularly in European cooking, where it forms part of the holy trinity (mirepoix) alongside onions and carrots for stocks, soups, and stews. Cut celery pieces are used raw in salads, as crudités with dips, or braised and roasted as a side dish. The vegetable's crisp texture and mild flavor make it suitable for crudités, salads, and as a crisp vehicle for spreads. In Asian cuisines, celery is stir-fried or added to soups and braised dishes. Celery leaves are edible and flavorful, often used in stocks or as garnish.