celery. raw
Celery is low in calories (approximately 16 per 100g) and rich in dietary fiber, potassium, and vitamin K. It also contains flavonoid antioxidants and phenolic compounds with potential anti-inflammatory properties.
About
Celery (Apium graveolens var. dulce) is a herbaceous biennial plant in the Apiaceae family, native to the Mediterranean basin and cultivated worldwide for its edible stalks and leaves. The plant produces elongated, ridged petioles (stalks) that are crisp, pale green to white in color, with a distinctive aromatic, slightly peppery, and herbaceous flavor profile. Varieties such as Pascal, Golden, and Utah are commercially dominant, each with subtle variations in texture and flavor intensity. Raw celery is consumed fresh without cooking, retaining its characteristic crispness and clean, vegetal taste.
Culinary Uses
Raw celery is a foundational ingredient in many cuisines, particularly as a component of the French mirepoix (celery, onion, carrot) and the Italian soffritto base. It is consumed as a crudités vegetable, often paired with dips, sauces, and cheese. Celery is central to salads, coleslaws, and composed vegetable dishes in contemporary cuisine. The leaves are utilized as a herb and garnish, adding subtle aromatic notes to salads, soups, and stocks. Raw celery also serves as a vehicle for protein-based preparations such as ants-on-a-log (celery with peanut butter and raisins) in American snacking culture.